Jebena

For my 20 time project I made Ethiopian food. The reason I chose this is because I have a four year old sister, Piper, who my family adopted from Ethiopia last year, and I wanted to learn more about what it was like there, and also to kind of bring it back for her. Throughout this project, I was hoping to learn more about what it is like there, what they do and how they do it. For my project, I researched a traditional coffee ceremony, I looked up recipes, ingredients, common foods, and special occasion foods. The rest I got from my parents, because they went to get her, and told me what it is was like, and showed me pictures of the things they did. Well, part of my research was that I went to an Ethiopian restaurant and an Ethiopian grocery store and talked to the owner about how to make the food, and what I would need to make the food. Then, after seeing what the food was like I started my research, and I found what I was going to make, the recipes for them, and ingredients. Around every other week I made something. For example, one week I roasted green coffee beans, ground them and made Ethiopian coffee. Another time I made injera and shiro. Throughout the project I feel like I stayed on track for the most part because I stuck to the plan most of the time and got the things done when I needed to (unlike this paper). One of the problems I ran into was making the injera, a spongy tortilla like thing, which was a big problem because they serve that with everything so I…

several hours. The elaborate coffee ceremony is Ethiopian’s traditional form of hospitality. The ceremony is typically conducted by a young woman in the traditional Ethiopian white dress with colored woven borders. The lengthy Ethiopian coffee ceremony involves processing the raw, unwashed coffee beans into finished cups of coffee. It begins with the preparation of the room for the ritual. In the middle of roasting the coffee beans, the servers will bring the pan around family and friends to…