PLANET  ETHIOPIA

Ethiopian Food - Asa Tibs Recipe (how to cook great Nile Perch)

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http://www.howtocookgreatethiopian.com You can press pause at any time during the video should you wish.This and many Ethiopian recipes can found on youtube and on our website.HTCG How to cook great Ethiopian food is an online resource website that covers recipes, step by step directions, slide show videos, online shopping for Ethiopian products, dictionary, culture related products, news and blogs. It is a one stop shop for all things related to Ethiopian food, culture, people and news. http://www.howtocookgreatethiopian.com Our main focus is Ethiopia. Our aim to deliver contemporary design with traditional recipes and easy to follow content. Follow us on Facebook - https://www.facebook.com/howtocookgreatethiop ian?ref=hl We have over 100 Ethio recipes on our channel and on the website we have a huge gallery and lots of Ethiopian cooking tips as well as an online shop. http://www.howtocookgreatethiopian.com We have videos and recipes for azifa, kitfo, gomen, asa tibs, gored gored, injera, dirkosh, sega gomen, sega tibs,awaze, mitten shiro, teff, misir, kinche, genfo, bula, bunna, shorba, ayib, mitmita, berbere,dabo, fitfit, firfir and many many more. Please subscribe to our channel, follow us on Facebook and check out the website. http://www.howtocookgreatethiopian.com Araki is a distilled beverage. Ground gesho leaves and water are kept for three to four days and after that a kita made of teff or other cereals and germinated barley or wheat are added. The mixture is allowed to ferment for five to six days and then distilled. In the villages distillation is carried out with primitive equipment made of gourds and wood. The local beer tella can also be distilled to produce araqe. The araki can be redistilled and will then have a higher alcohol content. The average alcohol content of dagim araki is around 45%. The term dagim in Amharic refers to \'second time\' and indicates that it is distilled a second time. Araki is brewed in rural and semi-urban areas and is used more commonly by farmers and semi-urban dwellers than by people who live in the cities. In cities, those who drink araki are predominantly lower class people or those who have become dependent upon alcohol and cannot afford to buy industrially produced alcohol. Since the government has no control over production of locally brewed alcoholic drinks, it is difficult to estimate the amount of alcohol production and consumption in Ethiopia.

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