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"

Blue Nile River

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
whole skillet.

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

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