The examples breakfast food for large groups perspective in this article or section might have an extensive bias or disproportional coverage towards one or more specific regions. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Ethiopic characters. Due in part to the brief Italian occupation, pasta is popular and frequently available throughout Ethiopia, including rural areas.
Coffee is also a large part of Ethiopian culture and cuisine. Ethiopian Orthodox Christians, Ethiopian Jews and Ethiopian Muslims avoid eating pork or shellfish, for religious reasons. In their adherence to strict fasting, Ethiopian cooks have developed a rich array of cooking oil sources—besides sesame and safflower—for use as a substitute for animal fats which are forbidden during fasting periods. Doro wat, consisting of stewed chicken and boiled eggs, is one of the most popular dishes for breaking religious fasts in Ethiopia. Wat begins with a large amount of chopped red onion, which is simmered or sauteed in a pot. Tibs is served in a variety of manners, and can range from hot to mild or contain little to no vegetables. There are many variations of the delicacy, depending on type, size or shape of the cuts of meat used.
Beef, mutton, and goat are the most common meats used in the preparation of tibs. It is incredibly simple, inexpensive, and nutritious. It is made from cracked wheat, Ethiopian oats, barley or a mixture of those. It can be boiled in either milk or water with a little salt. The flavor of kinche comes from the nit’ir qibe, which is a spiced butter.