We selected the Ethiopian cuisine and a recipe for brown lentil stew.  This recipe was from Hirut Campbell’s cook book The Traditional Ethiopian Cuisine,  published in 2014 by Xlibris Corporation. We had heard by word of mouth that Ethiopians had excellent food, although, we did not know what a traditional Ethiopian meal looked like. We quickly learned that many of their cultural foods involve lentils as the main ingredient. Lentils are a common appearance in this ethnic cuisine because of the Ethiopian fasting and animal-free days. Lentils are the perfect vegetarian protein source for this culture’s animal-free and fasting days. Ethiopian foods include bright-coloured spices such as Berbere, giving many dishes a distinctive bright colour. Our recipe includes the spice turmeric which gives many other Ethiopian recipes their bright colour. Our stew may be eaten with the traditional injera flatbread. Injera is used like a spoon to scoop the food and it’s eaten with every Ethiopian meal. In this culture as they mostly eat with their hands and avoid eating with their left hand, the injera bread a true representation of this culture’s ethnic cuisine.

This exhibit was created by Sophie Hardcastle (3^rd year AHN), and Saffron Locas Hoeltken (3^rd year AHN.)