Ethiopian coffee is some of the best in the world. According to the displays in the delightful Ethnological Museum in Addis Ababa, Ethiopia is the original home of the Coffee Aribica plant, and the word coffee refers to the Ethiopian province of Kaffa. We enjoyed the coffee ceremony which formalizes the roasting, grinding, and serving of the beverage.
While in Ethiopia last week, John and I regularly ate meals on injera (a sourdough-risen flatbread with a unique, slightly spongy texture traditionally made out of indigenous teff flour), followed by wonderful coffee, sometimes accompanied by popcorn. Injera is served either in rolls or as the platter for a variety of wat or tsebhi (stew). We particularly liked the fasting (non-meat) wat – largely made from lentils or chickpeas. We often drank St. George beer with the meal (or Ambo sparkling water), with coffee after.
Images Copyright 2014 by Katy Dickinson