Asmara the Eritrean capital is a vibrant mix of African culture and Italian architecture.
Founded in the twelfth century by a union of villages trying to protect themselves from bandits, Asmara has grown to become a bustling city of over half a million people.
Over its history, the city has endured the rule of various empires and countries, including the Italian Empire from the late 19th century, the British from after World War II and Ethiopia from 1950.
After a long and bloody war with Ethiopia, Asmara was finally liberated in 1991 and became the capital of a country which had not had self-rule for two centuries.
Asmara known locally as Asmera which translated in Tigirinya as - They made them unite, is the capital city and largest settlement in Eritrea.
Home to a population of just over 800,000 inhabitants, it sits at an elevation of 2,325 metres (7,628 ft), the sixth highest capital in the world by altitude.
The city is located at the tip of an escarpment that is both the northwestern edge of the Eritrean highlands and the Great Rift Valley in neighbouring Ethiopia.
In 2017, the city was declared as a UNESCO World Heritage Site.
Asmara is situated in Eritrea's central Maekel Region. It is known for its well-preserved colonial Italian modernist architecture.
The city is divided into thirteen districts or administrative areas: Acria, Abbashaul, Edaga Hamus, Arbaete Asmara, Mai Temenai, Paradizo, Sembel, Godaif, Maekel Ketema or Downtown, Tiravolo, Gejeret, Tsetserat and Gheza Banda.
According to Eritrean Tigrinya oral traditional history, there were four clans living in the Asmara area on the Kebessa Plateau: the Gheza Gurtom, the Gheza Shelele, the Gheza Serenser and Gheza Asmae.
These towns were frequently attacked by clans from the low land and from the rulers of seger mereb melash which now is a Tigray region in Ethiopia, until the women of each clan decided that to defeat their common enemy and preserve peace the four clans must unite.
The men accepted, hence the name Arbate Asmera. Arbate Asmara in the Tigrinya language means - the four made them unite.
Eventually Arbate was dropped and it has been called Asmara which means they with reference to women made them unite.
There is still a district called Arbaete Asmara in the Administrations of Asmara. It is now called the Italianized version of the word Asmara.
The westernized version of the name is used by a majority of non-Eritreans, while the multilingual inhabitants of Eritrea and neighboring peoples remain loyal to the original pronunciation, Asmera.
Asmara started to grow quickly when it was occupied by Italy in 1889. Governor Ferdinando Martini made it the capital city of Italian Eritrea in 1897, in preference to the Red Sea port of Massawa.
In the early 20th century, the Eritrean Railway was built to the coast, passing through the town of Ghinda, under the direction of Carlo Cavanna. In both 1913 and 1915 the city suffered only slight damage in large earthquakes.
A large Italian community developed. According to the 1939 census, Asmara had a population of 98,000, of which 53,000 were Italian.
Only 75,000 lived in all of Eritrea, making the capital city by far their largest centre.
The capital acquired an Italian architectural look. Europeans used Asmara to experiment with radical new designs.
By the late 1930s, Asmara was called Piccola Roma or Little Rome. Nowadays many buildings are of Italian origin, and shops still have Italian names e.g., Bar Vittoria, Pasticceria moderna, Casa del formaggio, and Ferramenta.
The Kingdom of Italy invested in the industrial development of Asmara and surrounding areas of Eritrea,but the beginning of World War II stopped this.
The United Nations Educational, Scientific and Cultural Organisation made Asmara a World Heritage Site in July 2017.
It is an exceptional example of early modernist urbanism at the beginning of the 20th century and its application in an African context.
In 1952, the United Nations resolved to federate the former colony under Ethiopian rule. During the Federation, Asmara was no longer the capital city.
The capital was now Addis Ababa, over 1,000 kilometres (620 miles) to the south. The national language of the city was therefore replaced from Tigrinya language to the Ethiopian Amharic language.
In 1961, Emperor Haile Selassie I ended the federal arrangement and declared the territory to be the 14th province of the Ethiopian Empire. Ethiopia's biggest ally was the United States.
The city was home to the US Army's Kagnew Station installation from 1943 until 1977. The Eritrean War of Independence began in 1961 and ended in 1991, resulting in the independence of Eritrea.
Asmara was left relatively undamaged throughout the war, as were the majority of highland regions. After independence, Asmara again became the capital of Eritrea.
Four big landmarks of the city are the Church of Our Lady of the Rosary and the Kidane Mehret Cathedral of the Catholic faith, the Enda Mariam Cathedral of the Eritrean Orthodox Tewahedo Church, and the Al Khulafa Al Rashiudin Mosque of the Islamic faith.
Christians and Muslims have lived peacefully together in Asmara for centuries. The religious majority in Asmara are Orthodox Christians.
The population in the Central Region is 94 percent Christian, almost 89 percent Orthodox, 4 percent Roman Catholic, and more than 1 percent Protestant and 5 percent Muslim.
The towns and villages surrounding the city in the highlands are predominantly Christian, most places being all Christian. Further, towards the lowlands, a few Muslim towns and villages are found.
The Asmara Synagogue is the last piece of physical evidence of the Jewish community that once resided in Eritrea. Asmara also has the St George Greek Orthodox Church, Asmara on Selam St.
Today, it is difficult to walk down a street in downtown Asmara and not see an old Italian building.
In the early 1930s, Mussolini, the Italian dictator, injected huge amounts of funds into the city with the goal of making it the centre of a second Roman Empire that spanned Africa.
Architects were only limited by their imagination, and practically the entire city centre was rebuilt.
Not only were cathedrals built in ancient-Romanesque style, but also numerous offices influenced by the architectural movements of cubism and futurism.
The city lies at an elevation of 2,325 metres (7,628 feet) above sea level. It lies on north-south trending highlands known as the Eritrean Highlands, an extension of the Ethiopian Highlands.
The temperate central portion, where Asmara lies, is situated on a rocky highland plateau, which separates the western lowlands from the eastern coastal plains.
The lands that surround Asmara are very fertile, especially those to the south towards the Debub Region of Eritrea.
The highlands that Asmara is located in fall away to reveal the eastern lowlands, characterized by the searing heat and humidity of the Eritrean salt pans, lapped by the Red Sea.
To the west of the plateau stretches a vast semi-arid hilly terrain continuing all the way towards the border with Sudan through the Gash-Barka Region.
The dry season from December to April is distinguished by the terrain of red-brown, rusty, beige or black rubble surrounding the city, resembling photos from Mars.
The vegetation consists largely of shrubbery, eucalyptus, aloes, cacti and the odd explosively colorful species of bougainville, jacaranda or other ornamental plants.
The rainy season between May and September brings torrents of rain and needed nourishment to the land, which transforms itself from lunar/martian-esque to verdant and grassy in the post-rain months of August to October.
Regardless of when you go, temperatures in Asmara rarely rise above a comfortable dry 30°C in the sun. The capital is known for its lovely climate.
There is very little humidity in the air so the biggest variations in temperatures occur between night and day, or whether one is standing in the sun or in the shade, not between seasons.
Between December and February, it can get very cold at night and in the morning, it can even drop a few degrees below 0°C. Due to lack of heating and insulation in Asmara, it is important to carry proper clothes.
Rains only last a few hours at a time and it all dries up quickly enough, although the occasional flash flood is not uncommon during the rainy season.
The city is home to the Eritrean National Museum and is known for its early 20th-century buildings.
These include the Art Deco Cinema Impero which opened in 1937 and considered by the experts one of the world's finest examples of Art Deco style building, Cubist Africa Pension, eclectic Orthodox Cathedral.
Former Opera House, the futurist Fiat Tagliero Building, the neo-Romanesque Church of Our Lady of the Rosary, Asmara, and the neoclassical Governor's Palace.
The city is adorned by Italian colonial villas and mansions, one prominent example being the World Bank Building.
Most of central Asmara was built between 1935 and 1941, so the Italians effectively managed to build almost an entire city in just six years.
At this time, the dictator Benito Mussolini had great plans for a second Roman Empire in Africa.
War cut this short, but his injection of funds created the Asmara of today, which supposedly was to be a symbol that Fascism worked and is an ideal system of government.
The city shows off most early 20th-century architectural styles. Some buildings are neo-Romanesque, such as the Church of Our Lady of the Rosary, some villas are built in a late Victorian style.
Art Deco influences are found throughout the city; essentially Asmara was then what Dubai is now.
Architects were restricted by nothing more than the bounds of their imaginations and were given the funds to create masterpieces which we can see today.
Essences of Cubism can be found on the Africa Pension Building, and on a small collection of buildings. The Fiat Tagliero Building shows almost the height of futurism, just as it was coming into big fashion in Italy.
In recent times, some buildings have been functionally built which sometimes can spoil the atmosphere of some cities, but they fit into Asmara as it is such a modern city.
Asmara is also the see of the archbishop of the Eritrean Orthodox Tewahedo Church, which became autocephalous in 1993. The archbishop was elevated in 1998 to the rank of Patriarchate of Eritrea, on a par with the Ethiopian Orthodox Tewahedo Church.
Asmara was known to be an exceptionally modern city, not only because of its architecture, but Asmara also had more traffic lights than Rome did when the city was being built.
The city incorporates many features of a planned city. Indeed, Asmara was an early example of an ideal modern city created by architects, an idea which was introduced into many cities across the world, such as Brasilia, but which was not altogether popular.
Features include designated city zoning and planning, wide treed boulevards, political areas and districts and space and scope for development.
Asmara was not built for the Eritreans however, the Italians built it primarily for themselves. One unfortunate aspect of the city's planning was separate areas designated for Italians and Eritreans, each disproportionately sized.
The city has more than 400 examples of Italian-style architecture, wide streets, Piazzas and coffee bars.
Boulevards are lined with palms and local shiba'kha trees, there are numerable Pizzerias and coffee bars, serving cappucinos and lattes, as well as ice cream parlours and restaurants with Italian Eritrean cuisine.
People in Asmara dress in a uniquely Eritrean style. Asmara is also highly praised for its peaceful, crime-free environment. It is one of the cleanest cities on the continent.
The city hosts the - We Are the Future center - a child care center giving children a chance to live their childhoods and develop a sense of hope.
The center is managed under the direction of the mayor’s office, and the international NGO Glocal Forum serves as the fundraiser and program planner and coordinator for the WAF child center in each city.
Each WAF city is linked to several peer cities and public and private partners to create a unique international coalition.
Asmara was listed as a UNESCO World Heritage Site in July 2017, becoming the first modernist city anywhere to be listed in its entirety.
The Historic Center of Asmara was placed on the World Monuments Fund's 2006 Watch List of 100 Most Endangered Sites.
The listing was designed to bring more attention to the city to save the center from decay and redevelopment and to promote restoration.
Following CARP, a World Bank initiative on Cultural Heritage, the European Union Delegation in Asmara has engaged into a Heritage Project pertaining to building's restoration and archive management.
As the capital city and largest settlement of Eritrea, most Eritrean businesses have their headquarters in Asmara. The city was once a factory town.
During the colonial period, Asmara was an administrative and commercial center of Italian East Africa. When the British entered the country in 1941, many businesses were closed down or relocated outside of the city.
This trend continued under Ethiopian occupation.
Nasair and the Eritrean Telecommunications Corporation are headquartered in the city. In addition, country's national television station Eri-TV has many studios located in various areas in the capital.
The city of Asmara is a center for agricultural products and tanning hides. The primary industrial products of Asmara are: textiles, clothing, footwear, processed meat, beer, soft drinks, and ceramics.
Taxis that run in the city of Asmara start at 07:00 and end at 21:00, and can get very crowded at peak times. The fare for a shared taxi is 5-10 Nakfa per seat.
A contracted taxi can charge between 20 and 300 Nakfa so the price should be negotiated before entering the taxi.
Contracted taxis also run outside Asmara to various other cities, towns and villages including; Massawa, Keren, Mendefera, Dekemhare, Adi Quala, Ghinda and Nefasit.
Long distance buses in Eritrea are not crowded because it is illegal for passengers to stand in the aisle.
There are organized breakfast and/or lunch stops on longer trips. When traveling to remote places, like Assab, Nakfa, Tesseney or Senafe, reservations should be made for the return trip in advance, to prevent being stranded.
There is a railway station in Asmara that connects the city with Massawa: the Eritrean Railway, built by the Italians between 1887 and 1932, has been recently restructured.
Indeed, the line has now been restored from Massawa all the way through to Asmara, but as of 2006 no scheduled services traverse the whole length of the line. The area is served by Asmara International Airport.
The Asmara International Airport is the only airport in Asmara. The airport is very limited in capacity and land extent.
The short length of the runways inhibits large aircraft from flying to the Asmara airport, and instead these planes must land at Massawa International Airport, located in the city of Massawa.
After Eritrean independence, the roads of Asmara underwent extensive construction projects. Old roads were renovated and new highways were also built.
There are only five primary roads out of Asmara, giving it its status as one of Africa’s most isolated capitals.
Asmara is home to the majority of colleges and universities. The city has always been a national centre of education, and is home to many elementary and high schools.
Until the recent opening of universities at Mai Nefhi and Sawa, it was the seat of the only university in the country, the University of Asmara.
During the period of Ethiopian Federation and annexation, the college was also linked with what was then the nation's largest tertiary institution, Addis Ababa University.
Many campuses have been opening up across the country since independence, mainly for medicine and engineering.
University coursework in Eritrea is, for the most part, four years of academic study followed by one year of university national service in a relevant Eritrean Ministry.
Once these five years are completed, students are then awarded their degree.
So far, this strategy has been rather successful in adding to the country’s human capital. Despite challenges in trying to equally balance human resources, most Eritreans want their career to help further their country’s success.
In other words, most accept their university assignment as their social obligation to serve a bigger purpose.
Asmara International Airport (ASM)Asmara currently hosts the country's only operating international airport, although there are two more international airports in Massawa and Assab.
As of 2017, the airport served Cairo thrice weekly by Egypt Air; Jeddah/Riyadh twice weekly by Saudi Arabian Airlines; thrice weekly by flyDubai from Dubaiand several times a week by Eritrean Airlines from Cairo,Khartoum,Dubai and Milan.
There is an airport departure tax of US$20 or €15, payable in foreign currency if you don't have a local resident ID.
If you are entering the country without a visa, as a holder of an Eritrean ID card in combination with a foreign passport, you are required to register with the Immigration and Nationality office in Asmara within seven business days of entry into the country.
Both Eritrea and Ethiopia maintain large military presences along the border and all border crossings into Ethiopia from Eritrea remain closed.
Asmara has 10 downtown bus-lines on distinctive Red Mercedes Benz buses, with a sign in the front saying where they're headed, often in Latin script.
The bus stops are easily identifiable, there are signs and an obvious shelter with a bench, but the buses stop running quite early in the evening, about 7PM.
They run on 15-30 minute intervals during the day every day, but there is no fixed or published schedule. The roads get pretty jammed at rush hours in the morning, midday and around 4PM in the evening.
The fare is 1 Nakfa, and the entrance is in the back where one buys the ticket. It is not necessary to have exact change, but one should try to pay in lower denominations.
Line number 1 goes between the airport, 3 km south of the city, and the zoo in Biet Ghiorghis, 2 km (1 mi) east of the city on the eastern escarpment, the windy road to the Red Sea begins after Biet Ghirogis.
Number 1 also passes through the main streets in downtown Asmara, Independence and Martyrs Avenues. All bus lines that begin with 2 e.g. 21, 22, etc., run between the marketplace downtown and the surrounding villages, but there are only a few a day.
Therefore, plan to leave early in order to be able to return the same day. Only the locals know the schedule through word of mouth.
If you're lucky one of them speaks English and will be very helpful. Some villages like Embaderho and Tselot are well worth visiting for their scenery and traditional lifestyle.
There also white minibus-lines running on the main streets of the city, which run on fixed routes but without fixed stops or signs. They usually stop at the bus stops, but you still have to hail them when you see them, just like a cab.
Before boarding, ask them where they're headed, unless the ticket-seller called fottorino doesn't beat you to it by announcing it loudly. Then, let them know when you want to get off, simply say Stop.
Finally there are the yellow taxis, most of which also run on fixed routes on the main streets like the white minivans. They have a similar system to the minivans, and the fare is 5 Nakfa.
You'll most likely be sharing the ride with 3 other people. Since some cabs do not use fixed routes, some will take you personally to where you want to go.
This is called kuntrat, and you will have to negotiate the price with the driver. These cabs usually wait outside the airport when a plane is coming in, the city's main hotels like Asmara Palace Hotel.
The road to the right of the main cathedral downtown and other obvious spots. They can also be hailed on any street, but many cabs are on a fixed route with passengers already in them.
Renting a car is too insanely expensive and fuel prices are higher than in Europe. Renting a cab to drive you around town is equally extortionate, but it could be worthwhile on a longer trip outside of town.
Be prepared to pay several thousand Nakfa or a few hundred dollars or euros for a trip. It is perhaps better to take the bus or contact one of the national tour agencies, ask at the information desk at the airport upon arrival.
Asmara's main attraction is its colonial Italian architecture. The palm-lined main street the Independence Avenue is referred to as Kombishtato, a creol of the neighbourhood's original name: Campo di Citta.
It is full of cafes, bars, shops and old cinemas, and it makes for a nice mile long stroll between the north end of this avenue where the half stadium is and the south end facing the Nyala Hotel, the city's tallest building.
Asmara's colourful and bustling marketplace lies behind the cathedral on the road to its right as seen when standing in front of the cathedral's main entrance on Independence Avenue.
It's a great place to learn how to haggle and buy some souvenirs.
From the cafe on the top floor of the Nyala Hotel, one has a great view of the city while enjoying a nice well-chilled beer.
The beer is exceptionally good in Asmara, aptly called Asmara Beer. Behind the hotel on a quieter street is the National Museum, with an impressive collection spanning the six millennia of the land's civilization.
On Massawa Road near the outskirts of the city, lies the Biet Ghiorghis Zoo and Park area, famous for its scenery of the eastern escarpment.
The Zoo itself is rather sad. Further down the road, one reaches Bar Durfo, a bar and cafe perched on a cliff overlooking the dramatic precipice of the Asmara - Massawa highway.
You will need a car or taxi to get beyond the last stop of the No. 1 bus, Biet Ghiorghis, to Bar Durfo.
Another place to see is the dramatic highland landscape on the eastern escarpment. Additionally, one can see a traditional Eritrean highland village in the village of Tselot.
Tselot means prayer and is also famous for being the President's village. Tselot lies about 20 km (12 mi) outside the city center and is served by one of the red city buses departing from a section of the marketplace called Meda Eritrea.
You should leave as early as possible because there are only a couple of buses per day so you have to make sure you have a way to get back.
The rural highland lifestyle in Tselot resembles Biblical times: stone houses, small plots, ancient temples which are both Christian and Muslim.
As well as people farming and herding with traditional means using little technology, transporting their goods as well as themselves on mule- and camelback.
Within walking distance of the village, is the Martyrs National Park, inaugurated in 2000. It is a mountainous forest and wildlife reserve at the ridge of the highland plateau.
The landscape consists of an eerily quiet semi-arid plain in a valley, an extension of the highland plateau, interrupted by the dramatic chasm of the eastern ridge which the village center straddles.
The views and scenery are spectacular. The highest viewpoint features chasms, gorges and mountaintops bathed by a sea of clouds, which gives one the impression of standing above the clouds.
If you are in Asmara for a short stay, the best thing to do after you're done sightseeing in this city is to head for the outskirts where the scenery is stunning at the very least.
Unless you come from a high altitude area yourself, you need a couple of days of strolling in Asmara to get your body used to the thin dry air at 2,600 m (8,530 ft).
Bring lots of sunscreen lotion but also a sweater as it can get really chilly not only at night but even when standing in the shade.
Temperatures can vary greatly on different sides of the same street depending on the position of the sun.
The sun shines very bright throughout the day in Africa, especially so in Asmara where clouds are rare, so unless you enjoy squinting, bring UV blocking shades.
If you like hiking, rock climbing and mountainbiking, the above mentioned areas outside of town are excellent places to do so, but bring your own gear incuding a bike as there are no rental bikes and a very limited supply of safety equipment like shoes, ropes in Asmara.
However, tents and mosquito nets are readily available at an affordable price in the marketplace downtown.
Consult the locals and bring a guide, because it is good to have someone familiar with the place who speaks the local language in case of an accident or any other eventuality like what is legal and not legal.
For example, taking pictures around any government installation or authority, police, airport, ministries etc. is strictly forbidden, and your guide can help you get out of such sticky situations.
Take time to explore some good food in Asmara. Don't drink any fresh fruit juices or eat any ice cream unless you want health issues to mess up your time. Stick to bottled drinks, unpeeled fruits and cooked food.
One thing that Asmarans have copied from their former Italian colonial masters is the nighttime stroll.
In the evening after sunset, masses of locals go down the main streets, have an ice cream or coffee and cake at the numerous Italian-style cafes or have a fruit juice at one of the fruit juice bars. It is fun to watch and to join in.
The Eritrean Festival is definitely one of, if not, the biggest event a tourist must see during their stay within the country. Better known as Festival Eritrea, it is identified as cultural festivity week within the country.
The Eritrea community in the diaspora created the even in 1884 in Bologna-Italy. The event gathered Eritrean communities from around the globe to memorialize the Struggle for Independence movement.
The first official festival started inside the now free and independent Eritrea in August 2002, which after that point its been annually celebrated as the Expo in Asmara and different major cities around the world such as London, Washington DC, and so on.
Within the festival you witness and learn about Eritrean culture. The different types of clothing between the different tribes, the different dances, and the food from all nine Eritrean ethnic groups.
As well as the development work going on in the country are just some of the things found at the Expo.
Gold and silver jewellery is cheap in Asmara and is definitely a bargain by world standards. So are frankincense and myrrh, if you have any use for them.
Otherwise most of the souvenirs bought by tourists are the local home-spun and gold-thread embroidered cotton garments, traditional goat-skin rugs, olivewood carvings, clay coffee-pots and other traditional knick-knacks.
It is definitely recommended that tourists go around the main cities and go see what they can find around the local stores. Souvenirs can be found almost anywhere amongst the several shops found with in the country.
Anywhere from jewelry like Gold and Silver, which is what you, will most commonly find in terms of jewelry.
Then you range of to other miscellaneous objects and relics such as pottery, swords, daggers, baskets, and other great souvenirs within the marketplace.
Food definitely is one-thing tourists will find themselves spending money on. With the diversity of restaurants from local traditional food, to Chinese and Indian cuisine, different options are available
Eritrea is big on Italian food, due to having been an Italian colony between 1890 and 1940.
There is a huge range of restaurants in Asmara serving Italian food with Albergo Italia being the best in quality.
More are Casa Degli Italiani, Alba Bistro opposite the post office also offers a quality, wide range, of food not forgetting Castello behind the Nyala Hotel.
The Spagetti and Pizza House on Harnet Av. offers a great choice of pizza and pasta dishes as well as its signature Chilli red snapper.
Most traditional Eritrean food is quite spicy, and consists generally of very hot meat and/or vegetable stews, eaten over the staple called injera, a kind of sour-dough pancake or flatbread.
Blue Bird and Milano are generally considered the best places for traditional food.
On the up-side, there are many restaurants which make hamburgers using quality organic beef or lamb, such as The Mask Restaurant.
For Indian and Far East cuisine you can visit the Rooftop Garden or The China Star.
For a taste of home and a fantastic steak visit the weekend only restaurant at the Asmara Palace Hotel.
Drink a lot because Asmara will dry you out. Mineral water is there in abundance and that is really the only water you can drink. Don't drink the tapwater if you value your health.
Similarly, there are also a lot of bottled fruit juices, Fresh juices are typically safe to drink in the cleaner bars and restaurants.
Eritreans, especially Asmarinos, love their coffee. Like so much else it is imbibed Italian-style and the city's favorite coffee drink is the macchiato (makyato) ie. stained.
That is coffee stained with a touch of steamed milk-froth which is definitely worth a try if you like strong, sweet coffee.
Eritrea is not a big wine country, even though it used to have a wine-making tradition during the colonial period.
On the other hand, Eritrea is a big beer-drinking country, and the Eritrean beer is definitely a good one if you like lager, pilsner or dark beer.
All three varieties are made by the country's only brewery, which is in Asmara and is aptly called Asmara Beer.
Asmara Beer is great, quenches your thirsty throat and has a good taste. Between early 2008 and May 2009 it was not available, due to a lack of hard currency for buying imported malt.
As of June 2009, nationwide distribution was back. Asmara brewers have proven they produce a good Pilsner beer. Most varieties have around 5% alcohol per volume and a nice hop flavour in the well known bottle.
Nightlife in Asmara is often considered quieter than most other country capitals, but there are a good range of local bars and also the infamous Zara Bar near the Blue Bird restaurant is a popular haunt with expats.
Asmara is an extremely safe city, safe enough for a stroll in the middle of the night.
Most people are genuinely friendly, without wanting anything in exchange, beggary and hustling is not as common as in most other third world countries and neither is tourism. Prostitution is legal and rife.
After the Zara Bar closes there are few choices of night clubs although they do exist.
Mocambo is in a basement in the downtown area and is popular with young locals. The Warsai is out of the way and a little seedy. The Asmara Palace Hotel boasts The Green Pub which has disco's on Wednesday, Friday and Saturday nights.
In the Expo grounds there is the Benifer which is a restaurant by day but a busy club by night, and the Shamrock which used to be popular with UN staff.
Entry is normally priced at 100 Nacfa and beer is similarly priced.
Asmara Palace Hotel formally the Intercontinental Hotel out by the airport. The odd spaceship-looking hotel probably has the comfiest beds.
But why commute from so far away at such an outrageous price? One can be just as comfortable for much less in the middle of the city where there are plenty of cheap or moderately-priced hotels ranging from US$10-60.
More Hotels are:
Albergo Italia, formally the Keren Hotel, by the central post office.
Nyala Hotel, the city's highest building on Martyrs Avenue.
Embasoira Hotel, behind Independence Avenue on the east side.
Hamassien Hotel, right next door to the Embasoira. The Swiss-cottage-looking building.
Sunshine Hotel, near the Roof Garden restaurant.
Selam Hotel, a few blocks away from the Presidential Palace and the National Museum and has a nice garden.
The Buon Respiro is a very cosy Bed and Breakfast in an ornate Italian villa with a nice patio in the middle of the city just a few blocks from Cinema Odeon.
The Crystal Hotel behind Cinema Roma, similar to the Sunshine Hotel.
To leave Asmara to go anywhere else in the country you need a traveler's permit which can be obtained from the Ministry of Immigration and Nationality opposite the Cathedral Compound on Harnet Av. downtown.
If you intend to leave by Air, there are two domestic flight routes as of date and they go to the port cities of Massawa which is half an hour's flight and only 110 km northeast and Assab at the southwest tip of the country by the borders of Djibouti and Ethiopia which is an hour and half's flight and nearly 1000 km away.
There are roads heading in 4 directions from Asmara. At Asmara's city limits on each of these roads, there are also military-police roadblocks called blocco where you will be checked for your ID and traveller's permit.
Always carry these or certified copies of these with you. The blocco for the road towards the coast is placed past the village of Durfo and is called blocco Batsi, Batsi is another name for Massawa.
The blocco for the road heading west towards the country's second largest town Keren and the western lowlands bordering Sudan is called blocco Keren and the blocco for the two roads heading south is called blocco Godaeif.
Asmara's southernmost suburb which later divides at a fork with one road towards the southwestern highlands and the Mereb river border crossing to Ethiopia and the other road towards the southeastern highlands and the Zalambessa border crossing to Ethiopia.
Besides the bloccos, there are also mobile and random checkpoints on the roads and both inside and outside the limits of nearly all towns and communities in Eritrea. So you will be asked more than once for your papers.
Buses are the main means of transport in Eritrea other than camelback or your own car. Buses run to all main towns and villages from Asmara.
Some several times a day, others only once a day or a couple of times a week, requiring you to sleepover for one or more nights there or even on the way, before returning.
Buses don't run after dusk because of road safety, Eritrea is a very mountainous country. Fog and mist can severely delay traffic as well.
Renting a car or chartering a taxi is possible in Eritrea, but both cost about the same and are extremely expensive, as is the price of fuel.
There is one narrow-gauge train line, from Asmara to Massawa, but it is driven by a slow steam-engine which only runs for chartered tours.
Tourism Observer
Showing posts with label injera. Show all posts
Showing posts with label injera. Show all posts
Thursday, 15 March 2018
ERITREA: Asmara Is UNESCO World Heritage Site With A Clean, Peaceful And Crime-free Environment But Prostitution Is Rife And Legal
Sunday, 2 July 2017
ETHIOPIA: Ethiopian Cuisine, Dishes And Foods
Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour.Ethiopians eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes.
The Ethiopian Orthodox Church prescribes a number of fasting periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many dishes that are vegan.
A typical dish consists of injera accompanied by a spicy stew, which frequently includes beef, lamb, vegetables and various types of legumes, such as lentils. Gurage cuisine also makes use of the false banana plant, a type of ensete. The plant is pulverized and fermented to make a bread-like food called qocho or kocho, which is eaten with kitfo.
The root of this plant may be powdered and prepared as a hot drink called bulla, which is often given to those who are tired or ill. Another typical Gurage preparation is coffee with butter (kebbeh). Kita herb bread is also baked.
Pasta is frequently available throughout Ethiopia, including rural areas.Coffee is also a large part of Ethiopian culture and cuisine. After every meal, a coffee ceremony is enacted and espresso coffee is served.
Berbere, a combination of powdered chili pepper and other spices, is an important ingredient used in many dishes. Also essential is niter kibbeh, a clarified butter infused with ginger, garlic, and several spices.
Mitmita is a powdered seasoning mix used in Ethiopian cuisine. It is orange-red in color and contains ground birdseye chili peppers (piri piri), cardamom seed, cloves and salt. It occasionally has other spices including cinnamon, cumin and ginger.
In their adherence to strict fasting, Ethiopian cooks have developed a rich array of cooking oil sources—besides sesame and safflower—for use as a substitute for animal fats which is forbidden during fasting periods. Ethiopian cuisine also uses nug or niger seed.
Wat begins with a large amount of chopped red onion, which is simmered or sauteed in a pot. Once the onions have softened, niter kebbeh in the case of vegan dishes, vegetable oil is added. Following this, berbere is added to make a spicy keiy wat or keyyih tsebhi. Turmeric is used instead of berbere for a milder alicha wat or both spices are omitted when making vegetable stews, such as atkilt wat.
Meat such as beef, chicken,fish, goat or lamb,beg is also added. Legumes such as split peas and lentils or vegetables such as potatoes, carrots and chard are also used instead in vegan dishes.
Each variation is named by appending the main ingredient to the type of wat. However, the word keiy is usually not necessary, as the spicy variety is assumed when it is omitted (e.g. doro wat). The term atkilt wat is sometimes used to refer to all vegetable dishes, but a more specific name can also be used as in dinich'na caroht wat, which translates to potatoes and carrots stew; but notice the word "atkilt" is usually omitted when using the more specific term.
Meat along with vegetables are sauteed to make tibs. Tibs is served in a variety of manners, and can range from hot to mild or contain little to no vegetables. There are many variations of the delicacy, depending on type, size or shape of the cuts of meat used.
The mid-18th century European visitor to Ethiopia, Remedius Prutky, describes tibs as a portion of grilled meat served "to pay a particular compliment or show especial respect to someone."This is perhaps still true as the dish is still prepared today to commemorate special events and holidays.
Kinche or Qinch’e is a very common Ethiopian breakfast, its equivalent of oatmeal. It’s incredibly simple, inexpensive, and nutritious. It is made from cracked wheat. It can be boiled in either milk or water. The flavor of the Kinche comes from the nit'ir qibe, which is a spiced butter.
Oromo dishes
Waadii – also known as tibs; specially seasoned
Anchotte – a common dish in the western part of Oromia (Wallaga)
Baduu – also known as aybe
Marqaa – also known as genfo
Chechebsa – also known as kita
Qoocco – although also known as kocho, it is not the Gurage type of kocho but a different kind; a common dish in the western part of Oromia (Wallaga)
Itto – also known as wat; comprises all sorts of wat, including vegetables and mea
Chuuco – also known as besso; a sweet flavor of whole grain, seasoned with butter and spices
Chuko, barley conserved with butter, is traditional food of Oromia region in Ethiopia. It is traditionally made by women from barley powder mixed with a sufficient amount of distilled butter, along with ginger, onion, salt and spices. Chuko is easy to prepare in a short time, and is full of protein because of its barley content.
To make it, first barley is husked and then roasted over a fire. It is then pounded into a powder. Over this powder, a sufficient amount of butter and spices is added, and mixed to create the finished, piquant product. Individual portions of chuko vary between 2 and 5 kg. Chuko can be stored for up to a year without spoiling.
Chuko is both a part of the everyday diet and prepared for special events. It is popular among those on long journeys or away at university because of its long shelf life. It is also prepared for holidays and festivals. It is traditionally related with Oromo weddings, served by the bride’s parents to the groom’s best men. Chuko is mainly produced for home consumption, but can also be found at local markets.
Production of chuko is totally dependent on the production of barley. Therefore, in times of drought or bad harvests, production subsequently decreases. It is also becoming more difficult for many families to prepare due to the high price related to the large quantity of butter required. It is also slowly losing its importance related to wedding customs, and is being replaced by imported products new to the market, meaning fewer people are left who know how to and continue to prepare chuko.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time
Chororsaa – a common dish in western part of Oromia (Wallaga)
Gurage dishes
Kitfo
Another distinctively Ethiopian dish is kitfo frequently spelled ketfo. It consists of raw or rare beef mince marinated in mitmita,a very spicy chili powder similar to the berbere and niter kibbeh. Gored gored is very similar to kitfo, but uses cubed rather than ground beef.
Ayibe
Ayibe is a cottage cheese that is mild and crumbly. It is much closer in texture to crumbled feta. Although not quite pressed, the whey has been drained and squeezed out. It is often served as a side dish to soften the effect of very spicy food. It has little to no distinct taste of its own. However, when served separately, ayibe is often mixed with a variety of mild or hot spices typical of Gurage cuisine.
Gomen kitfo
Gomen kitfo is another typical Gurage dish. Collard greens are boiled, dried and then finely chopped and served with butter, chili and spices. It is a dish specially prepared for the occasion of Meskel, a very popular holiday marking the discovery of the True Cross. It is served along with ayibe or sometimes even kitfo in this tradition called dengesa.
Breakfast
Fit-fit or fir-fir is a common breakfast dish. It is made from shredded injera or kitcha stir-fried with spices or wat. Another popular breakfast food is fatira. The delicacy consists of a large fried pancake made with flour, often with a layer of egg. It is eaten with honey. Chechebsa or kita firfir resembles a pancake covered with berbere and niter kibbeh, or other spices, and may be eaten with a spoon.
Genfo is a kind of porridge, which is another common breakfast dish. It is usually served in a large bowl with a dug-out made in the middle of the genfo and filled with spiced niter kibbeh. A variation of ful, a fava bean stew with condiments, served with baked rolls instead of injera, is also common for breakfast.
Snacks
Typical Ethiopian snacks are dabo kolo,small pieces of baked bread that are similar to pretzels or kolo - roasted barley sometimes mixed with other local grains. Kolo made from roasted barley, chickpeas and peanuts are often sold by kiosks and street venders wrapped in a paper cone. Snacking on popcorn is also common.
Beverages
Coffee
According to some sources, drinking of coffee (buna) is likely to have originated in Ethiopia.A key national beverage, it is an important part of local commerce
The coffee ceremony is the traditional serving of coffee, usually after a big meal. It often involves the use of a jebena, a clay coffee pot in which the coffee is boiled. The preparer roasts the coffee beans right in front of guests, then walks around wafting the smoke throughout the room so participants may sample the scent of coffee.
Then the preparer grinds the coffee beans in a traditional tool called a mokecha. The coffee is put into the jebena, boiled with water, and then served with small cups called si'ni. Coffee is usually served with sugar, but is also served with salt in many parts of Ethiopia. In some parts of the country, niter kibbeh is added instead of sugar or salt.
Snacks, such as popcorn or toasted barley or kollo, are often served with the coffee. In most homes, a dedicated coffee area is surrounded by fresh grass, with special furniture for the coffee maker. A complete ceremony has three rounds of coffee - Abol, Tona and Bereka and is accompanied by the burning of frankincense.
Tea (shahee) will most likely be served if coffee is declined.
Non-alcoholic brews
Atmet is a barley and oat-flour based drink that is cooked with water, sugar and kibe or Ethiopian clarified butter until the ingredients have combined to create a consistency slightly thicker than egg-nog. Though this drink is often given to women who are nursing, the sweetness and smooth texture make it a comfort drink for anyone who enjoys its flavor.
Other drinks
Ambo Mineral Water or Ambo wuha is a bottled carbonated mineral water, sourced from the springs in Ambo Senkele near the town of Ambo.
Spirits
Tej is a potent honey wine.It is similar to mead, which is frequently served in bars in particular, in a tej bet or tej house. Katikala and araqe are inexpensive local spirits that are very strong.
Tella is a home-brewed beer served in tella bet "tella houses" which specialize in serving tella only. Tella is the most common beverage made and served in households during holidays.
Gursha
A gursha is an act of friendship and love. When eating injera, a person uses his or her right hand to strip off a piece, wraps it around some wat or kitfo, and then puts it into his or her mouth. During a meal with friends or family, it is a common custom to feed others in the group with one's hand by putting the rolled injera or a spoon full of other dishes into another's mouth.
This is called a gursha, and the larger the gursha, the stronger the friendship or bond,only surpassed by the brewing of Tej together. This tradition was featured in "The Food Wife," an episode of The Simpsons that uses Ethiopian cuisine as a plot point.
Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat also w'et or wot, a thick stew, served atop injera, a large sourdough flatbread,which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour.
Ethiopians eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes.Utensils are rarely used with Ethiopian cuisine.
Ensete – An economically important food crop in Ethiopia.
Teff – a grain widely cultivated and used in the countries of Eritrea and Ethiopia, where it is used to make injera or tayta. Teff accounts for about a quarter of total cereal production in Ethiopia.
Fit-fit – an Ethiopian and Eritrean food typically served for breakfast
Ful medames – an Egyptian dish of cooked and mashed fava beans served with vegetable oil, cumin and optionally with chopped parsley, onion, garlic, and lemon juice, it is also a popular meal in Ethiopia and other countries
Ga'at or genfo – a stiff porridge
Gored gored – a raw beef dish
Guizotia abyssinica – an erect, stout, branched annual herb, grown for its edible oil and seed
Himbasha
Injera – a spongy, slightly sour flatbread regularly served with other dishes
Kittaa
Kitfo
Niter kibbeh – a seasoned, clarified butter used in Ethiopian cooking
Rhamnus prinoides
Samosa sambusa
Shahan ful
Shiro – a stew with primary ingredients of powdered chickpeas or broad bean meal
Wat – stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter. Wat is traditionally eaten with injera.
Spices
Aframomum corrorima – The spice known as korarima, Ethiopian cardamom, or false cardamom is obtained from the plant's seeds usually dried, and is extensively used in Ethiopian and Eritrean cuisine. It is an ingredient in berbere, mitmita, awaze, and other spice mixtures, and is also used to flavor coffee.
Berbere – usually include chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.
Mitmita – a powdered seasoning mix used in Ethiopian and Eritrean cuisine
Beverages
Coffee production in Ethiopia and Jebena
Coffee
Tej – a honey wine or mead that is brewed and consumed in Ethiopia and Eritrea
Tella – a traditional beer from Ethiopia and Eritrea
Tourism Observer
www.tourismobserver.com
The Ethiopian Orthodox Church prescribes a number of fasting periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many dishes that are vegan.
A typical dish consists of injera accompanied by a spicy stew, which frequently includes beef, lamb, vegetables and various types of legumes, such as lentils. Gurage cuisine also makes use of the false banana plant, a type of ensete. The plant is pulverized and fermented to make a bread-like food called qocho or kocho, which is eaten with kitfo.
The root of this plant may be powdered and prepared as a hot drink called bulla, which is often given to those who are tired or ill. Another typical Gurage preparation is coffee with butter (kebbeh). Kita herb bread is also baked.
Pasta is frequently available throughout Ethiopia, including rural areas.Coffee is also a large part of Ethiopian culture and cuisine. After every meal, a coffee ceremony is enacted and espresso coffee is served.
Berbere, a combination of powdered chili pepper and other spices, is an important ingredient used in many dishes. Also essential is niter kibbeh, a clarified butter infused with ginger, garlic, and several spices.
Mitmita is a powdered seasoning mix used in Ethiopian cuisine. It is orange-red in color and contains ground birdseye chili peppers (piri piri), cardamom seed, cloves and salt. It occasionally has other spices including cinnamon, cumin and ginger.
In their adherence to strict fasting, Ethiopian cooks have developed a rich array of cooking oil sources—besides sesame and safflower—for use as a substitute for animal fats which is forbidden during fasting periods. Ethiopian cuisine also uses nug or niger seed.
Wat begins with a large amount of chopped red onion, which is simmered or sauteed in a pot. Once the onions have softened, niter kebbeh in the case of vegan dishes, vegetable oil is added. Following this, berbere is added to make a spicy keiy wat or keyyih tsebhi. Turmeric is used instead of berbere for a milder alicha wat or both spices are omitted when making vegetable stews, such as atkilt wat.
Meat such as beef, chicken,fish, goat or lamb,beg is also added. Legumes such as split peas and lentils or vegetables such as potatoes, carrots and chard are also used instead in vegan dishes.
Each variation is named by appending the main ingredient to the type of wat. However, the word keiy is usually not necessary, as the spicy variety is assumed when it is omitted (e.g. doro wat). The term atkilt wat is sometimes used to refer to all vegetable dishes, but a more specific name can also be used as in dinich'na caroht wat, which translates to potatoes and carrots stew; but notice the word "atkilt" is usually omitted when using the more specific term.
Meat along with vegetables are sauteed to make tibs. Tibs is served in a variety of manners, and can range from hot to mild or contain little to no vegetables. There are many variations of the delicacy, depending on type, size or shape of the cuts of meat used.
The mid-18th century European visitor to Ethiopia, Remedius Prutky, describes tibs as a portion of grilled meat served "to pay a particular compliment or show especial respect to someone."This is perhaps still true as the dish is still prepared today to commemorate special events and holidays.
Kinche or Qinch’e is a very common Ethiopian breakfast, its equivalent of oatmeal. It’s incredibly simple, inexpensive, and nutritious. It is made from cracked wheat. It can be boiled in either milk or water. The flavor of the Kinche comes from the nit'ir qibe, which is a spiced butter.
Oromo dishes
Waadii – also known as tibs; specially seasoned
Anchotte – a common dish in the western part of Oromia (Wallaga)
Baduu – also known as aybe
Marqaa – also known as genfo
Chechebsa – also known as kita
Qoocco – although also known as kocho, it is not the Gurage type of kocho but a different kind; a common dish in the western part of Oromia (Wallaga)
Itto – also known as wat; comprises all sorts of wat, including vegetables and mea
Chuuco – also known as besso; a sweet flavor of whole grain, seasoned with butter and spices
Chuko, barley conserved with butter, is traditional food of Oromia region in Ethiopia. It is traditionally made by women from barley powder mixed with a sufficient amount of distilled butter, along with ginger, onion, salt and spices. Chuko is easy to prepare in a short time, and is full of protein because of its barley content.
To make it, first barley is husked and then roasted over a fire. It is then pounded into a powder. Over this powder, a sufficient amount of butter and spices is added, and mixed to create the finished, piquant product. Individual portions of chuko vary between 2 and 5 kg. Chuko can be stored for up to a year without spoiling.
Chuko is both a part of the everyday diet and prepared for special events. It is popular among those on long journeys or away at university because of its long shelf life. It is also prepared for holidays and festivals. It is traditionally related with Oromo weddings, served by the bride’s parents to the groom’s best men. Chuko is mainly produced for home consumption, but can also be found at local markets.
Production of chuko is totally dependent on the production of barley. Therefore, in times of drought or bad harvests, production subsequently decreases. It is also becoming more difficult for many families to prepare due to the high price related to the large quantity of butter required. It is also slowly losing its importance related to wedding customs, and is being replaced by imported products new to the market, meaning fewer people are left who know how to and continue to prepare chuko.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time
Chororsaa – a common dish in western part of Oromia (Wallaga)
Gurage dishes
Kitfo
Another distinctively Ethiopian dish is kitfo frequently spelled ketfo. It consists of raw or rare beef mince marinated in mitmita,a very spicy chili powder similar to the berbere and niter kibbeh. Gored gored is very similar to kitfo, but uses cubed rather than ground beef.
Ayibe
Ayibe is a cottage cheese that is mild and crumbly. It is much closer in texture to crumbled feta. Although not quite pressed, the whey has been drained and squeezed out. It is often served as a side dish to soften the effect of very spicy food. It has little to no distinct taste of its own. However, when served separately, ayibe is often mixed with a variety of mild or hot spices typical of Gurage cuisine.
Gomen kitfo
Gomen kitfo is another typical Gurage dish. Collard greens are boiled, dried and then finely chopped and served with butter, chili and spices. It is a dish specially prepared for the occasion of Meskel, a very popular holiday marking the discovery of the True Cross. It is served along with ayibe or sometimes even kitfo in this tradition called dengesa.
Breakfast
Fit-fit or fir-fir is a common breakfast dish. It is made from shredded injera or kitcha stir-fried with spices or wat. Another popular breakfast food is fatira. The delicacy consists of a large fried pancake made with flour, often with a layer of egg. It is eaten with honey. Chechebsa or kita firfir resembles a pancake covered with berbere and niter kibbeh, or other spices, and may be eaten with a spoon.
Genfo is a kind of porridge, which is another common breakfast dish. It is usually served in a large bowl with a dug-out made in the middle of the genfo and filled with spiced niter kibbeh. A variation of ful, a fava bean stew with condiments, served with baked rolls instead of injera, is also common for breakfast.
Snacks
Typical Ethiopian snacks are dabo kolo,small pieces of baked bread that are similar to pretzels or kolo - roasted barley sometimes mixed with other local grains. Kolo made from roasted barley, chickpeas and peanuts are often sold by kiosks and street venders wrapped in a paper cone. Snacking on popcorn is also common.
Beverages
Coffee
According to some sources, drinking of coffee (buna) is likely to have originated in Ethiopia.A key national beverage, it is an important part of local commerce
The coffee ceremony is the traditional serving of coffee, usually after a big meal. It often involves the use of a jebena, a clay coffee pot in which the coffee is boiled. The preparer roasts the coffee beans right in front of guests, then walks around wafting the smoke throughout the room so participants may sample the scent of coffee.
Then the preparer grinds the coffee beans in a traditional tool called a mokecha. The coffee is put into the jebena, boiled with water, and then served with small cups called si'ni. Coffee is usually served with sugar, but is also served with salt in many parts of Ethiopia. In some parts of the country, niter kibbeh is added instead of sugar or salt.
Snacks, such as popcorn or toasted barley or kollo, are often served with the coffee. In most homes, a dedicated coffee area is surrounded by fresh grass, with special furniture for the coffee maker. A complete ceremony has three rounds of coffee - Abol, Tona and Bereka and is accompanied by the burning of frankincense.
Tea (shahee) will most likely be served if coffee is declined.
Non-alcoholic brews
Atmet is a barley and oat-flour based drink that is cooked with water, sugar and kibe or Ethiopian clarified butter until the ingredients have combined to create a consistency slightly thicker than egg-nog. Though this drink is often given to women who are nursing, the sweetness and smooth texture make it a comfort drink for anyone who enjoys its flavor.
Other drinks
Ambo Mineral Water or Ambo wuha is a bottled carbonated mineral water, sourced from the springs in Ambo Senkele near the town of Ambo.
Spirits
Tej is a potent honey wine.It is similar to mead, which is frequently served in bars in particular, in a tej bet or tej house. Katikala and araqe are inexpensive local spirits that are very strong.
Tella is a home-brewed beer served in tella bet "tella houses" which specialize in serving tella only. Tella is the most common beverage made and served in households during holidays.
Gursha
A gursha is an act of friendship and love. When eating injera, a person uses his or her right hand to strip off a piece, wraps it around some wat or kitfo, and then puts it into his or her mouth. During a meal with friends or family, it is a common custom to feed others in the group with one's hand by putting the rolled injera or a spoon full of other dishes into another's mouth.
This is called a gursha, and the larger the gursha, the stronger the friendship or bond,only surpassed by the brewing of Tej together. This tradition was featured in "The Food Wife," an episode of The Simpsons that uses Ethiopian cuisine as a plot point.
Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat also w'et or wot, a thick stew, served atop injera, a large sourdough flatbread,which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour.
Ethiopians eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes.Utensils are rarely used with Ethiopian cuisine.
Ensete – An economically important food crop in Ethiopia.
Teff – a grain widely cultivated and used in the countries of Eritrea and Ethiopia, where it is used to make injera or tayta. Teff accounts for about a quarter of total cereal production in Ethiopia.
Fit-fit – an Ethiopian and Eritrean food typically served for breakfast
Ful medames – an Egyptian dish of cooked and mashed fava beans served with vegetable oil, cumin and optionally with chopped parsley, onion, garlic, and lemon juice, it is also a popular meal in Ethiopia and other countries
Ga'at or genfo – a stiff porridge
Gored gored – a raw beef dish
Guizotia abyssinica – an erect, stout, branched annual herb, grown for its edible oil and seed
Himbasha
Injera – a spongy, slightly sour flatbread regularly served with other dishes
Kittaa
Kitfo
Niter kibbeh – a seasoned, clarified butter used in Ethiopian cooking
Rhamnus prinoides
Samosa sambusa
Shahan ful
Shiro – a stew with primary ingredients of powdered chickpeas or broad bean meal
Wat – stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter. Wat is traditionally eaten with injera.
Spices
Aframomum corrorima – The spice known as korarima, Ethiopian cardamom, or false cardamom is obtained from the plant's seeds usually dried, and is extensively used in Ethiopian and Eritrean cuisine. It is an ingredient in berbere, mitmita, awaze, and other spice mixtures, and is also used to flavor coffee.
Berbere – usually include chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.
Mitmita – a powdered seasoning mix used in Ethiopian and Eritrean cuisine
Beverages
Coffee production in Ethiopia and Jebena
Coffee
Tej – a honey wine or mead that is brewed and consumed in Ethiopia and Eritrea
Tella – a traditional beer from Ethiopia and Eritrea
Tourism Observer
www.tourismobserver.com
Saturday, 20 May 2017
AFRICA: African Cuisine
Traditionally most of Africa cuisines use a combination of locally cereal grains, available fruits and vegetables, as well as meat and milk products. In some parts of the Africa, the traditional diet features a preponderance of curd, fresh and healthy vegetables, whey and products milk.
In much of Tropical Africa areas, cow milk cannot be produced locally because it may be rare .Depending on the region of this continent, there are also sometimes quite significant and a lot of differences in the drinking and eating habits throughout the Africa’s many populations: the Horn of Africa, North Africa, Central Africa, East Africa, West Africa, and Southern Africa each have their own preparation techniques, distinctive dishes and consumption mores.
Central African Cuisine
Central African cuisine includes cooking traditions, practices, ingredients the cuisines, and foods of the Central African Republic. Agriculture in the country includes yellow onion, sorgum, yam, spinach, millet, palm oil, banana, okra, rice and garlic.
Imported ingredients and crops from American origin include sweet potato, chili peppers manioc, peanuts, maize and tomato. In this part of Africa additional foods include, chiles peanuts and onions garlic.
Although in African cuisine fish is used in different dishes, and a lot of other sources of protein include insects such as grasshoppers, crickets’ cicadas or termites.
Meats in Central Africa cuisine include goat and chicken. African staple foods include such as millet, rice, starches, sorghum and sesame.
Different sauces and vegetables are also consumed. Roadside all over Africa stalls sell foods such as Makara (a type of fried bread) and baked goods or barbecued meat and snacks, sandwiches etc. Normally Muslims are prohibited from drinking or eating something that is cooked with alcohol.
In Central Africa the legal drinking age is 18. In Central Africa, K-Cinq area is famous and it is known for its smaller but very beautiful restaurants serving with reasonably priced every traditional dishes served. The capital city of Bangui has hotel restaurants and western foods.
East Africa
East Africa area is home to mainly Tanzania, Kenya, Burundi and Somalia and Somaliland, Rwanda and of course Uganda. Like most African foods, food in this area consists of dishes made from grains, rice, millet, yam, beans and cowpeas, flours for bread, including sorghum, maize, and stews cooked with meat and vegetables.
Fresh butter and fresh milk features in many authentic foods in East Africa. So a variety of spices curry and coconut milk. In those areas variations are plentiful, due to religious influences and ethnic, contacts of these indigenous African populations with Arabs from the Horn of Arabian and Africa world.
Like the typical African food all over the Africa, preparation time for some of these kind of meals can take up one to five hours per meal. For example the Cambuulo, prepared from Azuki beans may take up to five hours to boil to attain the desired tenderness in this area. Barring different regions, a three times a day meal in East Africa will be made up of:
Breakfast cuisine – East African breakfast would consist of specially food with baked bread Ahooh, or Chapati in Kenya and Uganda, in Somali and Somaliland canjeera . Those specialties are usually served with different vegetable stew and sometimes with sour porridge for example the Kenyan uji. Food in African breakfast from ground cereals and sour milk are not uncommon for the nomadic population.
Lunch – In East African lunch is the most important food meal of the day. In African culture lunch would be served in the afternoons. Most of the time is served with a heavy meal. Same like other most African foods all over the Africa, it consists mashed starchy meals made from different tubers and gains.
Dependent upon different regions, and simply boiled white or brownish rice, eaten with a lot of vegetable fish and stews or meat to ground corn meals, mixed with potatoes such as Irio and Githeri or even Ughali in Kenya is actually common.
Dinner – in this part of Africa is often not different from what they eat as lunch. One of the best East Africans specialties is Kuku Paka, it is a delicious food with chicken coconut curry which is served with white rice, or sometimes Cambuulo which is made from cooked beans with butter and sugar and usually is served with rice or bread and is so famous in East African cuisine.
There is a small difference because a meal for lunch today could be cooked but in smaller quantity and can be served as dinner for tomorrow. In east African food all these different meals are often served with a blend of vegetables, salads and fresh fruits or sweets.
Horn Of Africa
The main traditional dishes in Eritrean cuisine and Ethiopian cuisine are something like all other African foods all over the Africa. Some of them are tsebhis or stews which is served with injera which is cooked with flatbread made from sorghum or teff, wheat or hilbet which is paste made with from legumes, mainly lentil, faba beans.
Ethiopian and Eritrean cuisine especially in the northern half of those two places are very similar. Injera is typical African food which is made out of a variation and blend of: wheat, barley, teff, sorghum and resembles slightly sour pancake and corn a spongy.
The best known Eritrean cuisine involves various meat or vegetable side entrées and pots and pans, usually thick stew, or possibly a wat. This kind connected with food is served on top of injera, a large sourdough flatbread made from teff flour.
One won’t eat with utensils, but instead uses injera to scoop the entrées and side pots and pans. Tihlo prepared from roasted barley flour is incredibly popular in Amhara, Agame, in addition to Awlaelo (Tigrai). Traditional Ethiopian cuisine has no pork or shellfishof any kind, as they are forbidden inside the Islamic, Jewish, and Ethiopian Orthodox Orlando faiths.
It is also very common to eat from the same dish during the table with a small grouping of people.
Somali cuisine varies through region to region and involves an exotic mixture connected with diverse culinary influences. It is the product of Somalia’s wealthy tradition of trade in addition to commerce.
Despite the assortment, there remains one thing that unites different regional cuisines: all meal is served halal. You’ll find therefore no pork pots and pans, alcohol is not functioned, nothing that died without treatment is eaten, and no blood is incorporated.
Qaddo or lunch is frequently elaborate. Varieties of bariis (rice), the most famous probably being basmati, usually serve since the main dish. Spices including cumin, cardamom, cloves, cinnamon andsage are utilized to aromatize these distinct rice dishes. Somalis work dinner as late since 9 pm. During Ramadan, dinner is frequently served after Tarawih prayers – from time to time as late as 11 pm hours.
In much of Tropical Africa areas, cow milk cannot be produced locally because it may be rare .Depending on the region of this continent, there are also sometimes quite significant and a lot of differences in the drinking and eating habits throughout the Africa’s many populations: the Horn of Africa, North Africa, Central Africa, East Africa, West Africa, and Southern Africa each have their own preparation techniques, distinctive dishes and consumption mores.
Central African Cuisine
Central African cuisine includes cooking traditions, practices, ingredients the cuisines, and foods of the Central African Republic. Agriculture in the country includes yellow onion, sorgum, yam, spinach, millet, palm oil, banana, okra, rice and garlic.
Imported ingredients and crops from American origin include sweet potato, chili peppers manioc, peanuts, maize and tomato. In this part of Africa additional foods include, chiles peanuts and onions garlic.
Although in African cuisine fish is used in different dishes, and a lot of other sources of protein include insects such as grasshoppers, crickets’ cicadas or termites.
Meats in Central Africa cuisine include goat and chicken. African staple foods include such as millet, rice, starches, sorghum and sesame.
Different sauces and vegetables are also consumed. Roadside all over Africa stalls sell foods such as Makara (a type of fried bread) and baked goods or barbecued meat and snacks, sandwiches etc. Normally Muslims are prohibited from drinking or eating something that is cooked with alcohol.
In Central Africa the legal drinking age is 18. In Central Africa, K-Cinq area is famous and it is known for its smaller but very beautiful restaurants serving with reasonably priced every traditional dishes served. The capital city of Bangui has hotel restaurants and western foods.
East Africa
East Africa area is home to mainly Tanzania, Kenya, Burundi and Somalia and Somaliland, Rwanda and of course Uganda. Like most African foods, food in this area consists of dishes made from grains, rice, millet, yam, beans and cowpeas, flours for bread, including sorghum, maize, and stews cooked with meat and vegetables.
Fresh butter and fresh milk features in many authentic foods in East Africa. So a variety of spices curry and coconut milk. In those areas variations are plentiful, due to religious influences and ethnic, contacts of these indigenous African populations with Arabs from the Horn of Arabian and Africa world.
Like the typical African food all over the Africa, preparation time for some of these kind of meals can take up one to five hours per meal. For example the Cambuulo, prepared from Azuki beans may take up to five hours to boil to attain the desired tenderness in this area. Barring different regions, a three times a day meal in East Africa will be made up of:
Breakfast cuisine – East African breakfast would consist of specially food with baked bread Ahooh, or Chapati in Kenya and Uganda, in Somali and Somaliland canjeera . Those specialties are usually served with different vegetable stew and sometimes with sour porridge for example the Kenyan uji. Food in African breakfast from ground cereals and sour milk are not uncommon for the nomadic population.
Lunch – In East African lunch is the most important food meal of the day. In African culture lunch would be served in the afternoons. Most of the time is served with a heavy meal. Same like other most African foods all over the Africa, it consists mashed starchy meals made from different tubers and gains.
Dependent upon different regions, and simply boiled white or brownish rice, eaten with a lot of vegetable fish and stews or meat to ground corn meals, mixed with potatoes such as Irio and Githeri or even Ughali in Kenya is actually common.
Dinner – in this part of Africa is often not different from what they eat as lunch. One of the best East Africans specialties is Kuku Paka, it is a delicious food with chicken coconut curry which is served with white rice, or sometimes Cambuulo which is made from cooked beans with butter and sugar and usually is served with rice or bread and is so famous in East African cuisine.
There is a small difference because a meal for lunch today could be cooked but in smaller quantity and can be served as dinner for tomorrow. In east African food all these different meals are often served with a blend of vegetables, salads and fresh fruits or sweets.
Horn Of Africa
The main traditional dishes in Eritrean cuisine and Ethiopian cuisine are something like all other African foods all over the Africa. Some of them are tsebhis or stews which is served with injera which is cooked with flatbread made from sorghum or teff, wheat or hilbet which is paste made with from legumes, mainly lentil, faba beans.
Ethiopian and Eritrean cuisine especially in the northern half of those two places are very similar. Injera is typical African food which is made out of a variation and blend of: wheat, barley, teff, sorghum and resembles slightly sour pancake and corn a spongy.
The best known Eritrean cuisine involves various meat or vegetable side entrées and pots and pans, usually thick stew, or possibly a wat. This kind connected with food is served on top of injera, a large sourdough flatbread made from teff flour.
One won’t eat with utensils, but instead uses injera to scoop the entrées and side pots and pans. Tihlo prepared from roasted barley flour is incredibly popular in Amhara, Agame, in addition to Awlaelo (Tigrai). Traditional Ethiopian cuisine has no pork or shellfishof any kind, as they are forbidden inside the Islamic, Jewish, and Ethiopian Orthodox Orlando faiths.
It is also very common to eat from the same dish during the table with a small grouping of people.
Somali cuisine varies through region to region and involves an exotic mixture connected with diverse culinary influences. It is the product of Somalia’s wealthy tradition of trade in addition to commerce.
Despite the assortment, there remains one thing that unites different regional cuisines: all meal is served halal. You’ll find therefore no pork pots and pans, alcohol is not functioned, nothing that died without treatment is eaten, and no blood is incorporated.
Qaddo or lunch is frequently elaborate. Varieties of bariis (rice), the most famous probably being basmati, usually serve since the main dish. Spices including cumin, cardamom, cloves, cinnamon andsage are utilized to aromatize these distinct rice dishes. Somalis work dinner as late since 9 pm. During Ramadan, dinner is frequently served after Tarawih prayers – from time to time as late as 11 pm hours.
Sunday, 13 September 2015
African Cuisine: Biltong,Fufu,Injera,Couscous,Ugali,Millet,Cassava,Matooke ,Rice
African cuisine is as diverse as the hundreds of different cultures and groups that inhabit the continent. This diversity is reflected in the many local culinary traditions in terms of choice of ingredients, style of preparation and cooking techniques. Many of the dishes are also affected by the subsistence nature of living in many parts of the continent – you find farmers, herdsmen and fishermen everywhere. The crops they grow or the animals they keep thus affect the popular dishes in their regions.
The dishes have also been influenced by foreign visitors and invaders. The food of North Africa has been heavily influence by the Phoenicians of the 1st century who brought sausages, followed by the Carthaginians who introduced wheat, then the nomadic Berbers adapted the semolina from wheat into couscous – a main staple diet in the region. From the 7th century onwards, the Arabs introduced a variety of spices, like saffron, cinnamon, ginger and cloves and, from the New World, they got chillies, tomatoes and potatoes.
In East Africa the Arab influence on cuisine is evident. Settling on the coast over 1,000 years ago, the Arabs sailed in with rice and spices, particularly noticeable in the Swahili foods of the coastal regions. They also brought lemons, organdies and domestic pigs from China and India. Next came the British Empire and with it Indian workers who brought their foods with them, such as spiced vegetable curries, lentil soups, chapattis and pickles. The British themselves also influence food by bringing in new breeds of sheep, cattle and goats along with high-quality coffee.
As we go more inland, even though cattle, sheep and goats are widespread in eastern Africa, they are often regarded as a form of currency and a store of wealth by pastoralists. So while they may be used for dairy products, they are not often used for their meat. Many people in the eastern region therefore rely heavily on mainly on grains, beans and vegetables, with fish providing protein in lake and river regions. One of the most widespread staples in eastern Africa, and in southern Africa too, is ground maize. Maize flour is cooked with water to form a stiff porridge or dough - called ugali, nsima or sadza, depending where you are.
It may be neighbouring East Africa but the food in the Horn of Africa is very different. Here the Islamic and Christian faiths have greatly impacted the food. There is no pork for starters, and as for Coptic Christians they adapted to the meat-free fast days with an increased use of pulses, lentils and chickpeas. The main traditional dishes in Ethiopian and Eritrean cuisine are very similar and both are dominated by tsebhis (stews) served with injera - a flatbread made from teff, wheat, or sorghum, also found in Somalia. In Somalia an interesting addition to their cuisine is pasta, which arrived with the Italians in the 1880s, and sweet dishes that came with the Arabs and Yemenis.
Just before the British and the Indians, the Portuguese came to Africa and introduced techniques of roasting and marinating. This is evident in East Africa with the nyama choma (roast meat) culture, but also in Southern Africa.
Southern Africa has the most varied cuisines of any region on the continent, this is a result of the blend of cultures – the indigenous African tribal societies, European and Asian populations. Most of the African ethnic communities have diets that include meat and milk, some vegetables and grains. The Portuguese influence saw the introduction of piri-piri (chilli seasoning) into the region, and the European settlers brought with them curing techniques that produced the infamous cured meat – biltong.
West and Central Africa were far less influenced by the European settlers. Centuries before the Europeans arrived, West African people were trading with the Arab world in spices and thus typically West African food is filled with hot spices. With the least contact with the “outside world”, Central African food remains the closest to traditional ingredients and cooking techniques. The only notable adoption of cassava, peanut, and Chile pepper plants arrived along with the slave trade during the early 16th century.
After careful consideration of the various regions and cross-boundary recipes here are the top 20 most popular dishes on the continent:
Biltong
Cured meat exported all over Africa, originally from South Africa
Fufu
Very popular in West Africa, it is made by boiling starchy food crops like cassava, yams or cooking plantains and then pounding them into a dough-like consistency
Mandazi
A form of fried bread, taken in sweet or savoury form, popular in East Africa
Injera
A sourdough-risen flatbread with a unique, slightly spongy texture, popular in Ethiopia, Eritrea and Somalia
Jollof rice
The most popular rice dish in West Africa, the most common basic ingredients are rice, tomatoes, tomato paste, onion, salt and red pepper
Chermoula
A mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt very popular in North Africa
Nyama Choma/ Braaivleis /Mechoui
Many different names and cooking techniques, but meat roast over charcoal is popular all over the continent
Couscous
Made from steamed and dried durum wheat, couscous has become a popular alternative to rice and pasta in North Africa
Garri
A popular West African starchy carbohydrate made from pounded and fermented cassava tubers
Kachumbari
A fresh tomato and onion salad dish popular in the cuisines of Madagascar, East Africa and the African Great Lakes region
Tagine
A historically Berber slow-cooked meat, chicken or fish dish from North Africa, named after the type of earthenware pot in which it is cooked.
Fried Plantain or Dodo
Found anywhere that plantains grow, this is a staple on the continent and served with meats dishes.
Shahan Ful
A vegetarian fava bean dish very common in Eritrea, Ethiopia and Sudan.
Biryanis and Pilaus
With Indian origins, these rice dishes are fragrant and flavourful, mostly popular along the East African coast.
Suya
A spicy shish kebab-like skewered meat delicacy in West Africa.
Wat, We’t or Wot
A highly flavourful and spicy Ethiopian or Eritrean stew that is prepared with meat or a variety of vegetables.
Feijoada
A typically Portuguese stew of beans with beef and pork which is popular in southern Africa.
Mafé
A famous and popular West African stew with meat simmered in a sauce thickened with ground peanuts.
Sadza/Nsima/Ugali
Cooked with water to a porridge or dough-like consistency, this is the most common staple starch in East Africa, the Great Lakes region and southern Africa.
Piri Piri Sauce
A hot and fragrant sauce originally from Portugal but widely adopted in southern African cooking.
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