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ETHIOPIAN TRADITIONAL RECIPES
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ETHIOPIAN TRADITIONAL RECIPES (Paper Cover)

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Product Features

FOREWORD

Ethiopia which is a country with a vast area is the seat of many nationalities. Thus it has been referred to as the museum of peoples. On the other hand, these.different nationalities have their own customs and habits which vary immensely from one another. Hence the food habits and dietary patterns are also quite varied and numerous to the extent that their scope and range has not yet been revealed to date. However, the Ethiopian Nutrition Institute has attempted to present this traditional recipe book which is based on dietary habits of the more known regions.

The presentation of this standardized traditional recipe book is a milestone in the application of proper nutrition in that not only a vast variety of foods that can be prepared have been covered, but also the nutrient content of each prepared food has been included. This makes it possible for users of the book to follow specific diets if they need to do so. Special attention has also been given to the conservation of the nutritional.value to the foods by adjustments in preparation methods where necessary without affecting' the culinary quality of the prepared foods. Recipes ranging from the lowest cost to the most elaborate have been covered, allowing users of the book a wide choice from which to formulate healthy balanced meals for the family. This book which is the result of the work of many experienced persons in the field of nutrition is hoped to contribute much in the practical application of proper nutrition and in furthering
knowledge about Ethiopian foods.

It is envisaged ,that this book will be enlarged and expanded as more knowledge is gained by the Ethiopian Nutrition Institute through its research activities and as the knowledge and attitudes of people change in the coming years.

I congratulate the Ethiopian Nutrition Institute for having reached a stage to be able to offer a major work in translating nutrition into practical terms and in making traditional Ethiopian foods known.

I hope that this endeavour showed by the Ethiopian Nutrition Institute and other institutions that have produced similar materials will be a stimulus and an example to other organizations and disciplines to multiply the production of relevant informative and teaching materials if different fields.

TEF,ERRA WONDE
MINISTER OF HEALTH 

Product Description

INTRODUCTION

This book has been prepared with the primary aim of making available recipes for a variety of Ethiopian dishes. As much as possible the recipes have followed the traditional method of preparation. However, whenever a particular traditional method was found to be unsuitable or destructive regarding the original nutrient content of the products, recommendation is given in the section which says "note" on how that preparation could be improved to safeguard the nutritional value.

Another aim was to make the nutrient content of all the prepared products available so that those who want and need to know their exact intake of nutrients can do so.

This means that each recipe, after preparation, has been analysed for its nutrient content and the results are given at the end of each recipe. Therefore, if a person who has eaten 100 grams of enjera, 200 grams or-meat wet' and 100 grams of vegetable allyich'a wants to know his nutrient intake, he can calculate exactly what his intake is for calories and other nutrients for the particular meal. This then helps people to be aware of what their intake is and how they can improve their diet. The book is especially of great help to people who should be on special diets due to illness or some other reasons. The method of calculating the nutrient intake will be described on.page No. 12.

The recipes in this book were collected from different parts of the country and-many experts on Ethiopian dishes were consulted for the approximate ingredients and the method of preparation. The recipes were then tried several times in the experimental kitchen of the Institute and were tested by the test-panel which is made up of members of the staff of the
Institute. The first test made on the recipes was to determine the ingredients and the amounts of ingredients. The second test was done to. check the measurements of the ingredients of the final product. The last test was done for final check-up and to give samples to the laboratory for analysis.

The book also contains an example of a balanced diet so that a housewife can prepare a similar diet for her family, There is also an- explanation on howone can calculate the calorie value of the diet. 

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Product Details
  Paper Cover: 176 pages
  Publisher: Ethiopian Nutrition Institute (1980)
  Language: English
  Product Dimension: 6.8 x 9.3 x 0.7 Inches
  Shipping Weight: 302 Grams (View shipping rates and policies)
  Note: Gift-wrapping is not available for this item.
  MPID: 8018550469
  Availability: Usually ships in 1-2 days
 
 
 
 
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