Ethiopia (The horn of Africa)
E T H I O P I A
Capital: Addis Abada
Africa is a diverse continent with amazing topography and many beautiful and unique countries to visit. Known as the horn of
Africa, Ethiopia is a poor country but there's a lot to see and
learn when in ETHIOPIA!
Africa's Ethiopia is located in the Horn of Africa
Ethiopia is the oldest independent country in Africa and one of the oldest in the world
The population of Ethiopia is about 91,000,000 (It's the 27th largest country in the world)
The Ge-ez script (Ethiopic) is still one of the oldest alphabets used in Africa
There are approximately 31 species of mammals in Ethiopia
Ethiopia is a major coffee producer
The Ethiopian cuisine consists of vegetable and spicy meat dishes
Injera is a spongy flatbread and a staple of Ethiopia
Ethiopians eat meals with their bare hands
Sadly every 30 seconds a child dies of malaria in Ethiopia and various organizations are trying to prevent this from happening.
The regions of Ethiopia consist of Addis Abeda, Afar, Amara, Benshangul-Gumuz,
Dire Dawa, Gambela, Harer, Oromiya, Somali, Tigray, and Ye Debug
The portion of the Nile River that runs through Ethiopia is considered "holy"
INJERA BREAD (A little taste of Ethiopia)
R E C I P E
1 tablespoon active dry yeast, 5 cups warm water, 1 teaspoon honey, 3 cups milled flour, 1/4 teaspoon baking soda
Dissolve yeast in 1/4 cup of warm water for about five minutes. Add remaining water, honey, and the flour. Stir until smooth. Cover with a towel for 24 hours.
Stir batter well and mix in the baking soda. Heat a large skillet over medium heat (non stick pan). Pour 1/3 cup of batter into the pan and tilt the pan so that the batter fills the
Once cooked don't flip the bread onto the other side. It should only be cooked on one side. Repeat the procedure of pouring 1/3 cup of batter in to a large skillet until batter is finished. Stack the spongy flat breads on a platter.
Injera Bread can be enjoyed with all types of meat and vegetable dishes.
The bread should have a spongy texture.
Adrianna for Travel World