TRADITION

In Ethiopia, traditional meals are eaten from communal plates and the food is eaten with the hands. Ethiopians have a unique bread called Injera that is purely made of grain called Teff. That is what they use to scoop the sauce with. Occasionally you will find people feeding one another which is called “Gursha”. It is a gesture of respect and it is courteous to accept it.  Before, after, or while dining, coffee is being prepared in a ceremonial way. Women are the performers of these ceremonies and usually take them about one to two hours. Coffees are served in little cups filled to the brim, normally with sugar. Coffee is served 3 times. These three servings are called “Abol”, “Tona” and “Baraka”. The first serving “Abol” signifies pleasure. The second “Tona” provokes contemplation, and the third “Baraka” is a bestow of blessing. The first cup is usually strong and gets lighter on the second and third cup. On occasions, you will find a young boy or a man playing the Masinko (a single-stringed bowed lute) while circling around and singing to his audience as they enjoy their meals. Coffee as well as Teff (the source for the traditional bread Injera) originated in Ethiopia.