ICAR Research Data Repository for Knowledge Management
A condiment that calls
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View Archive Info| Field | Value | |
| Title |
A condiment that calls
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| Creator |
Technical Centre for Agricultural and Rural Cooperation
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| Description |
Ahmed Idris Hassen, from the Department of Biology at Alemaya University in Ethiopia, reminds us that 'in many African countries, most staple foods and condiments are the results of microbial fermentations, and Ethiopia is no exception. In the southern part of the country, datta is much loved. It is an attractive green gruel made of a mixture of freshly prepared vegetables. Mix 200 g green pepper, 50 g peeled and washed ginger, 50 g peeled and washed garlic, and at least 25g rue leaf (Ruta chalepensis). Grind it in a manual stone mill, adding water to make a paste. Place it in a screw-cap bottle and set aside for fermentation. Within a few hours, its aroma will call even a passer-by from a distance. Mix a small amount of butter with the datta and serve it with bread, raw meat or injera, the traditional Ethiopian pancake.'
Ahmed Idris Hassen, from the Department of Biology at Alemaya University in Ethiopia, reminds us that 'in many African countries, most staple foods and condiments are the results of microbial fermentations, and Ethiopia is no exception. In the... |
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| Date |
2001
2014-10-16T09:06:00Z 2014-10-16T09:06:00Z |
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| Type |
News Item
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| Identifier |
CTA. 2001. A condiment that calls. Spore 94. CTA, Wageningen, The Netherlands.
1011-0054 https://hdl.handle.net/10568/46276 https://hdl.handle.net/10568/99597 |
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| Language |
en
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| Relation |
Spore
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| Rights |
Open Access
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| Publisher |
Technical Centre for Agricultural and Rural Cooperation
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| Source |
Spore
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