Ethiopia is located in East Africa. Although it is a poor country, its people are content, peaceful, and courteous. Teff is a specialty food here. Ethiopia's famous "Injera" is made from teff flour.

It is made and has been protecting the stomach of local people for 3000 years. "Injera" is an indispensable traditional staple food for Ethiopians. It is like a round pancake, thicker than pancakes, and has a tough texture.

Strong, some people say it is like Italian pizza. Its taste is relatively sour. "Injera" is usually served on a plate with some meat, vegetables and sauce on it, and you pick up the "Injera" and wrap it with your right hand.

Eat meat dishes. The meat on "Injera" is usually mutton, because local mutton is the cheapest and chicken is the most expensive. The locals don't eat pork, and the rich people eat chicken. The sauce is called "wot" and is made with curry.

The tomato sauce mixed with powder and chili is sour and spicy. Ethiopians also have a hobby of eating raw beef. The local price of beef is between that of mutton and chicken. Raw beef is considered a big dish and is mainly used for cooking.

For banquets celebrating weddings, funerals, etc. or holidays, healthy and strong cows are slaughtered and skinned on the spot, and while the beef is still warm and alive, it is ground into minced meat and mixed with seasonings.

, eat it with "Injera". Raw beef must be absolutely fresh and hot. Once cooled, it cannot be eaten raw, and generally the tenderloin and other most tender parts of a cow can be eaten raw.

There is only one-fifth of the meat. There is also a more terrifying way of eating. The slaughtered cows are peeled and hung there. The diners pick out the parts they like, cut them off with a knife, and cut them into small pieces for dipping.

Just chew the seasoning. There is no staple food. The more bloody the part, the more popular it is. It is said that people who can eat it can eat more than 3 pounds of raw beef. The seasoning for eating raw beef is the favorite of many locals.

Knowing Brazilian coffee, some people even think that coffee is a specialty of England. In fact, Ethiopia is the birthplace of coffee. The real name of coffee is "Kaffa", which comes from a place called "Kafa" in Ethiopian. Local residents found that cattle and sheep ate one.

The red seeds became extremely exciting, and they began to drink them by soaking them in water to refresh themselves. Later, it evolved into today's coffee. In the hearts of Ethiopians, drinking coffee is like a Christian praying, with a fixed time.

There is a fixed place, as well as fixed utensils and rituals. Usually in the evening, once a week, a teenage girl at home prepares coffee for everyone. The place where the coffee ceremony is held must be cleaned and covered with specific grass.

, this grass can give off a fresh fragrance, and the locals believe that this grass is a good omen. Anyway, it is very comfortable to spread the grass, and it makes the whole ceremony more solemn and conspicuous.

, using handmade traditional pottery, just like a discerning person would never boil water in an aluminum kettle to make tea. First wash the coffee beans with clean water, and then roast them with a small wooden spatula. When the beans turn black, and

When a strong aroma is emitted, the beans should be scooped up and placed in front of everyone for everyone to "smell the aroma".

Then, she poured the beans into a stone mortar and pounded them with an iron rod nearly 1 meter long.

After everything is ground into powder, it is poured into a pottery pot with a long neck, round belly and big ears, filled with water, and heated.

When the aroma is overflowing, the girl will hold the pot ear and pour the brewed coffee into a porcelain or ceramic cup.

Because all the ingredients are pure natural, the coffee tastes rich and fragrant. The first cup is called "Abe", the second cup is called "Tona", and the third cup is called "Moka".

Three cups of it will refresh your stomach more than anything else, enough to keep you up for two days without sleeping.

"Wate" and "Fit Fite" are Ethiopian specialty dishes. The main raw materials of both dishes are beef, mutton or chicken, but there are slight differences in the main seasonings. "Wate" mainly adds curry powder and

Chili, etc., "Fit Fite" mainly adds cream, chili pepper and other spices, and the cooking method is stew.

Ethiopian wine, beer and brandy are great and not expensive.

Imported wines are always available.

The main drink of locals is Talla, a wine made from barley and oats.