Ethiopia
Unique among African countries, the ancient Ethiopian monarchy maintained its freedom from colonial rule, one exception being the Italian occupation of 1936-41. In 1974 a military junta, the Derg, deposed Emperor Haile SELASSIE (who had ruled since 1930) and established a socialist state. Torn by bloody coups, uprisings, wide-scale drought, and massive refugee problems, the regime was finally toppled by a coalition of rebel forces, the Ethiopian People's Revolutionary Democratic Front (EPRDF), in 1991. A constitution was adopted in 1994 and Ethiopia's first multiparty elections were held in 1995. A two and a half year border war with Eritrea ended with a peace treaty on 12 December 2000.

Ethipia is slightly less than twice the size of Texas. It has a tropical monsoon climate with wide topographic-induced variations.

Recipes

Yemarina Yewotet Dabo - Bread
(Ethiopian spiced honey bread)

Ingredients:
1 pkg Yeast, active dry
1/4 c Water lukewarm
1 Egg
1/2 c Honey
1 T Coriander seed ground
1 t Cinnamon ground
1/2 t Cloves ground
1 t Salt
1 c Milk lukewarm
6 T Butter melted
4-5 c Flour, all purpose

Directions
Pour yeast into warm water and let set for about 10 minutes to activate the yeast and bloom. In a large bowl, beat egg, honey, spices and salt together till smooth.
Stir in milk and melted butter till smooth. Add flour , 1/2 cup at a time, mixing to form a soft, smooth dough. Do not add all of the flour if the dough gets too stiff. Add more flour if the dough is too sticky. Knead for about 10 minutes to form a smooth, elastic dough. Place in a large, lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size - anywhere from 1-3 hours. Preheat oven to 325°.
Punch down the dough and knead for about 1 minute. Form the dough into a round and place on an oiled baking sheet. Allow to rise again another 30-45 minutes. Place bread on baking sheet in the oven and bake 45 minutes to 1 hour till bread is lightly browned and sounds hollow when you tap on it.


Doro Wat - Main
(Ethiopian chicken stewed in red pepper paste)

Ingredients:
2 lbs Chicken, legs and thighs skinless
1 Lemon juice only
2 t Salt
2 Onions chopped
3 clvs Garlic crushed
1 T Gingerroot peeled, chopped
1/4 c Oil, butter or niter kibbeh
2 T Paprika
1/4 to 1/2 c Berbere paste
1/4 c Red wine
3/4 c Water or stock
Salt and pepper to taste
1/2 to 2 t Cayenne pepper
4 Eggs (opt.) hard boiled

Directions
In a bowl, mix the chicken, lemon juice and salt and let marinate for about 30 minutes. Puree the onions, garlic and ginger in a food processor or blender.
Heat the oil, butter or niter kibbeh in a large pot or Dutch oven. Add the paprika and stir in to colour the oil and cook the spice through, about 1 minute. Do not burn. Add berbere paste and stir to cook through 2-3 minutes. Add onion puree and sauté on medium heat until excess moisture evaporates and onion loses its raw aroma, about 5-10 minutes. Do not burn. Add wine, water or stock, chicken, salt and pepper and cayenne. Stir well and bring to a slow simmer. Cover and let simmer from 30-60 minutes. Add water as necessary to maintain sauce consistency. In last 10 minutes of cooking add whole hard boiled eggs. Adjust seasoning. Serve.