Annex 1.
Glossary of Local Terms
Local Terms English Translation
Absit (A)* Fermented paste mixed with water, boiled and added to the fermented batter just before baking Enjera.
Abachara (O) A bundle of branchy shrub used to remove straws which are too small to be removed with
Mansh. (see also Matoya (A))Afarssa (O) Small piece of stiff skin from a wild hog or the head of cattle with semicircular wooden handle used as a fan.
(see also Maragabiya (A))Aflangna (A) A very heavy cake, thicker near the edge than at the centre, baked from relatively unfermented dough.
(see also Chumbo (O) and Bekuo (T))Akembalo (A) Concave shaped cover for a Metad.
Akomada (A) A sack made from goatskin.
Alecha (A) Sausage which is tan (yellow) in colour and made of meat and /or pulse, potato etc.
Annababaro (A) Enjera made by doubling tow ordinary thin Enjera.
(see also Chabetta (O) and Hansa (T))Arake (A) Native alcohol
(see also katikalla (O))Atat (A) Maytenus ovatus.
Aule Taffi (O) A slender stick or a long curved stick used for flailing grain.
Awdemma (A) Threshing ground.
Baggi (O) Combretum paniculatum.
Barbarre (A) pepper; Capsicum frutesens or C. abyssinicum.
Bawuza (A)
A thick strong Tella made from ref tef. (see also Embushbush (A))Bedde (O) A small concave Metad.
Bedena Balla (O) This is a loaf of Enjera baked in leaf with a lot of spices.
(see also Dabbo (A) and Mugara (A))Bedena Galla A large loaf with sweet flavour made in leaves from a fermented thick batter with spices, such as onion, garlic, black cumin, false cardamom, etc are added.
Bekuo (T) A very heavy cake, thicker near the edge than at the centre, baked from relatively unfermented dough.
(see also Aflangna (A) and Chumbo (O))Belg (A) Ethiopian Autumn.
Berbera (A)
Milletia ferragenca.Bittile (O) A small flat bread like loaf baked in or on hot coal from unfermented batter, wrapped in leaves, used for between meal snacks for children.
(see also Daguwalo (T) and Eremmto (A))Bogeto (O) A piece of wood with flat end used for stirring when making porridge.
Bola Obid (O) Shallow hole used to mix cattle dung manure and water for smearing the threshing ground.
Buhaka (A) Earthenware, wooden, gourd, or metal container for batter Lit for making Enjera.
Chabetta (O) Enjera made by doubling tow ordinary thin
Enjera or Tayeta. (see also Annababaro (A) and Hansa (T) )Ched (A) Straw of tef.
Chelfa (A) Wooden or metal dipper used to scoop out Wot (big spoon).
Dabbi (O) An early maturing variety of red (brown) grained tef.
Dabbo (A) A large loaf with sweet flavour made in leaves from a fermented thick batter with spices, such as onion, garlic, black cumin, false cardamom, etc are added
.(see also Bedena Balla (O) and Mugara (A))Dabbo Kolo (A) Small hard bread balls made by roasting moistened tef or wheat flour.
(see also Hunkuro)Daguwalo (T) A small flat bread like loaf baked in or on hot coal from unfermented batter, wrapped in leaves, used for between meal snacks for children.
(see also Bittile(O) and Eremmto (A))Dawella (A) A measuring unit for grain; it is an imaginary container which will hold about 20 Kunnas or 6-7 Enkebs.
Debo (A) Cooperative party where the neighbours help each other.
Dest (A) Earthenware bowl in which Wot is prepared.
Elle Chabetta (O) Metad used for baking Tayeta.
Elle Chumbo (O)Metad used for baking Chumbo.
Embushbush (A) A thick strong Tella made from ref tef.
(see also Bawuza (A))Enjera (A) Ethiopian bread, which is circular, thin, porous and pancake-like with numerous eyes. The average thickness is about 5mm and the diameter is 35-50cm. It is sour tasting.
Enkeb (A) A measuring device which is a basket made from grass stocks and equivalent in volume to about 3-4 Kunnas.
Ensat (A) False banana, Ensete ventricosum.
Eremmto (A) A small flat bread like loaf baked in or on hot coal from unfermented batter, wrapped in leaves, used for between meal snacks for children.
(see also Bittile(O) and Eremmto (A))Ersho (A) A fermented thin, yellowish fluid saved from a previous fermentation that will help newly made batter to ferment faster (yeast).
Fachassa (O) A plot of land which can be cultivated with a team of oxen in one working day.
(see also Messa (O))Fersso (O) A native or local beer.
(see also T'ella (A))Fetfet (A) Enjera broken or chopped into small pieces and mixed with Wot.
Gabata (A) Container with a rather flat top with cupped edge and flat base made of wood, used to eat Enjera.
Galaba (A) Chaff
Ganfo (A) Porridge
Gerd (A) Low quality grain that contain dirt and chaff usually used for poultry and cattle feed.
Geri (O) Army worm,
Spodoptera exempta.(see also Tamch (A))Gommanzar (A) Rapeseed, Barassica sp.Gota (A) A smaller container than Gotera with 2-4 piece or sections fitted together made from mud reinforced with tef straw, sundried and placed in the house. (see also Gumbi (O) )
Gotera (A) A large granary usually circular or rectangular in shape made from wickerwork and cemented with mud reinforced with tef straw. It is placed inside or outside with conical or rectangular thatched roof.
Gugusi (O) A kind of Gota made in one piece. (see also Gusgusha (A))Gullecha (A) Three small pieces of stone at the fire place upon which Metad or pot is placed during cooking or baking.
Gulo (A) Castor bean, Ricinus communis.
Gumbi (O) A smaller container than Gotera with 2-4 piece or sections fitted together made from mud reinforced with tef straw, sundried and placed in the house. (see also Gota) )
Gusgusha (A) A kind of Gota made in one piece.
Hansa (T) Enjera made by doubling tow ordinary thin Enjera. (see also Annabaro(A) and Chabetta (O))
Hongochy (A & O) A flat breads, bigger than Enjera made of unfermented batter.
Hunkuro (O) Small hard bread balls made by roasting moistened tef or wheat flour.
(see also Dabbo Kolo (A))Kalawa (A) Maesa lanceolate.
katikalla (O) Native alcohol.
(see also Arake (A))Kayy Shenkurt (A) Onion, Allium cepa.
Kayy tef (A) Red or brown grained tef.
Kayy Wot (A) Red Wot.
Kemmer (A) A large stack or pile of untrashed tef or heap of grain after trashing.
Kitta (A) Sweet dry bread made from unfermented dough.
(see also Matino (O))Kodakomby (O) Mud made in a form of pot at the lower end of Wefcho to catch flour.
(see also Kuwat (A))Kubbayya (A) A standardized measuring unit usually used in the market place.
Kunna (A) A measuring device for grains made from wood or earthenware has a volume of 4-5 kg.
Kuwat (A) Mud made in a form of pot at the lower end of Wefcho to catch flour.
(see also Kodakomby (O))Lahada (A) Wooden shovel.
(see also Layda (A))Layda (A) Wooden shovel.
(see also Lahada (A))Lit (A) Batter or dough.
Luflufo (O) A loaf similar to Bedena Balla except that this one is very small, useed by travelers as a reserve food calledSenk.
(see also Bedena Galla (A) and Tibbennya (A))Manngna tef (A) First class white tef.
Mansh (A) A long wooden fork with three pointed prongs used in the course of threshing to separate straw from grin and for keeping the grain on the threshing floor.
Maragabiya (A) Small piece of stiff skin from a wild hog or the head of cattle with semicircular wooden handle used as a fan.
(see also Afarssa (O))Marka Buko (O) Porridge made from batter.
Masfiya (A) A small can or gourd used to get batter from Buhaka and pour it on the Metad.
(see also Mazoriya (A))Massa or Zar (A) A small piece of cultivated land of about 2 000-2 500 sq. m.
Matino (O) Sweet dry bread made from unfermented dough
Matoya (A) A bundle of branchy shrub used to remove straws which are too small to be removed with
Mansh. (see also Abachara (O))Matragiya (A) A small bundle of dried kale head used to sweep the grain with chaff to one side of Awdemma after the straw is removed.
Mawkariya (A) A round or oval stone used to roughen the Wefcho when it gets slippery and fails to grind well.
Mazoriya (A) A small can or gourd used to get batter from Buhaka and pour it on the
Metad .Medejja (A) Fireplace.
Megg (A) The top piece of stone grinder for grain that makes Wefcho, this piece is moved forward and backward by women to grind the grain.
Messa (O) A plot of land which can be cultivated with a team of oxen in one working day.
(see also Fachassa (O))Messob (A) A rather slender basket with somewhat flat top and cupped edge made from grass stems used as plate to eat Enjera.
Metad (A) A circular almost flat earthenware pan oven on which Enjera is baked (a griddle for baking Enjera).
Mugara (A) A large loaf with sweet flavour made in leaves from a fermented thick batter with spices, such as onion, garlic, black cumin, false cardamom, etc are added
.(see also Bedena Balla (O) and Dabbo(A))Muk (A) Soup like food made from batter of tef.
Mukacha (A) A mortar with a pestle.
Nach Azmud (A) White cumin.
Nach Shenkurt (A) Garlic.
Nado (A) Large bundle or sheaf of tef wheat, barley, etc.
Oromigna (O) A language of the Oromo people.
Sefed (A) It is a kind of basketry fan woven from grass stem. This is a multipurpose material used for cleaning, winnowing, and removing Enjera from the oven during baking.
Senk (A) A mixture of white and ref grained tef. Provision, food item carried by travelers, warriors, and traders to be consumed over relatively a longer time.
(see also Sergagna tef (A))Sergagna tef (A) A mixture of white and ref grained tef. Provision, food item carried by travelers, warriors, and traders to be consumed over relatively a longer time.
(see also Sergagna tef (A))Taf (T) Tef crop, Eragrostis tef (Zucc.) Trotter. Staple food crop of the Ethiopian people.
(see also Tef (A) and Tafi (O))Tafi (O) Tef crop, Eragrostis tef (Zucc.) Trotter. Staple food crop of the Ethiopian people.
(see also Tef (A) and Taf(T))Tamch (A) Army worm, Spodoptera exempta.
Tasa (A) A standardized measuring unit usually used in the market place.
Tef (A) Tef crop, Eragrostis tef (Zucc.) Trotter. Staple food crop of the Ethiopian people.
(see also Tafi (O) and Taf(T))Tef Tara (A) A special location in the market place where tef is sold.
Tekur Azmud (A) Black cumin.
T'ella (A) A native or local beer.
(see also Fersso (O))Tibbennya (A) A loaf similar to Bedena Balla except that this one is
Tigrigna (T) A language of the Tigray people.
Tuwe Marka (O) Pot for cooking porridge.
Wachett (A) A wooden or earthenware bowl.
Wefcho (A) Two hard pieces of stone, the bottom much larger than the top piece Megg used for grinding grain, spices, etc.
Wot (A) A kind of stew or soup made from meat, pulses or other vegetables, Enjera and Wot make up the Ethiopia national dish.
(A) Amharic language
(O) Oromigna language
(T) Tigregna language which are widely spoken languages in Ethiopia with out undermining the others
Annex 2a.
Operation Flow of baking Enjera
IngredientsTef flour (Brown or white) --- 32kg
Ersho ----- 480 g (Preserved from previous fermentation)
Water ------ 3 litre
Stir the whole content
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Add more 3 litres of water
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Stir the whole content until it is homogenized
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Cover the dough and leave it to ferment 2-3 days
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After 3 days pour away that settled on top of the doughTake half litre of doughí ¯
And a litre of water and boil Add 3 litre of cold water to the dough
(now called Absit)¯
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¯Mix Absit and the dough
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Stir well and allow 30 minutes to stand
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Put some dough in a can called Mazoria
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Pour the content on the Metad beginning from the outer edge to the centre in circular motion
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Cover the lid called Akembalo and wait for 3-6 minutes
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Take out Enjera and put it on the Messob with the help of Sefed
Appendix 2b.
Operation Flow of baking Hongochy or Chumbo
Mix tef flour mostly red (brown) tef and water so that thick and homogenized dough is formed
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Clean big Metad & rub it with oil with a piece of cloth
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Heat red hot a small Metad called Bedde
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Pour the thick batter on the centre of the big Metad
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Put the small Metad on top of the thick batter
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Cover both Metads with the lid called Akembalo
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Close all the surrounding edge with cloth, cattle dung or mud reinforced with tef straw
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Wait for 2-4 hours
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Take all the covers and take Hongochy or Chumbo out
Annex 2c.
Operation Flow of baking Annababaro or Chabetta or Hansa
First bake Enjera according to the procedure indicated on Annex 2a. And take it out
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Start to bake another Enjera, pour the dough called Lit on the Metad
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Put the first baked Enjera on top of the second Enjera face down while the second is already on the process of baking on the Metad
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Cover the lid and wait for 5-10 minutes.
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Take them together and put them on the Messob
Annex 2d.
Operation Flow of baking Kitta or Mitino
Mix tef flour and water to form thick unfermented dough
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Work on dough to form flat dough
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Put on the Metad
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Wait for about 30 minutes
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Turn the flat semi bread upside down
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Wait for about 20 minutes
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Take it out from the Metad and put it on the Messob
Annex 2e.
Operation Flow of baking Bedena Balla
Mix tef flour & water to form thick batter
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Cover the dough and leave it to ferment 2 to 3 days
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After 2 to 3 days, add spices (Chopped garlic, chopped onion, ground black &
white cumin, chopped ginger, false cardamom etc.) inside the dough
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Heat big Metad
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Put the first layer of leaves of false banana leaves called Ensat
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Pour thick dough layer
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Put the second layer of false banana leaves
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Pour thick dough layer
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Put the third layer of false banana leaves
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Cover the dough with leaves
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Put another big Metad face down
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Put fire on top of the second Metad and on the first Metad underneath
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Wait for about 1 to 2 hours depending on the thickness of the dough
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Take off the fire from the top Metad & remove the Metad
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Remove the loaf of bread called Bedena Balla, enjoy the aroma and test.
Annex 2f.
Operation Flow of baking Tibbennya
or Bedena Galla or Luflufo
Mix tef flour & water and leave it for one or one and half day to partially ferment
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Add spices (chopped garlic, chopped onion, ground black & white cumin,
chopped ginger, false cardamom etc.) in the dough & mix well
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Heat big Metad
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Put the first layer of false banana leaves on the Metad top surface
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Pour thick dough on the top of the leaves
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Put the second layer of false banana leaves and try to make tight.
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Wait for 1 to 2 hours depending on the heat intensity until it is partially baked
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Turn upside down the half-baked bread
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Wait until it is fully baked (about 1 hour depending on the heat intensity)
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Remove all leaves and enjoy the test and the aroma.
Annex 2g.
Operation Flow of baking porridge Ganfo
Option OneOption Two
Take thick fermented batter Boil water in a pot
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¯Pore inside pot Step by step add flour of tef with constant stirring
Boil (20 to 40 minutes)
Stir constantly
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¯Cool to normal temperature
Make very thick dough or batter
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¯Put on curved plates
Boil 20 to 40 minutes
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¯Put batter and spice at the centre
Put on curved platesof the porridge in which usually a hole is made to contain the spice and butter
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¯Feed with spoon made of different materials put batter & spices at the middle of the (animal horn, silver spoon, wooden spoon etc.) porridge in which usually hole is dug at the centre to contain them
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Feed with spoon made of different
materials
(animal horn, silver spoon, wooden spoon etc.)
Annex 2h.
Operation Flow of making soup called Muk
Take fermented batter
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Boil in pots (15 to 30 minutes)
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Add spices & butter
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Cool to normal temperature
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Feed with spoon.
Annex 2i.
Operation Flow of Dabbo Kolo
Take tef flour (white tef flour is preferred)
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Mix with warm water to form thick dough
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Take small amount if dough and rub is between
Palms to form slender dough of pencil size in diameter
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Cut in small size to about field pea size with scissors
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The grains them on put on warm, mixed
For 10 to 20 minutes
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Stir them out & cool them
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Feed them as tef bread grains