Another big hobby of Ethiopians is eating raw beef. The local price of beef is between mutton and chicken, and raw beef is a big dish, which is mainly used to celebrate weddings and funerals or banquets on holidays.

When eating, slaughter and peel the healthy and strong cattle on the spot, grind them into minced meat while the beef is still warm and warm, mix them with seasonings, and eat them as Ingrid. Raw beef must be absolutely fresh and still hot. Once it is cooled, it can't be eaten raw, and it is usually the tenderloin and other most tender parts. Only one fifth of the meat a cow can eat raw.

There is another way to eat it, which is horrible. The slaughtered cattle are peeled and hung there, and the diners go up and choose their own parts and see the satisfactory parts. Just cut it off with a knife, cut it into small pieces and dip it in seasoning and chew it directly. There is no staple food. The more bloody the part, the more popular it is. It is said that people who can eat can eliminate 3 kilograms of raw beef in one meal. If the former way of eating can be called "literary eating", the latter way of eating is simply "martial eating", which is actually quite contradictory in the heart, but it is still nothing but the hospitality of the local people. Crush the scalp and "enjoy" this bloody delicious food. The seasoning for eating raw beef is pepper powder; The local people's passion, in order to reduce the stimulation of blood, I added a lot of pepper and salt. The ingredients of pepper were very spicy, and my tongue was numb, but it won a burst of praise from the local people, and the result was to drink water in the end.

grand coffee drinking ceremony

I used to drink water all the time when I was eating Ingra. To neutralize the taste. Later, the local people recommended me local black coffee, and every time I finished "Ingira", I had a cup without milk or sugar. But it tastes very mellow. Let me greatly intoxicated by it.

Many people know Brazilian coffee, and some even think that coffee is a British specialty. I didn't know until I came to Ethiopia that it was actually the hometown of coffee. The real name of coffee "Kaffa" comes from a place called "Kafa" in Ethiopian. The local residents became extremely excited when they found that cattle and sheep had eaten a red seed, and then they began to soak it in water to refresh themselves. Later, it evolved into today's coffee.

Ethiopian coffee is mainly produced on the southern plateau at an altitude of 1,1 to 2,3 meters. Every year, white flowers form a beautiful ocean from March to April, and when the fruit matures from September to December, it can be processed and exported. The local coffee is very popular because of its sour taste like wine. In Ethiopia, coffee is planted in front of and behind houses. Besides drinking it, it will also be sold. Don't underestimate this distinctive industry. More than 9% of the country's coffee production comes from garden planting.

In the minds of Ethiopians, drinking coffee has a fixed time, just like Christians praying. Fixed places, as well as fixed utensils and ceremonies. Usually in the evening, once a week, teenage girls at home prepare coffee for everyone. The place where the coffee ceremony is held should be cleaned and covered with special grass, which can give off a fresh and fascinating fragrance in my opinion. The local people believe that this kind of grass is a good omen. In any case, the grass is really comfortable, and it makes the whole ceremony more solemn and conspicuous.

When girls prepare coffee, they use hand-made traditional pottery, just as a cultured person would never boil water in an aluminum pot to make tea. Wash the coffee beans with clear water first, and then bake them with a Xiao Mu shovel. When the beans turn black and give off a strong fragrance, shovel them up and send them to everyone for "smell". Then, she poured the beans into the stone mortar and pounded them with an iron bar nearly 1 meter long. After all of them are ground into powder, they are poured into an earthenware pot with a long neck, a round belly and big ears, filled with water and ignited. When the aroma is overflowing, the girl will hold the pot ear and pour the brewed coffee into a porcelain cup or a pottery cup. Because all the materials are pure natural, the coffee tastes rich and fragrant. The first cup is called "Abe", the second cup is called "Tona" and the third cup is called "Moka". Three cups will refresh you more than anything, and you can stay up for two days.

Unfortunately, Ethiopia's coffee packaging and publicity can't keep up with its quality, so it is not well-known abroad. In recent years, the Ethiopian government began to pay attention to the sales and protection of domestic coffee, and Jing defeated Starbucks in trademark registration. Therefore, I think coffee, like this country, is full of hope because of people's love and confidence, although it has been buried in obscurity.