The taking of coffee at an Ethiopian home is an unhurried, elaborate ritual.
Every woman, and many men, is practiced at roasting coffee. On special occasions, rushes are spread about the floor and decorated with flowers. The washed green beans are roasted dry in a pan over a hot brazier. When the beans crackle, the smoke is wafted toward the guests to whet their senses, and incense is burned to mingle with the smoke. When ready, the roasted beans are taken away and pounded in a mortar.
Meanwhile, water is put to boil in a clay coffee pot (jebena) and the coffee is brewed in the same pot. It is then carefully poured into twelve small cups, representing the apostles. Sugar, and occasionally salt, are added to taste. Visitors should try to accept three pourings: the first is known as abol in Amharic, the second huletegna, and the third is the blessing, known as bereka. Roasted peanuts or barley (kollo) are handed around to accompany the coffee.
Discover the Ethiopian peoples. Take an interest in Ethiopia’s culture and history, and you will be warmly welcomed by your hosts. Find out more here: https://www.culturesmartbooks.co.uk/africa/ethiopia.php
- ISBN: 9781787022645
- Format: Paperback
- Page count: 200
- Dimensions: 170 x 110 x 15mm
- Published at: £9.99 / $12.99 / CAN $17.99