BLUE global relocation
Ethiopia
Behind door number 2 lies captivating Ethiopia, where ancient wonders whisper stories in the wind and the vibrant colors of culture paint the landscape!
BLUE global relocation
Ethiopia
Behind door number 2 lies captivating Ethiopia, where ancient wonders whisper stories in the wind and the vibrant colors of culture paint the landscape!
Ethiopia
You missed out!
Ethiopia celebrates Christmas, known as "Lidet" or "Ganna" in the Ethiopian Orthodox Church, on January 7th of the Gregorian calendar.
This date falls on the 29th of Tahsas in the Ethiopian calendar due to the difference between the Gregorian and Ethiopian calendars.
The liturgical celebration of Ethiopian Christmas begins on the evening of January 7th with a special midnight Mass in Ethiopian Orthodox churches. Worshipers gather in churches to celebrate the birth of Christ.
During the Ganna celebration, many people wear traditional festive attire. Men may wear "Shamma," a white cloth with colorful borders, while women wear "Netela," a shawl wrapped around the shoulder.
A traditional Ethiopian game, also called Ganna, is part of the Christmas festivities. It resembles the game of hockey and is played outdoors by communities.
After the midnight Mass, people enjoy festive meals featuring traditional Ethiopian dishes. Injera (a sourdough flatbread) and Doro Wat (chicken curry) are typical foods served on this day.
Similar to other cultures, gift-giving is also a part of Ethiopian Christmas. It is also a time when charity and sharing with the less fortunate are emphasized.
The Ganna celebration in Ethiopia combines church rituals, traditional games, and festive meals that reflect Ethiopia's rich cultural heritage.
Recipe Doro Wat
Doro Wat is a traditional Ethiopian dish and one of the most well-known in Ethiopian cuisine. It is a spicy stew, typically made with chicken. It is often served on festive occasions, such as weddings and holidays in Ethiopia, including Christmas (Gena or Genna) and Epiphany (Timket).
The dish is characterized by the use of spicy spices, especially Berbere, an Ethiopian spice blend that includes paprika, garlic, ginger, and various other spices.
Traditionally, it is slow-cooked until the chicken is tender and the sauce is rich and flavorful.
Doro Wat is often served with Injera, a sourdough flatbread that is widely consumed in Ethiopia. The dish can also be accompanied by cooked vegetables or eggs. In Ethiopia, Doro Wat holds significant cultural importance and is considered a symbol of hospitality and community.
Here's a recipe for Doro Wat, the traditional Ethiopian spicy chicken stew:
Ingredients:
For the Marinade:
• 1.5 to 2 pounds of chicken (legs, thighs, or a whole chicken, cut into pieces)
• Juice of 1 lemon
• Salt, to taste
For the Doro Wat Sauce:
• 2 large onions, finely chopped
• 3 cloves of garlic, minced
• 1-inch piece of fresh ginger, minced
• 1/4 cup vegetable oil
• 1/4 cup Berbere spice (Ethiopian spice blend)
• 1/4 cup water
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 1/4 cup red wine (optional)
• Salt and pepper, to taste
For Garnish:
• Hard-boiled eggs (2 to 4 eggs, peeled)
• Injera (Ethiopian sourdough flatbread)
Instructions:
1. Marinate the Chicken:
Rub the chicken pieces with lemon juice and salt. Let them sit for about 30 minutes.
2. Prepare the Sauce:
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the finely chopped onions and cook until they become soft and translucent.
Add minced garlic and ginger, and continue cooking for a few more minutes until fragrant.
Stir in the Berbere spice and water. Cook this spice mixture for about 5 minutes, stirring constantly.
3. Add the Chicken:
Add the marinated chicken pieces to the spice mixture and brown them on all sides.
4. Add the Remaining Ingredients:
Stir in the tomato paste and mix well.
Pour in the chicken broth and red wine (if using). Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 45 minutes to an hour, or until the chicken is tender and the sauce thickens. Stir occasionally.
5. Garnish and Serve:
Add the peeled hard-boiled eggs to the stew.
The flavors develop and deepen as the stew cooks. Adjust the level of spiciness to your preference by adding more or less Berbere spice. Enjoy your homemade Doro Wat with Injera for an authentic Ethiopian dining experience!
Ethiopia
You missed out!
Ethiopia celebrates Christmas, known as "Lidet" or "Ganna" in the Ethiopian Orthodox Church, on January 7th of the Gregorian calendar.
This date falls on the 29th of Tahsas in the Ethiopian calendar due to the difference between the Gregorian and Ethiopian calendars.
The liturgical celebration of Ethiopian Christmas begins on the evening of January 7th with a special midnight Mass in Ethiopian Orthodox churches. Worshipers gather in churches to celebrate the birth of Christ.
During the Ganna celebration, many people wear traditional festive attire. Men may wear "Shamma," a white cloth with colorful borders, while women wear "Netela," a shawl wrapped around the shoulder.
A traditional Ethiopian game, also called Ganna, is part of the Christmas festivities. It resembles the game of hockey and is played outdoors by communities.
After the midnight Mass, people enjoy festive meals featuring traditional Ethiopian dishes. Injera (a sourdough flatbread) and Doro Wat (chicken curry) are typical foods served on this day.
Similar to other cultures, gift-giving is also a part of Ethiopian Christmas. It is also a time when charity and sharing with the less fortunate are emphasized.
The Ganna celebration in Ethiopia combines church rituals, traditional games, and festive meals that reflect Ethiopia's rich cultural heritage.
Recipe Doro Wat
Doro Wat is a traditional Ethiopian dish and one of the most well-known in Ethiopian cuisine. It is a spicy stew, typically made with chicken. It is often served on festive occasions, such as weddings and holidays in Ethiopia, including Christmas (Gena or Genna) and Epiphany (Timket).
The dish is characterized by the use of spicy spices, especially Berbere, an Ethiopian spice blend that includes paprika, garlic, ginger, and various other spices.
Traditionally, it is slow-cooked until the chicken is tender and the sauce is rich and flavorful.
Doro Wat is often served with Injera, a sourdough flatbread that is widely consumed in Ethiopia. The dish can also be accompanied by cooked vegetables or eggs. In Ethiopia, Doro Wat holds significant cultural importance and is considered a symbol of hospitality and community.
Here's a recipe for Doro Wat, the traditional Ethiopian spicy chicken stew:
Ingredients:
For the Marinade:
• 1.5 to 2 pounds of chicken (legs, thighs, or a whole chicken, cut into pieces)
• Juice of 1 lemon
• Salt, to taste
For the Doro Wat Sauce:
• 2 large onions, finely chopped
• 3 cloves of garlic, minced
• 1-inch piece of fresh ginger, minced
• 1/4 cup vegetable oil
• 1/4 cup Berbere spice (Ethiopian spice blend)
• 1/4 cup water
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 1/4 cup red wine (optional)
• Salt and pepper, to taste
For Garnish:
• Hard-boiled eggs (2 to 4 eggs, peeled)
• Injera (Ethiopian sourdough flatbread)
Instructions:
1. Marinate the Chicken:
Rub the chicken pieces with lemon juice and salt. Let them sit for about 30 minutes.
2. Prepare the Sauce:
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the finely chopped onions and cook until they become soft and translucent.
Add minced garlic and ginger, and continue cooking for a few more minutes until fragrant.
Stir in the Berbere spice and water. Cook this spice mixture for about 5 minutes, stirring constantly.
3. Add the Chicken:
Add the marinated chicken pieces to the spice mixture and brown them on all sides.
4. Add the Remaining Ingredients:
Stir in the tomato paste and mix well.
Pour in the chicken broth and red wine (if using). Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 45 minutes to an hour, or until the chicken is tender and the sauce thickens. Stir occasionally.
5. Garnish and Serve:
Add the peeled hard-boiled eggs to the stew.
The flavors develop and deepen as the stew cooks. Adjust the level of spiciness to your preference by adding more or less Berbere spice. Enjoy your homemade Doro Wat with Injera for an authentic Ethiopian dining experience!
Dear Visitor,
We hope you've been enjoying our updates and content.
Are you following us on social media yet?
If not, we kindly invite you to do so to stay updated on
all the exciting topics and news we share.
Don't miss out on any of the latest updates by following us on social media!
Thank you and Happy Holidays!
Dear Visitor,
We hope you've been enjoying our updates and content.
Are you following us on social media yet?
If not, we kindly invite you to do so to stay updated on
all the exciting topics and news we share.
Don't miss out on any of the latest updates by following us on social media!
Thank you and Happy Holidays!