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Fiesta Catering (Ethiopia) 19:01, 16 April 2012 (UTC)ETHIOPIAN FOOD FROM HISTORICAL BACK GROUND First let me tell you some about my Ethiopia This ancient country, old even before the time of Christ, is called the land of thirteen months of sunshine, (the Ethiopian calendar having twelve months of thirty days and an extra month of five days called Pagume). The climate is balmy and pleasant with rain falling rarely except in the summer months.

Here, where the Queen of Sheba once ruled, primitive and modern cultures exist side by side. In the villages, families live in "tukels" made of stone with thatched roofs, and life goes on today much as it has for centuries. In Addis Ababa, there are new white buildings of reinforced concrete in the midst of bustling, energetic people. Women with exquisite facial bone structure wear shamas, a gauzelike white fabric covering them from head to foot. Men wear either Ethiopian robes or Western dress. The open-air market of Addis is the largest and most exciting in all of Africa. The market seems to stretch for miles. Everything is on display, from clothing and household wares to treadle sewing machines. And the food! Women sit cross-legged on the ground with tiny scales to measure spices for the Wat-the stews cooked in every home. Grains, called Tef, in huge bags are ready for the housewives who make Injera--the unleavened bread prepared today as it was a thousand years ago. The low stands are heaped with citrus fruits, bananas, grapes, pomegranates, figs, custard apples (a delectable tropical fruit), and vegetables of all kinds, including the wonderful red onion of this area and Gommen, a kale-like plant used in the Alechi: the stews of the fast days. The meats on sale are beef, lamb, and goat. You'll find a sort of rancid butter cut from a large block and sold in chunks wrapped in wax paper, along with lab, a soft cheese wrapped and kept cool in banana leaves. The Coptic Church, the dominant religious sect in Ethiopia since the fourth century, dictates many food customs. There are fast days when meat is prohibited and pulses-lentils, peas, field peas, chick peas, and peanuts-are used in making the Wat and Alechi. No one is permitted to eat pork. The hand washing ceremony before and after meals is a religious ritual. Even the manner in which meats are prepared is dictated. The hottest, most peppery food in all of Africa is found in Ethiopia. The foreigner, not accustomed to the hot spice Ber-beri or Awaze, specially prepared with red pepper and containing as many as fifteen spices, cannot take it. But if you cut down on the pepper, you will find the food to be as interesting and exciting as anything you have ever eaten.

KIND OF MENU APPETIZERS SAMBUSSA Thin dough shells stuffed with lentils, onion, hot green & herbs. This meatless dish is lightly deep fried in vegetable oil to a golden perfection HOUSE SALAD Crisp green salad topped with green pepper tomato, onion in an authentic house dressing FIESTA SPECIALITIES All Entrees are served with Injera, the unleavened bread prepared today as it was a thousand years ago in Fiestas house salad YEDORO KITFO Boneless, skinless ground chicken, seasoned with purified & herbed butter sauce & hot-spiced chili powder (mitmita). Served cooked KIKIL KITFO Cooked Ethiopian steak tartar, from selected lean round steak, seasoned with purified & herbed butter sauce & hot-spiced chili powder (mitmita). Served with home made cheese KEYET KITFO Beef Kitfo (cooked, raw or rare) mixed with Gomen Kitfo and home made cheese SPECIAL KITFO Beef Kitfo (cooked, raw or rare) mixed with home made cheese GODEN TIBS Giblets sauteed in butter seasoned with onion, black pepper, green peppers & rosemary (Served Saturdays & Sundays) TIBS FIRFIR - YEBERE Chunks of lean beef sauteed with onions, tomato, green pepper and purified butter tossed in berbere sauce with Injera along with our exotic spices TIBS FIRFIR - YEBEG Chunks of lean lamb sauteed with onions, tomato, and green pepper and purified butter tossed in berbere sauce with Injera along with our exotic spices YEBEG KIKIL KENEMEREQU Pieces of lamb with bones cooked in mild green pepper and turmeric sauce, seasoned with onions, garlic herbs and spices VEGETARIAN GOMEN KITFO Chopped collard greens made for perfection with herb butter served with Fiestas home made special cheese (IYeb) YEMISIR WOT Pureed split red lentil are simmered in Fiestas own spicy, hot berbere sauce KIK ALITCHA Split yellow piece made with onion, garlic, ginger, and turmeric. Mild ATAKILT WOT A delicious vegetable: Boiled chopped cabbage, sliced carrots, and potato chunks, simmered with onions, garlic, ginger, and vegetable oil GOMEN WOT Chopped collard greens simmered in a mild sauce of oil, onion and herbs SHURO WOT Roasted and powdered chick peas (Shuro) are simmered in our unique, hot and spicy berbere sauce with vegetable oil YE-TIMATIM FITFIT Pieces of Injera tossed in blended fresh tomato, onions, green pepper mixed with Fiestas own home made dressing FOULE Cooked beans mixed with fresh tomato, green pepper, spice and home made cheese ( Iybe). Prepared with a choice of oil or butter. Served with fresh bread VEGETARIAN COMBO A combination of YE-MISER WOT ,YE-KIK ALITCHA, ATAKELT WOT, YE-GOMEN WOT, YE TIMATIM FITFIT MISIR KITFO Pureed lentil mixed with mitmita, purified seasoned butter and herbs POULTRY YE DORO WOT A drumstick or thigh cooked to tenderness in a hot & thick red pepper, onions, garlic, ginger & purified butter sauce. Served with a hard boiled egg and home made cheese YE DORO TIBS Boneless, skinless cubed chicken sauteed in a special blend of spices and braised in onions tomato, green pepper and purified butter. Served hot or mild LAMB YE-BEG TIBS Succulent pieces of fresh lamb sauteed in butter seasoned with onions, green pepper, tomato and rosemary. Served juicy or fried DULET Chopped red meat, tripe, and liver seasoned with herbed purified butter, spiced chili powder (mitmita) Served row, mild or well done GOMEN BESIGA Lamb with bone cooked with collar green, herbed butter, garlic, ginger, onions, and green pepper YE-BEG FIRFIR Piece of lamb with bones cooked in mild green pepper sauce, mixed with pieces of Injera before being served

BEEF KITFO Ethiopian steak tartar, from selected lean round steak, seasoned with purified & herbed butter sauce & hot-spiced chili powder (mitmita). Served raw, mild or well done with home made cheese BOZENA SHIRO Fiestas highly seasoned milled chick peas simmered in berbere sauce with selected cubes of lean beef served in a (Deest) a traditional pot GORED GORED Lean cubed beef simmered in a blend of red pepper and herbed butter. Gored Gored is served raw or rare, and served with (Awaze) ZILZIL TIBS Strip of tender beef sauteed in purified butter, seasoned with onions, green pepper, fresh rosemary YE-BERE TIBS Chunks of lean beef sauteed with onions, tomato, and green pepper and purified butter. Served mild or spicy KEI WOT Hot and spicy beef stew. Very lean chopped beef simmered in a hot and thick berbere sauce and purified herbed butter, with exotic spices added ALICHA WOT Mild and spicy beef stew, extra lean chopped beef simmered in mild sauce with spicy butter, onion, garlic, ginger and turmeric FIRFIR Injera moistened with deliciously tender cubed beef simmered to perfection in berbere sauce, flavored with garlic, and Ethiopian spices BREAKFAST SCRAMBLED EGGS Scrambled eggs with onions, jalapenos and fresh tomatoes EGG & MEAT Scrambled eggs with ground beef, onions jalapenos, and fresh tomatoes

COMBINATIONS MEAT COMBINATION A combination of Alitcha Fitfit, Doro Wot, or Key Wot and Beef Kitfo, Home made cheese ETHIOPIAN COFFEE ETHIOPIAN COFFEE CEREMONY For perfect conclusion of your meal, Fiesta Catering prepares and serves Ethiopian Coffee with its full ceremony. To be served to this unique way of preparation, please order an hour in advance SIDE ORDERS SHIRO WOT GOMEN WOT MISER WOT KIK ALITCHA ATAKILT WOT IYEB SENEG QARIA DRINKS TEJ Be Berelee Ethiopian Honey wine served in a traditional individual carafe TEJ Organic Ethiopian Honey wine