Foods of Ethiopia (A Taste of Culture)

(c) 2011 Kidhaven Press. All Rights Reserved.

(c) 2011 Kidhaven Press. All Rights Reserved.

Acknowledgement We would like to express our sincere gratitude to Aster Kassaye of Aster’s Ethiopian Restaurant, Austin, Texas.

© 2008 Gale, a part of Cengage Learning For more information, contact KidHaven Press 27500 Drake Rd. Farmington Hills, MI 48331-3535 Or you can visit our Internet site at gale.cengage.com ALL RIGHTS RESERVED. No part of this work covered by the copyright hereon may be reproduced or used in any form or by any means—graphic, electronic, or mechanical, including photocopying, recording, taping, Web distribution or information storage retrieval systems—without the written permission of the publisher. Every effort has been made to trace the owners of copyrighted material.

LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA Busby, Barbara Sheen. Foods of Ethiopia / by Barbara Sheen Busby. p. cm. -- (A taste of culture) Includes bibliographical references and index. ISBN-13: 978-0-7377-3775-2 (hardcover) 1. Cookery, Ethiopian--Juvenile literature. I. Title. TX725.E84S54 2007 641.5963--dc22 2007024353

ISBN-10: 0-7377-3775-1

Printed in the United States of America 1 2 3 4 5 6 7 12 11 10 09 08

(c) 2011 Kidhaven Press. All Rights Reserved.

Contents Chapter 1 The Basics of Ethiopian Cooking

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Chapter 2 Favorite Foods

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Chapter 3 Coffee and Snacks

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Chapter 4 Special Occasions

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Metric Conversions

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Notes

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Glossary

58

For Further Exploration

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Index

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Picture Credits

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About the Author

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(c) 2011 Kidhaven Press. All Rights Reserved.

Chapter

1 The Basics of Ethiopian Cooking E

thiopia is one of the oldest civilizations in the world. Early records of Ethiopia date back to biblical times. In fact, members of the Ethiopian royal family believe they are descended from the Old Testament’s King Solomon and Makeda, Queen of Sheba. Throughout the nation’s long history, Ethiopian cooks have depended on three ingredients—teff (tef ), spices, and butter—to give their cooking its distinct flavor. These ingredients have been the foundation of Ethiopian cooking since 3000 b.c.

A Unique Grain Teff is a unique grain that grows only in Ethiopia and neighboring Eritrea. Measuring only 1/32 of an inch

4 (c) 2011 Kidhaven Press. All Rights Reserved.

Food Regions of Ethiopia ERITREA

RED SEA

GULF OF ADEN

V Chickpeas

Eggs

( )

Eggplants Lamb

Yams Coffee Beans d>J ~J

Chicken Lentils

Honey (c) 2011 Kidhaven Press. All Rights Reserved.

in diameter, it is the tiniest grain in the world. It is so small that it takes 150 grains of teff to equal the weight of just one grain of wheat. Although teff is small, it is so nutritious that food experts call it a “super grain.” Eight ounces of teff has twice as much iron as an equal portion of beef and more calcium than a cup of milk. It is also loaded with protein and complex carbohydrates.

An Essential Part of Life Ethiopians use teff to make injera (en-jer-a), a spongy tart flatbread that Ethiopians cannot do without. “When I explain Ethiopian food to people who have never had it before, I always start by telling them

Although teff is the smallest grain in the world, it is considered a “super grain” because it is so nutritious.

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Foods of Ethiopia (c) 2011 Kidhaven Press. All Rights Reserved.

Injera, made from teff, is an essential part of the Ethiopian diet and is eaten at every meal.

about injera,” explains chef Marcus Samuelsson, an Ethiopian who grew up in Europe. “It is what makes Ethiopian food special.”1 The bread is served at every meal and is so much a part of Ethiopian life that when Ethiopians meet, they greet each other by asking, “Have you eaten injera yet?” Because Ethiopia has experienced many periods of food shortages, an answer of “yes” implies that all is

The Basics of Ethiopian Cooking (c) 2011 Kidhaven Press. All Rights Reserved.

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well. Sharing the nourishing bread during hard times kept many Ethiopians alive.

Plates and Utensils Making injera is time consuming. To get its tart flavor, which is similar to that of sourdough bread, the dough must be left for three days while a natural substance in teff causes it to ferment. The dough is then shaped into a large disk that measures about 20 inches (50cm) in diameter and looks like a giant pancake. It is dropped into a skillet known as a mitad (mi-tad) and fried over a

Kategna Kategna is Ethiopian spicy toast. It is popular for breakfast and snacks. Ethiopians use injera to make kategna. Because it is not easy to find injera in American supermarkets, this recipe uses flour tortillas.

Ingredients 2 flour tortillas 1 tablespoon butter, softened ¼ teaspoon each of cayenne pepper and paprika ½ teaspoon garlic powder

Instructions 1. Mix the spices with the butter. Cut the tortillas into quarters. Spread the butter mixture on the tortillas. 2. Put the tortillas on a tray in a toaster oven or broiler and bake until the tortillas are crisp. Serves 2–4.

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Ethiopian meals, shared with friends and family, are eaten with fingers instead of utensils.

wood fire. When the dough hits the hot pan, air bubbles form. This gives injera a spongy texture. When the bread has cooled, it is spread across a large communal platter that is the same size as the mesab (meh-sahb), a drum-shaped straw table used in Ethiopia. The main course, which is almost always a variety of saucy stews, is then poured over the injera. According to journalist Amy Pataki, “It looks like an

The Basics of Ethiopian Cooking (c) 2011 Kidhaven Press. All Rights Reserved.

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Special Skills In the past, it was the job of Ethiopian women to make the mesab, the Ethiopian dining table. Weavers used different grasses, which they wove into intricate patterns, and added vegetable dyes to color their work. They waterproofed the tables with the juice of the aloe plant. Ethiopian women also wove straw baskets for carrying things, as well as straw bowls, hats, and parasols. Although many modern Ethiopian women buy these products readymade, some Ethiopian women still work with straw, especially those who live in rural villages.

Weavers use different grasses and vegetable dyes to create colorful baskets.

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Foods of Ethiopia (c) 2011 Kidhaven Press. All Rights Reserved.

The traditional Ethiopian meal is always served with injera.

oversized artist’s palette, the various stews daubed on like various colors of paint.”2 More injera is folded and placed beside every diner. Then the fun begins! Everyone eats from the central serving tray and no utensils or individual plates are used. Instead, diners break off pieces of injera from the pile beside their place and use the bread to scoop up bits of stew from the shared platter. The many air holes in the bread and its stretchy nature allow it to absorb the stew like a sponge. When the folded injera is gone, the diners share the injera on the center tray. It has soaked up all the savory stew juices so it is especially delicious. The Basics of Ethiopian Cooking (c) 2011 Kidhaven Press. All Rights Reserved.

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The spices used to make berbere and other spice blends are sold in outdoor markets.

Although this type of shared eating may seem odd to North Americans, Ethiopians insist it brings people closer together. In fact, a popular Ethiopian proverb goes, “People who eat off the same plate will never betray each other.”3

Red Hot Fiery spice blends complement injera’s tangy flavor. For centuries, Ethiopian cooks have been combining

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Foods of Ethiopia (c) 2011 Kidhaven Press. All Rights Reserved.

different spices to create a wide range of spice blends. At first, the spices were used to preserve food that would otherwise spoil. But they added so much flavor that they soon became an essential part of every Ethiopian meal. Iyassu, who grew up in Ethiopia, explains: “Ethiopian food is the ultimate in spicy cookery, not only because the food is hot, but also because of the abundance of spices used.”4 Most Ethiopian spice blends begin with very hot red chile peppers. They give Ethiopian cooking vivid color, zesty flavor, and an enticing aroma. Berbere (bar-bare-ree) is far and away the most popular of these blends. This scarlet spice mixture combines red chile peppers with up to 20 other spices such as garlic, cinnamon, cumin, nutmeg, cardamom, ginger, and fenugreek seeds, all of which are sold in Ethiopian markets. Here, according to author

Many Blends Berbere is not the only spice blend that Ethiopians create. Awaze is another popular spice mixture. It starts with mild green chile peppers. Ginger, garlic, cardamom, basil, and water are added. Ethiopians use awaze like catsup, or as a dip. It is milder tasting than berbere. Mitmita, on the other hand, is hotter than berbere. It is a powder made from the hottest chile peppers in Ethiopia and mixed with cardamom and cloves. Mitmita is sprinkled on meat.

The Basics of Ethiopian Cooking (c) 2011 Kidhaven Press. All Rights Reserved.

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To make berbere, dried chiles and garlic are ground together in a mortar using a pestle. Many different spices are combined to form a berbere recipe that is unique to each Ethiopian cook.

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Helen Bergan, who lived in Ethiopia for three years, “A woman could choose those spices she wanted from the colored mounds that filled the air with fragrance. With these spices, taken home wrapped in pieces of newspaper, she made her own special blend of berbere.”5 The first step in making berbere is drying the chiles and garlic in the sun. This takes three days. It is common to see the bright red peppers and the snow-white garlic spread on straw mats outside Ethiopian homes. Once dry, the spices are put in a stone bowl known as a mortar and ground by hand into a fine powder with a malletlike tool called a pestle. Depending on the cook, because each cook has his or her own special recipe, a variety of other spices is added. The spice blend is then either roasted or placed out in the sun to dry again. Because making berbere is time-consuming, many Ethiopians make at least 15 pounds (6.80kg) of berbere at once. The spice, which is kept in clay containers with tight-fitting lids, can keep for several months. There is always a supply in every Ethiopian home. Ethiopian cooking would be incomplete without it.

Spiced Butter Besides using spices to flavor their food, Ethiopians mix spices with butter to create niter kebbeh, (nit-ra keb-bah), a rich and fragrant oil that almost all Ethiopian food is cooked in. Niter kebbeh starts with clarified butter. It is the oil that forms when water and milk solids are removed from butter. For this to occur, The Basics of Ethiopian Cooking (c) 2011 Kidhaven Press. All Rights Reserved.

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Eggs Firfir Ethiopians add spice to everything, even scrambled eggs. This is an easy dish to make and a good introduction to Ethiopian cooking. If you prefer not to use butter, you can spray the pan with nonstick spray. Add more or less spice depending on your preference.

Ingredients 4 eggs 1 jalapeno pepper, seeded and chopped ½ teaspoon each of garlic powder, ginger, cardamom ¼ cup onions, chopped 1 tablespoon butter

Instructions 1. Break the eggs into a bowl. Add all the other ingredients and mix well. 2. Put the butter in the pan. Heat the pan over medium heat until the butter melts. 3. Put the egg mixture into the pan. Stir the mixture until the eggs cook. Serve with injera or other flat bread. Serves 2–4.

butter is heated until all the water in it evaporates and the milk solids separate from the oil. The milk solids are skimmed off, leaving a golden oil. To make niter kebbeh, clarified butter is mixed with as many as 30 spices. These may include onions, garlic, cumin, oregano, turmeric, and basil, to name just a

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Foods of Ethiopia (c) 2011 Kidhaven Press. All Rights Reserved.

few. The spiced oil can be stored for months without refrigeration. Ethiopians cook almost everything in niter kebbeh. It adds a powerful perfume and an intense buttery flavor to meat, vegetables, and stews. “The spiced mixture known as nit’ir qibe [niter kebbeh],” explains Samuelsson, “is kept handy in most Ethiopian kitchens to add flavor to meat and vegetable stews. In fact, virtually no meal in Ethiopia is made without nit’ir qibe.”6 The spiced butter has been a part of Ethiopian cooking for thousands of years, as has teff and fiery spice blends like berbere. Just like their ancestors before them, modern Ethiopian cooks depend on these unique ingredients to give their cooking its distinctive and delicious taste. These are the foundation of Ethiopian cooking.

The Basics of Ethiopian Cooking (c) 2011 Kidhaven Press. All Rights Reserved.

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Chapter

2 Favorite Foods E

thiopians like their food spicy. But because Ethiopian cooks artfully blend a variety of spices to create Ethiopia’s favorite dishes, no one flavor overpowers another. Soothing side dishes mix well with fiery main dishes and keep the food from burning the mouth.

Ethiopia’s National Dish Wat (watt), a spicy stew made with berbere, is Ethiopia’s national dish. It is far and away the most popular food here. Wats featuring beef are among everyone’s favorites, but the stew can also be made with chicken, lamb, fish, lentils, or vegetables. Since religious beliefs

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The national dish of Ethiopia is wat, a spicy stew that can be made with many different meats and vegetables.

prohibit most Ethiopians from eating pork, it is rarely used. Beef wats may contain fresh or dried meat. The meat may be on the bone, sliced, shredded, minced, ground, or made into sausages. Any and every cut of meat is used, from the finest steaks to organ meats. Wats made with liver, brains, kidneys, tongue, or intestines are not unusual. Even the toughest cuts of meat become fall-apart tender after being slowly cooked. Nothing is wasted. Favorite Foods (c) 2011 Kidhaven Press. All Rights Reserved.

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Ethiopian women pride themselves on their wat recipes, and many keep them secret.

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Foods of Ethiopia (c) 2011 Kidhaven Press. All Rights Reserved.

Every Ethiopian cook has his or her own wat recipe. No two are exactly alike. The content and amount of spices differ from cook to cook. Ethiopian cooks pride themselves on their wats and many keep their recipe secret. In fact, in the past, Ethiopian women were judged by the quality of their cooking and, especially, their wats. Those who made the best wats were most respected by their neighbors. So were their husbands, who were applauded for having the wisdom to marry such good cooks. Explains chef Daniel J. Mesfin: “A woman worth her salt values her cooking no less than her looks. In fact, she is more partial to her cooking because she is socially judged by it: an unaccomplished woman makes her husband a laughingstock.”7 Things have changed in modern Ethiopia. Women are respected for many things besides their ability to cook. What has not changed is the Ethiopian people’s love of wat. Ethiopian cooks agree that the best wats begin with onions. They are fried in niter kebbeh until they are soft and brown. The onions sweeten and thicken the stew, while the niter kebbeh adds a rich buttery flavor. Depending on the cook, a variety of fragrant spices such as ginger, cloves, fenugreek, cumin, and garlic are added. Zesty berbere, water, and tomato sauce follow, along with either meat, chicken, or vegetables. The stew is left to slowly cook until the sauce thickens. As it cooks, the flavors blend and intensify. There is the scorching berbere, the sweet ginger, the bitter cumin, and the savory garlic, all balanced Favorite Foods (c) 2011 Kidhaven Press. All Rights Reserved.

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perfectly by the sour taste of the injera that the stew is poured over. Or, to add even more tart flavor, pieces of injera are sometimes cooked right in the stew. Then the stew is known as fitfit (fit fit). Either way, the flatbread’s sour taste complements the hot and sweet spices in the stew, while the stew’s vivid red color contrasts beautifully with the pale injera. For those who find wat or fitfit too fiery, there is alicha (ah-lee-cha). Alicha is by no means bland. Since it does not contain berbere, however, it is milder tasting than wat. It depends on niter kebbeh, mild peppers, and various spices like ginger, garlic, and cardamom for its pleasant heat. Food writer Linda Walton describes her first taste of alicha: “Each mouthful was as delicious as the first.” It, she explains, was not “bland or too spicy. The aromatic seasoning came from a combination of shallots, red pepper, fresh ginger, cardamom, cumin, coriander, curry…. It was wonderful.”8

Vegetarian Fare Ethiopians love meaty stews. However, because of religious reasons, most Ethiopians observe 200 fast days during the year when they do not eat meat. Ethiopian cooks have developed many delicious dishes for these meat-free days. Stews that feature a spicy ground pea powder called shiro (shu-roh) are popular. Shiro is inexpensive, good tasting, nutritious, and filling. “Shiro is a part of everyday Ethiopian life,” explains an article on Ethiopian Millennium, a Web site dedicated to Ethiopian culture. The powder, the article continues,

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Dishes made with shiro were developed to be eaten on the days Ethiopians do not eat meat. Favorite Foods (c) 2011 Kidhaven Press. All Rights Reserved.

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A Land of Contrasts Ethiopia is a land of contrasts. In rural villages, many Ethiopians live in conical or beehive-shaped bamboo homes or in stone houses with straw roofs. Most are quite poor. They do not have electricity, gas, or running water. Cooking is done over a wood fire. Fetching wood and water for cooking is usually the job of young girls, who rarely go to school. In Addis Ababa, the capital of Ethiopia, many people live in modern high-rise apartments. They have kitchens with electricity, running water, and modern appliances. Here, both girls and boys attend school.

Many rural Ethiopians live in villages of beehive-shaped homes.

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Popular Vegetables Eggplant is a popular vegetable in Ethiopia. Ethiopian eggplants look different from the large purple eggplants popular in North America. Ethiopian eggplants are small, oval shaped, and they are cream colored. In fact, they look a lot like eggs. Collard greens and kale are also popular vegetables here. Both are similar to spinach in taste and color. Sama leaves are another spinachlike vegetable. Sama is a leafy shrub similar to nettles. It stings the skin when it is touched. Cooks wear gloves while preparing it. Potatoes, yams, and bell peppers are also eaten frequently. Beans, peanuts, and lentils are other important parts of the Ethiopian diet.

“is incredibly popular among Ethiopians of every walk of life.”9 It is no wonder that almost every Ethiopian cook keeps a supply handy. Shiro is made from yellow split peas or chickpeas. Turning them into a flavorful powder takes time, which is why some Ethiopians buy the powder ready-made. Many others still make it by hand. Making shiro involves multiple steps. First, the peas are boiled in water with chile peppers, berbere, and garlic. Then they are placed out in the sun to dry. This can take days. When the peas are ready, a variety of spices such as cardamom, basil, and garlic are added. The mixture is ground into flourlike powder. Since many Ethiopians do not have food Favorite Foods (c) 2011 Kidhaven Press. All Rights Reserved.

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Ethiopian Collard Greens Collard greens are often served as an accompaniment to Ethiopian stews. They may be served alone or mixed with ayib.

Ingredients 1 pound collard greens 2 tablespoons butter ½ teaspoon each of cayenne pepper, paprika, and garlic powder salt to taste

Instructions 1. Wash the collard greens. Remove the stems and chop the greens into 1-inch pieces. 2. Put the greens in a bowl, cover with water, and microwave until the greens are tender, or cook them in a saucepan on the stove on low heat. 3. Melt the butter. Add the spices to the melted butter. Pour the spiced butter over the cooked greens. Serves 4–6.

Stews are often served with collard greens as a side dish.

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Foods of Ethiopia (c) 2011 Kidhaven Press. All Rights Reserved.

processors, grinding the powder is done with a mortar and pestle. It takes a lot of time and energy to get it fine enough. Once the powder is made, making stews with shiro is relatively easy. The powder is added to water, onions, spices, niter kebbeh, and green peppers and slowly cooked. Other ingredients, such as pumpkin, cabbage, and green bananas, may also be added. Depending on what spices are added, the stew can be red-hot or relatively mild. It may be served piping hot or chilled. Thick and creamy shiro stews taste of zesty and sweet spices, hearty peas, and savory peppers. Ethiopians love the taste so much that they often eat it as a side dish on nonfasting days. “It is finger-licking good, very popular for all occasions,”10 says Mesfin.

Chickpeas (above) or yellow split peas (right) are used to make shiro.

Favorite Foods (c) 2011 Kidhaven Press. All Rights Reserved.

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Ayib is a white cheese that looks like cottage cheese but has a tangy taste.

Soothing Cheese and Yogurt Shiro, wats, alichas, and fitfits are often accompanied by a soothing side dish of ayib (iab), which is homemade cheese, or irgo (ir-go), homemade yogurt. Their creamy flavors balance the spicy taste of the stews and cool the palate.

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Foods of Ethiopia (c) 2011 Kidhaven Press. All Rights Reserved.

Ayib is a white cheese that is similar in appearance to cottage cheese. Although mild in flavor, it is not bland. Lemon juice and spices such as ginger, black pepper, salt, and cayenne pepper are added to the cheese, which gives it a tangy savory taste. Some cooks add a touch of niter kebbeh. Others add cooked vegetables such as collard greens. Sometimes yogurt is mixed in with the spiced cheese, which gives the dish a flavor similar to feta cheese. Ayib is, according to Samuelsson, “simple to make, it’s wonderful on its own, spread on a piece of injera, or when used to balance the sharpness of heavenly spiced foods.”11

Ayib This spiced cottage cheese is a good side dish. It is also tasty on crackers. If you want it spicier or less spicy, adjust the amount of spices.

Ingredients 8 ounces cottage cheese ½ teaspoon black pepper 1 teaspoon red pepper flakes 1 teaspoon chopped parsley 1 teaspoon lemon juice

Instructions 1. Combine all ingredients. Mix well. Serves 4.

Favorite Foods (c) 2011 Kidhaven Press. All Rights Reserved.

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The same ingredients are used in making irgo, but yogurt is substituted for cheese. Both dishes are served with Ethiopian stews. Diners dip pieces of injera into the cool and creamy side dishes as a way to refresh their palates and lessen the heat in their mouths. Their smooth texture and slightly sour flavor just add to the range of flavors that characterize Ethiopia’s favorite foods. Yes, these food are hot and spicy, but they are also sweet, tart, smooth, cool, and creamy all at the same time. Individually, each flavor is distinctive. Mixed together, they balance each other to create the delicious dishes that Ethiopian people love. Irgo, a cool and creamy yogurt, is used along with ayib to refresh diners’ palates and lessen the spicy heat of the other dishes.

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Foods of Ethiopia (c) 2011 Kidhaven Press. All Rights Reserved.

Chapter

3 Coffee and Snacks F

or Ethiopians, snack time is a time for family, friends, and neighbors to socialize. Ethiopian snacks center around coffee, a drink that has been a part of Ethiopian life and culture for centuries.

The Birthplace of Coffee Historians believe that the first coffee trees originated in Kaffa, Ethiopia. In fact, the word “coffee” is derived from Kaffa. Although the trees were part of the Ethiopian landscape for hundreds of years, no one thought to consume coffee beans until the third century. According to Ethiopian legend, that was when a

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Coffee has been grown in Ethiopia since the 6th century, and even today it is the country’s most important crop.

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goat herder noticed that his flock became frisky after eating the beans. The goat herder tried them and liked the way they helped him stay alert while he was tending his animals. Soon, people throughout Ethiopia were snacking on coffee beans, which they ground and rolled in animal fat. Even today, some Ethiopians enjoy a similar snack made from ground roasted green coffee beans and niter kebbeh. Traders traveling the spice routes between East Africa and the Arabian Peninsula spread the word about the beans’ stimulating effect. Coffee soon became popular in the Middle East and Europe. No one knows who first used the bean as a drink, but many historians believe it was an Ethiopian. By the 6th century, Ethiopians were growing coffee. It soon became Ethiopia’s most important crop and it still is today. In fact, the coffee business employs about 25 percent of the Ethiopian people. Ethiopian coffee is known throughout the world for its fine taste and delicious aroma. It is no wonder that it is the Ethiopian people’s favorite drink. According to an article on Ambassa, the Web site of an Ethiopian coffee exporter, “Coffee is central to the lives of all Ethiopians. In the countryside, where some people live a day’s walk from the main road, coffee is often the only beverage of choice…. In the cities, as well as the countryside, coffee is drunk with friends, family, on special occasions, or simply out of choice. Coffee is everywhere!”12

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The Coffee Ceremony Coffee is more than a beverage here. It is part of a social ritual that many Ethiopians participate in at least once, and sometimes three times, a day. When time permits, friends and neighbors gather in the morning, at noon, and in the evening to share news and to participate in what is known as the coffee ceremony. The ceremony begins with the roasting of coffee beans. Traditionally, this is done in a flat pan with a long handle. The hostess holds the pan over a tiny charcoal stove and shakes the pan. The beans pop and darken as they roast, releasing a delightful aroma. When the beans are fully roasted, the hostess carries them around the room waving her hand over them. This ensures that the coffee’s rich perfume fills every nook and cranny. Next, the The coffee ceremony is an hostess grinds the beans, Ethiopian social ritual that using a mortar and pestle. begins with the roasting of the coffee beans… The crushed beans are put

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…and ends with the drinking of three cups of coffee, which are poured from a jebena.

into a tall black clay pot called a jebena (ja-be-na). Water is added and the coffee is boiled. The hostess serves the coffee, which is dark and strong, in little cups similar to espresso cups. Rue, a bitter herb, butter, salt, or honey may be added to the coffee in much the same way that North Americans add sugar. Sugar, which did not arrive in Ethiopia until 1935, has only recently become popular. Traditionally, Ethiopians drink three cups of coffee during the ceremony. The first is the strongest. The second and third cups are progressively weaker. This is because the original coffee grounds are reused to make the succeeding cups. The last cup is believed to contain the soul of the coffee, so drinking it is considered good luck. “Ethiopians take the ceremony very seriously,” explains Helen Bergen. “And it takes a long time. But the coffee was worth waiting for. It was the best coffee I ever tasted.”13 Coffee and Snacks (c) 2011 Kidhaven Press. All Rights Reserved.

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Spicy, Salty, or Crispy Unlike in the West, where pastries are often served with coffee, in Ethiopia salty-spicy snacks accompany coffee. In fact, Ethiopians rarely eat sugary treats. Popcorn and kolo (koh-loh), a type of cracker, are among the most popular snacks here. Ethiopian popcorn is similar to that eaten in North America. However, since most Ethiopians do not own a microwave oven, Ethiopians make their popcorn the old-fashioned way, by cooking it in a long-handled pan

Spiced Popcorn This is a spicy snack that is easy to make by using microwave popcorn. You can add raisins to the spiced popcorn if you like.

Ingredients 2 bags, 3 ounces each, plain microwave popcorn 2 tablespoons butter ½ teaspoon each of cayenne pepper, paprika, and salt ¼ teaspoon each of cumin and garlic powder

Instructions 1. Prepare the popcorn following the package directions. 2. Put the butter in a microwave-safe bowl. Melt the butter in the microwave. 3. Add the spices to the melted butter and stir. If the popcorn is salted, do not add salt. 4. Put the popcorn in a large bowl. Pour the spiced butter over the popcorn. Serves 4.

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Ethiopians prefer salty or spicy snacks, such as popcorn, to sweet ones. Coffee and Snacks (c) 2011 Kidhaven Press. All Rights Reserved.

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Outside Influences The cooking of most African nations has been strongly influenced by the European countries that colonized them. Ethiopia is the only nation in Africa that was never colonized. Its mountains and deserts made colonization difficult. The Italians, however, did have some impact. Italy invaded and occupied Ethiopia from 1935–1941. Although Ethiopian cooks did not adopt Italian cooking practices, many Italians remained in Ethiopia after the occupation ended. They opened a number of Italian restaurants in Addis Ababa, making pizza a popular Ethiopian snack.

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over a charcoal fire. This is not hard to do. First, niter kebbeh is heated in the pan. When the spiced butter is hot, the popcorn is added and the pan is covered. The lid must fit securely so the kernels do not escape, but not so tightly that steam cannot. The cook shakes the pan as the popcorn pops. This keeps the kernels from burning and ensures that each kernel is covered with the spicy buttery taste of the niter kebbeh. When the popping stops, the popcorn is topped with salt. Sometimes raisins are added. The result is a multiflavored treat that tastes great with a cup of coffee.

The country of Ethiopia consists largely of mountains and desert.

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Sambussas Sambussas are another popular snack. They are savory pastries stuffed with a wide range of fillings. Boiled lentils, chickpeas, potatoes, vegetables, and ground beef are all popular fillings. Once the dough is filled, it is folded and fried until it is golden.

Sambussas are fried pastries filled with anything from lentils to meat.

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Foods of Ethiopia (c) 2011 Kidhaven Press. All Rights Reserved.

Kolo is another coffee-time favorite. These crisp spiced crackers look a lot like peanuts. Kolo is made of wheat dough spiced with berbere. The dough is formed into long narrow rolls, then cut into peanut-size pieces. Traditionally, the dough is cooked on a griddle until it is crunchy, but it can be baked or fried. Besides accompanying coffee, kolo is a popular between-meal snack. Young boys sell the treats, wrapped in paper cones, on street corners and at train and bus stations. Travelers often take kolo on long trips. When stored in an airtight container, the little crackers will not spoil or lose their crispness, and they are easy to carry. Ethiopians love their crunchy flavor. Wube, an Ethiopian, warns: “Once you start eating them, you can’t stop.”14

Dried Meat Qwanta (ku-wan-ta), dried spicy meat similar to beef jerky, is another popular snack. Qwanta is usually made from beef, but it can also be made from goat or lamb. The meat is rubbed with salt, berbere, and fragrant spices such as fenugreek and cardamom. Then it is cut into long thin strips and hung to dry on wires strung in the sun. This takes one to three days. Ethiopians have been drying meat in this manner for thousands of years. It is the oldest method of preserving meat known to man. Once all the moisture has been removed from the meat, it is ready to eat. Or, it may be smoked over a wood fire, then fried in niter kebbeh before it is Coffee and Snacks (c) 2011 Kidhaven Press. All Rights Reserved.

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eaten. Either way, the end result is crisp and crunchy with a zesty flavor that Ethiopians find hard to resist. Food critic Robert Sietsema says qwanta tastes “much chewier and tastier than fresh beef.”15 That may be why, in addition to snacking on it, Ethiopians use qwanta in fitfit. Sometimes they grind qwanta into a powder and mix it in with shiro to make a creamy nonvegetarian stew. Mesfin explains: “Qwanta is mainly a snack food … It is very versatile and can be consumed as it is, fried, cooked in sauce, or ground into a powder and stewed.”16 Indeed, crispy snacks such as qwanta, kolo, and spiced popcorn are irresistible. It is easy to understand why these snacks, accompanied by freshly brewed local coffee, bring Ethiopians together.

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Chapter

4 Special Occasions E

thiopian hospitality is legendary, and guests are always welcome. “At home, hospitality was our way of life!” recalls Berhane Kitflom, an Ethiopian man who now lives in Texas. “I can remember as a small boy that my grandfather always brought a least one guest home to share our meals with us. Sometimes, when no one came, he sent someone out into the road to look for a complete stranger to do the honors. Needless to say, few in our province remained strangers for long!”17 Such occasions as weddings, holidays, and birthdays give Ethiopians a special chance to extend their hospitality. In fact, guests are not only warmly welcomed; they are hand fed their first bite of food.

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At their wedding, the newly married couple practice gursha.

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This practice, known as gursha (gur-sha), begins when the guests are seated. That’s when the hostess goes around the table. She breaks off a tiny piece of injera, wraps it around a choice bit of stew and places it directly into the mouth of each guest. This tells the guests that they are welcomed and appreciated. “The custom,” explains an article on Ethiopian Restaurant, a Web site dedicated to Ethiopian food, “ is no different from a hug between friends, no less bond affirming than a mother feeding a child by hand.”18

Doro Wat If the occasion is a special one, a delicious chicken stew called doro wat (do-roh watt) is likely to be the gursha offering. “A festive meal without a richly flavored doro wet [wat] is practically a contradiction in terms,”19 explains Mesfin. Doro wat begins with chicken. Although packaged chicken can be purchased in supermarkets in Ethiopian cities, Ethiopian cooks who live in small villages usually buy a live chicken from an outdoor market. They slaughter the bird at home, pluck the feathers, then soak the chicken in water, lemon juice, and salt to remove bacteria. Finally, they cut the chicken into eight to twelve pieces. The thighs and legs, with their sweet dark meat, are considered the choicest. Doro wat is then prepared in the same way as other wats, except about five minutes before the stew is done, whole peeled hard-boiled eggs are added to the mix. The eggs quickly absorb the flavor of the sauce and Special Occasions (c) 2011 Kidhaven Press. All Rights Reserved.

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Doro Wat Doro wat is not hard to make, but it has many steps and takes time.

Ingredients 1 broiler chicken, 2–3 pounds, cut in 8 pieces with skin removed 2 cups onions, chopped ¼ cup butter 1 cup chicken broth 1 cup water juice of one lemon 2 tablespoons tomato paste 4–6 whole hard-boiled eggs, shells removed 1 teaspoon each of ginger, paprika, cayenne pepper, garlic, salt, and black pepper

Instructions 1. Make several cuts in each of the chicken pieces with a knife. Put the chicken in a bowl with the lemon juice, salt, and 1 cup of water. Put in the refrigerator. Let the chicken soak for 15–30 minutes. 2. Put the butter in a stew pot, add the onions, and cook them until they are browned. 3. Add the spices, tomato paste, and broth. 4. Dry the chicken parts and add them to the stew pot. Cover the pot and cook on low for 20 minutes. 5. Add the hard-boiled eggs. Spoon the sauce over the eggs. Cook covered on low until the chicken is done and the sauce has thickened, about 10–20 minutes. Serve over injera or other flat bread. Serves 4–6.

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As in many countries, Christmas and Easter in Ethiopia are special occasions that call for celebration and special meals.

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Nutritional Problems During the twentieth century, drought and political unrest led to serious food shortages in Ethiopia. One hundred thousand Ethiopians died because of food shortages in 1973. Up to one million died between 1983 and 1985. Things are better in Ethiopia today, but there are still problems. According to the World Bank, one half of the nation’s population is undernourished and 48 percent of all Ethiopian children under age five are underweight. Many groups throughout the world are helping Ethiopia.

spices and the red color of the berbere. The finished stew tastes of tender juicy chicken, stick-to-the-ribs boiled eggs, and a myriad of hot and sweet spices. “It is the first Ethiopian dish I ever had,” recalls chef Samuelsson, “and I immediately liked the tender meat, spicy eggs, and the flavorful sauce laced with berbere and ginger.”20 Doro wat is standard fare at almost every Ethiopian festivity, including Christmas. In fact, many Ethiopians give up meat for 43 days before Christmas for religious reasons. On Christmas day, when they can eat any meat dish they want, the most popular choice is doro wat. The stew is also an Easter mainstay. Traditionally, eggs represent rebirth, a concept closely connected with Easter. The egg-filled stew is not only delectable; it is also symbolic of the holiday.

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Festive Breads Although injera is the bread that Ethiopians eat everyday, different types of dabo (da-boh), baked yeast breads, are served on important occasions and holidays. There are many different kinds of dabo. They can be made with wheat, chickpeas, or barley flour. They can be dark or snow-white. Some are sweetened with honey, while others are filled with a spicy meat or chicken sauce. Defo dabo (de-foh da-boh), a large white bread spiced with fenugreek, cumin, and coriander and topped with black sesame seeds, is among the most popular. Special occasions would not be the same without this large round bread, which measures about 24 inches (60cm) in diameter. In fact, its size makes it perfect for sharing. An article on Ethiopian Millennium explains: “If there is one thing you are certain to find at every

An Interesting Practice Before eating, Ethiopians perform a handwashing ritual. Each diner holds out their right hand. The hostess pours water from a beautiful jug over them and then offers a towel. Only the right hand is washed because Ethiopians use only their right hands for eating. Using the left hand is considered rude.

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Honey Water Although coffee is the most popular beverage in Ethiopia, honey water is another popular snack drink. It is served cold and is refreshing on a hot day.

Ingredients 4 cups water 4 tablespoons honey

Instructions 1. Pour the honey into a pitcher or jar. Add the water and stir well. Make sure the honey is dissolved. 2. Cover the pitcher and refrigerate overnight. Shake well and add ice before serving. Serves 4.

Ethiopian household on every Ethiopian occasion, it has got to be defo dabo… Ethiopians have a tradition of sharing meals with neighbors and friends. At times of festivals and national holidays, defo dabbo comes to strengthen this tradition because it is baked in large quantity to serve up as many people as possible.”21 Before defo dabo is baked, the dough is wrapped in enset (en-set) leaves and placed in a clay pan. Enset is a bananalike plant that grows in most Ethiopian gardens. Ethiopians use starch from the plant to make pancakes, cereal, and dumplings. They use the leaves to cook and wrap food in. This is cheaper and better for the

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Honey and water are mixed to make a cool and refreshing drink. Special Occasions (c) 2011 Kidhaven Press. All Rights Reserved.

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Kitfo Kitfo can be served warmed or browned. This version browns the meat. If you prefer it to be blander, use less spice.

Ingredients 1 pound lean ground steak ½ onion, chopped 2 ounces butter ¼ teaspoon each of cayenne pepper, paprika, coriander, garlic, and cinnamon pinch of salt

Instructions 1. Melt the butter in a frying pan over medium heat. 2. Mix the salt and spices with the meat. 3. Brown the onions. Add the meat. Cook until the meat is browned. Stir constantly to keep the meat from sticking. Serves 4.

environment than plastic wrap. Plus, the leaves impart a fruity scent to the food they encase, and they help keep the bread moist and flaky. When the bread is done, the eldest member of the household cuts it, giving each guest a slice. At weddings, the fathers of the bride and groom share this honor. It is part of a special ceremony in which the two fathers give the bride a nickname that she will be called from then on. Once the name is chosen, the fathers cut out the center of the bread to form a ring. They hold the ring in front of the bride’s face like a picture frame and

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announce her new name. Then, pieces of the bread are given to all the guests who say the bride’s new name as they eat the bread.

Barely Cooked Kitfo (kit-foh) is another celebratory food that is often served at weddings. It features freshly minced beef combined with niter kibbeh, cardamom, ginger, black pepper, salt, and mitmita (mit-mit-a), a super-hot spice blend. Traditionally, the meat, which is eaten almost raw, is bathed in niter kibbeh and heated just long enough to warm it. It is quite similar to a raw meat dish popular in Europe called steak tartare. According to a legend, Ethiopian warriors who wanted to avoid cooking meat over a large fire, which would attract the enemies, created kitfo. Many modern cooks brown the meat before serving it. This lessens the risk of food poisoning since cooking meat until it is no longer red destroys harmful bacteria. Whether browned or almost raw, kitfo is made with the leanest, most-tender meat available. This is usually steak. The meat is hand-minced until it is finer than ground meat, then smothered with niter kebbeh flavored with lemon verbena. It is a spice that tastes and smells like lemons. The meat tastes extremely rich and buttery with a red-hot flavor and a citrusy aroma. It is usually served with spiced collard greens and cooling ayib. A saucer full of mitmita accompanies the meat. Brave Ethiopians sprinkle it on the already fiery meat to add mouth-scorching flavor. Food writer Special Occasions (c) 2011 Kidhaven Press. All Rights Reserved.

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Jason Sheehan describes his first taste of kitfo: “It was delicious, a pure kick of blood and protein topped with spiced Ethiopian butter and laced with the wicked heat of a smoky-hot chile… I never had anything like it before, nothing even close. But I know that I loved it, that it was one of those flavors that hits you in the back of the head like a lightning bolt.”22 Indeed, Ethiopian festive foods are filled with exceptional flavors. Sharing these foods with guests is a way of life here. Hostesses even go as far as feeding their guests their first bite of food just to make them feel welcome. It is no wonder that the warm atmosphere and the delectable foods make all occasions memorable and fun.

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Metric Conversions Mass (weight) 1 ounce (oz.) 8 ounces 1 pound (lb.) or 16 ounces 2.2 pounds

= 28.0 grams (g) = 227.0 grams = 0.45 kilograms (kg) = 1.0 kilogram

Liquid Volume 1 teaspoon (tsp.) 1 tablespoon (tbsp.) 1 fluid ounce (oz.) 1 cup (c.) 1 pint (pt.) 1 quart (qt.) 1 gallon (gal.)

= 5.0 milliliters (ml) = 15.0 milliliters = 30.0 milliliters = 240 milliliters = 480 milliliters = 0.96 liters (l) = 3.84 liters

Pan Sizes 8- inch cake pan 9-inch cake pan 11 x 7-inch baking pan 13 x 9-inch baking pan 9 x 5-inch loaf pan 2-quart casserole

= 20 x 4-centimeter cake pan = 23 x 3.5-centimeter cake pan = 28 x 18-centimeter baking pan = 32.5 x 23-centimeter baking pan = 23 x 13-centimeter loaf pan = 2-liter casserole

Temperature Length 1/4 inch (in.) 1/2 inch 1 inch

= 0.6 centimeters (cm) = 1.25 centimeters = 2.5 centimeters

212º F 225º F 250º F 275º F 300º F 325º F 350º F 375º F 400º F

= 100º C (boiling point of water) = 110º C = 120º C = 135º C = 150º C = 160º C = 180º C = 190º C = 200º C

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Notes Chapter 1: The Basics of Ethiopian Cooking 1. Marcus Samuelsson, The Soul of a New Cuisine. Hoboken, N.J.: John Wiley & Sons, 2006. p. 145. 2. Amy Pataki, Ethiopian House, www.ethiopianhouse.com. 3. Zel and Reuben Allen, Vegetarians in Paradise, “Dining in Paradise,” www.vegparadise.com/dining4.html. 4. Iyassu Demissie, Iyassu, “Ethiopian Food,” www.geocities. com/ethiopianfood. 5. Helen Bergan, Climbing Kilimanjaro. Arlington, VA: BioGuide Press, 1999. p. 11. 6. Marcus Samuelsson, The Soul of a New Cuisine. p. 34.

Chapter 2: Favorite Foods 7. Daniel J. Mesfin, Exotic Ethiopian Cooking. Falls Church, VA: Ethiopian Cookbook Enterprises, 2006. p. xvi. 8. Linda Walton, Messob Ethiopian Restaurant, “Ethiopian History,” www.messob.com/3rd_street_villager_2.html. 9. Ethiopian Millennium.com, “Shiro,” www.ethiopianmillennium. com?/SHIRO.html. 10. Daniel J. Mesfin, Exotic Ethiopian Cooking. p. 189. 11. Marcus Samuelsson, The Soul of a New Cuisine. p. 52.

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Chapter 3: Coffee and Snacks 12. Ambassa Enterprises, “Coffee in Ethiopia,” www.telecom. net.et/~ambassa/page6.html. 13. Helen Bergen, personal interview with the author, Las Cruces, New Mexico, March 16, 2007. 14. Wube.net, “Recipes,” www.wube.net/Recipes9.html 15. Robert Sietsema, Village Voice, “Queen of Sheba,” May 10, 2001, www.shebanyc.com/VillageVoice1.html. 16. Daniel J. Mesfin, Exotic Ethiopian Cooking. p. 30.

Chapter 4: Special Occasions 17. Quoted in Queen of Sheba Restaurant, “Welcome Guests,” www.thequeenofsheba.com. 18. Ethiopian Restaurant.com, “Gursha,” www.ethiopianrestaurant.com/gursha.html. 19. Daniel J. Mesfin, Exotic Ethiopian Cooking. p. xix. 20. Marcus Samuelsson, The Soul of a New Cuisine. p. 245. 21. Ethiopian Millennium.com, “Habesha Bread (Defo Dabo),” www.ethiopianmillennium.com/DEFO_DABO.html. 22. Jason Sheehan, Westword, “Stranger in a Strange Land,” June 29, 2006, www.westword.com/2006-06-29/dining/strangerin-a-strange-land/2.

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Glossary alicha: Stew that does not contain berbere. ayib: (also spelled iab) Spiced cheese similar to cottage cheese. berbere: Hot spice blend made with red chiles. clarified butter: Butter in which all milk fat and liquids have been removed. dabo: Yeast bread. defo dabo: Yeast bread popular on special occasions. doro wat: Stew containing chicken and hardboiled eggs. enset: A plant similar to the banana plant. ferment: Become sour. fitfit: A stew containing injera. gursha: Practice in which guests are hand-fed their first bite of food. injera: Flat spongy bread. irgo: Ethiopian yogurt. jebena: Tall coffee pot with a rounded bottom. kitfo: Minced raw or lightly cooked meat.

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kolo: (also spelled qolo) Spiced crackers. mesab: Basket-like dining table. mitad: Large pan in which injera is made. mitmita: A very hot spice blend. mortar: A bowl used for grinding spices. niter kebbeh: (also spelled nit’ir qibe) Spiced clarified butter. pestle: A mallet-like tool used for grinding spices. qwanta: Dried meat similar to jerky. shiro: Spicy powder made of ground peas. teff: Grain used to make injera. wat: (also spelled wett/wet) Stew containing berbere.

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For Further Exploration Books Dan Elish, Eleanor Ayer, Daniel Benjamin, S. Gish, Ethiopia. New York: Benchmark Books, 2007. Discusses all aspects of Ethiopia, including history, geography, and culture. Yvonne Young Merrill, Hands-on Africa: Art Activities for all Ages. Salt Lake City: Kits Publishing, 2000. Talks about Africa with accompanying art activities, including a section on Ethiopia. Constance Nabwire, Bertha Vining Montgomery, Cooking the East African Way. Minneapolis: Lerner Publications, 2001. A children’s cookbook offering recipes from East Africa, including Ethiopia. Jeffrey Zuehike, Ethiopia in Pictures. Minneapolis: Lerner Publications, 2004. Introduces the reader to Ethiopia through pictures.

Web Sites Fact Monster, “Ethiopia,” (http://www.factmonster. com/ipka/A0107505.html). Information on Ethiopian history, geography, culture, economics, and daily life written for kids.

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Food in Every Country, “Food in Ethiopia,” (www. foodbycountry.com/Algeria-to-France/Ethiopia. html). Gives information about the geography, history, and food of Ethiopia with recipes. Rainbow Kids, “Let’s Learn about Ethiopia,” (www.rainbowkids.com/HTMLFiles.aspx?page=EthiopiaAct). A Web site just for kids that offers coloring activities about Ethiopia, including the Ethiopian flag. Tourism Ethiopia, (www.tourismethiopia.org). This Web site maintained by the Ethiopian government has lots of information, maps, and pictures of Ethiopia.

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Index Addis Ababa (capital), 24 Alicha, 22 Awaze, 13 Ayib, 28–29 Beans, 25 Beef, 18–19, 41–42 Berbere, 13–15 Bergan, Helen, 15, 35 Beverages coffee, 31–35 honey water, 50 Breads dabo, 49–50 injera, 6–9, 11, 22 Butter clarified, 15–16 spiced, 4, 15–17 Cheese, 28–29 Chicken, 45 Chickpeas, 27 Children, 24, 48 Chile peppers, 13 Christmas, 47, 48 Clarified butter, 15–16 Coffee, 31–33 Coffee ceremony, 34–35 Collard greens, 25, 26 Communal eating, 9, 11–12 Crackers, 41 Dabo, 49–50

Defo dabo, 49–53 Doro wat, 45–48 Dried meat, 41–42 Easter, 47, 48 Eggplants, 25 Eggs, 48 Eggs firfir, 16 Enset leaves, 50 Eritrea, 4 Ethiopia, 4 European influences, 38 Fast days, 22, 47 Fermentation, 8 Festive foods dabo, 49–50 doro wat, 45–48 kitfo, 52–54 Fitfit, 22, 42 Flatbread (injera), 6–9, 11, 22 Food regions, 5 Food shortages, 48 Girls, 24 Guests, 43–45, 53 Gursha, 45 Handwashing ritual, 49 Holidays, 45, 48 Honey water recipe, 50 Hospitality, 43–45, 54

Houses, 24 Injera eating, 11 making, 8–9 as staple food, 6–8 in wat, 22 Irgo, 30 Italian influences, 38 Jebena, 35 Kale, 25 Kategna, 8 Kitflom, Berhane, 43 Kitfo, 52–54 Kolo, 36, 41 Left hand, 49 Lemon verbena, 53 Lentils, 25 Makeda, (queen of Sheba), 4 Malnutrition, 48 Meals, communal, 9, 11–12 Mesab, 9, 10 Mesfin, Daniel J. on doro wat, 45 on social value of cooking, 21 Mitad, 8 Mitmita, 13, 53 Mortar, 15

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National dish, 18–21 Niter kebbeh, 15–17 Nutritional problems, 48 Onions, 21 Pastries, 36, 40 Pataki, Amy, 9, 11 Peanuts, 25 Peppers, 13, 25 Pestle, 15 Pizza, 38 Plates, 11 Popcorn, 36, 39 Pork, 19 Potatoes, 25 Poverty, 24 Qwanta, 41–42 Recipes ayib, 29 collard greens, 26 doro wat, 46 eggs firfir, 16 honey water, 50 kategna, 8 kitfo, 53 spiced popcorn, 36 Red chile peppers, 13

Religious beliefs, 18–19, 22, 48 Rituals coffee ceremony, 34–35 handwashing, 49 Royal family, 4 Rue, 35 Rural villages, 24

Stews alicha, 22 doro wat, 45–46, 48 fitfit, 22 shiro, 22–23, 25, 27 vegetarian, 22, 25–27 wat, 18–21 Straw baskets, 10 Sugar, 35

Sama, 25 Sambussas, 40 Schools, 24 Sheehan, Jason, 53 Shiro, 22, 23, 25, 27 Sietsema, Robert, 42 Snacks, 36–37, 39–42 Social rituals. See Rituals Solomon (king), 4 Special occasions foods for, 45–53 hospitality during, 43–45, 54 Spice blends, 4, 12–15, 50 Spiced butter, 15–17 Spiced popcorn, 36, 39 Split peas, 27 Steak, 52–53

Tables, 10 Teff, 4, 6, 7 Urgo, 28 Utensils, 11 Vegetables, 25 Vegetarian dishes, 22, 25–27 Villages, 24 Walton, Linda, 22 Wat, 18–21 Weavers, 10 Weddings, 52–53 Women cooking by, 21 weavers, 10 Yams, 25 Yogurt, 28, 30

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Picture Credits Cover: © Jim Sugar/CORBIS AP Images, 6 (left), 44 © Adrian Arbib/CORBIS, 20 © Robin Avila, Austin, TX, 11, 19, 23, 28 Bruno Barbier/Robert Harding/Jupiter Images, 47 The Gale Group, 5 © Gavin Hellier/JAI/Corbis, 35 © Gavin Hellier/Robert Harding World Imagery/Corbis, 34 © 2007 Royalty Free/iStockphoto.com, 6 (right), 7, 14, 26, 30, 40 © Jacques Langevin/CORBIS SYGMA, 37 © Carl & Ann Purcell/CORBIS, 12 © Ricki Rosen/CORBIS SABA, 9 © 2007 Royalty Free/Shutterstock.com, 10, 24, 27, 32, 51 © Jim Sugar/CORBIS, 7 Tony Waltham/Robert Harding/Jupiter Images, 38–39

About the Author Barbara Sheen is the author of numerous works of fiction and nonfiction for young people, including more than a dozen books in the Taste of Culture series. She lives in New Mexico with her family. In her spare time, she likes to swim, walk, garden, and read. And, of course, she loves to cook!

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