Ethiopia

1. Ethiopia The cradle of human beings The Birth Place of Coffee

2. Diet in Ethiopia • Religion dictates nutritional habits: • Ethiopian Orthodox do not eat meat, eggs or dairy products (any animal product with the exception of fish) on Wednesdays & Fridays. • A number of religious “fasts” ; the longest of which is the Easter fast or “KudadeTsom” which lasts about 55 days. Lentils, peas, field peas, chick peas, and peanuts-are used in making the Wat (traditional stew). • For most Ethiopians, who are either Orthodox Christian or Muslim, eating pork is forbidden. • The hand washing ceremony before and after meals is a religious ritual

3. Ethiopian Diet • Ethiopian culture and, thus, food customs have been influenced very little by other countries. • Ethiopian cooking is very spicy. In addition to flavoring the food, the spices also help to preserve meat in a country where refrigeration is rare.

4. The Typical Cuisine • Ethiopian cuisine is mostly made up of breads, stews (known as Wot), grains, and spices. • Berbere(pronounced bare-BARE-ee) is the name of the special spicy paste that Ethiopians use to preserve and flavor foods. According to Ethiopian culture, the woman with the best berbere has the best chance to win a good husband. • Berbere consists of white pepper, black pepper, chili pepper and salt to make a basic ingredient in many Ethiopian dishes

5. Dessert time! • Ethiopians rarely use sugar in their cooking, honey is occasionally used as a sweetener. An Ethiopian treat is injerawrapped around a slab of fresh honeycomb with young honeybee grubs still inside.

6. Food Culture • When you have dinner in an Ethiopian home or restaurant, you eat the tablecloth. Ethiopian food is eaten with the hands, using pieces of a type of flat bread called injera. • People share food from a common plate. It signifies the bonds of loyalty and friendship. • The traditional way of eating is with fingers. • "Injera" is placed on the plate with variety of dishes decoratively arranged around it. A small portion of “injera" is torn off and wrapped around a mouthful of the selected dish. • When the food and the injera "tablecloth" are completely consumed, dinner is over. • Injera is a major food staple, and provides approximately two-thirds of the diet in Ethiopia.”

7. Ethiopian Injera: Ingredients 1/4 cup teff flour 3/4 cup all-purpose flour 1 cup water a pinch of salt peanut or vegetable oil

8. Injera Background • National dish of Ethiopia • Yeast-risen flatbread with unique, slightly-spongy texture • Traditionally made with teff flour, which is often expensive and has limited production - Substitutions: wheat, barley, corn, rice • Used as eating utensil, plate, and food

9. Injera: Nutrition Facts • Serving size: 1 injera (12” diameter) • 166 calories • 1.6 grams fat • .32 grams saturated fat • 37.4 grams total carbohydrates • 1.4 grams dietary fiber • .7 grams sugar • 6.3 grams protein

10. ½ onion, diced 3 garlic cloves, minced 1 teaspoon fresh ginger ½ small yams, diced ¼ red sweet bell pepper, diced 1 teaspoon olive oil 2 tablespoons lentils (split red) 1-2 teaspoons tomato paste 1 cup water 2/3 teaspoon paprika ½ teaspoon ground coriander ¼ teaspoon ground allspice ¼ teaspoon ground cinnamon ¼ teaspoon ground fenugreek ¼ teaspoon ground ginger, salt, soy sauce, or black pepper Lentils with Yams: Ingredients

11. Lentils with Yams: Nutrition Facts • Serving size: 1 (116 grams) • 245 calories • 5.5 grams fat • .8 grams saturated fat • 42.2 grams total carbohydrates • 12.7 grams dietary fiber • 7.7 grams sugar • 9.5 grams protein

12. Nutritional Data

13. Sustainability of Ethiopian Dishes We determined our measure of sustainability was the basic availability and locality of the ingredients used in the dishes. Ethiopia, being one of the major coffee producers of the world, is still a poverty stricken country despite the help it gets from charity organizations around the world. Their traditional dishes like wat and injera, rely on ingredients that they can grow or produce themselves.

14. Crops Produced in Ethiopia Depending on the region, major crops include coffee, cereals (teff, corn, wheat, etc.), pulses (lentils, chickpeas, etc.), oil seeds (fenugreek, sunflower, etc.), roots and tuber (potatoes, beets, yams, etc.), fruits and vegetables, fibers (cotton, flax, etc.), and sugarcane.

15. Sustainable or Not? The main food crops are produced by subsistence farmers meaning there isn’t much food going into the community. The people take and grow what they can to feed themselves. In Ethiopia these dishes are made sustainable because it’s the only option available to them. In America these dishes aren’t made sustainable because while the same ingredients are available to us, most of the crops travel from farms hundreds of miles away while the spices travel from other countries entirely. In Ethiopia both the spices and crops are grown by farmers who are able to sell their crop for other crops to make their dishes.

16. Nutritional Data

17. The “Dilemma”Local and Organic or Cheap and Easy? New Seasons Safeway Butter .90 (L) .25 Milk 1.19 (L) 1.12 Eggs .25 (L/O) .17 Cheese 5.99 (L) 2.99 Macaroni 2.05 (O) .99 Onion .89 (L/O) .68 Total11.27 6.20 Amt. per Person 1.41 .78

18. Sustainability of the American Dish: Baked Mac N’ Cheese Milk, Cheese, Butter and Eggs can be found at many Oregon farms. Tillamook- is a well known farm * Oregon farms are nationally recognized for their fine milk products!Pasta could be made with flour from an Oregon farm such as, Riddell Farm Inc. Onions can be bought from Wild Onion Farm in Oregon City. Mustard Powder can be bought from Mustard Seed Farms, its been being grown in eastern Oregon since 1960!Sea Salt can be boiled out of sea water where as black pepper, paprika, and bay leaf would have to be privately grown or store bought. (Though paprika may be found in southern Oregon)

19. How to measure- • Because almost ten percent of energy (fossil fuels) used in the United States is in Industrial farming, and a large part of that comes from food transportation and chemical distribution sustainability of the American meal was based on availability of product locally and organically.

20. To be or not to be . . . The option of making sustainable Mac N’ Cheese is available, just not practical.Leaving it up to the consumer to decide how sustainable he or she would like to make the dish. While all ingredients could be found locally and it’s not nearly as cheap on the pocket if you decide to travel to each farm, nor is it fun to wait several months for your pepper to grow . . .

21. Fat Breakdown

22. Nutritional Values

23. Prices • For 8 servings: • Ethiopian dish: $40.90 • American dish: $12.91

24. Conclusion • Ethiopian foods are much more sustainable than American foods, although there are opportunities to use locally-grown foods here • Almost all Ethiopian food comes from what they personally grow (like teff flour) and is grown using man-power • Ethiopian food is more nutritious and natural (less sodium, cholesterol, saturated fats) • Ethiopian food is much more vegetable-based rather than meat-based

25. Group Member Contributions Alicia: Nutritional facts for American dish, Shopped for lentil dish, Cooked mac and cheese, Group communication Wessam: Powerpoint preparation and directed plan for presentation Christine: Researched Ethiopian culture, Nutritional facts for Ethiopian dish and injera, Conclusion Amber: Shopped for mac and cheese, cooked lentil dish, Store comparisons for mac and cheese ingredients Anya: Introduction of Ethiopian food, Shopped at Ethiopian grocery store for injera and Ethiopian spice Khanh: Graphs of nutritional facts and comparisons of two cuisines Tida: Sustainability of Ethiopian dishes, Researched Ethiopian food productivity and availability