Terms in Tigrinya 1-4 of 4



Millet. Pearl millet. After rice and wheat this is the most important grain crop of India. It is used to make flour which is often used in the making of poppadums. Two types of millet are available, bulrush or bajra bajra (pearl millet - Pennisetum typhoideum) and finger millet (Eleusine coracana).



Soft, silky, and absorbent, good for wicking up sauces, the taita or injera (see injera - http://nittygrits.org/injera ) serves as an edible platter. Injera or taita is unleavened bread similar to a pancake, usually made from tef, a grain with a mild, nutty flavour.  



Clarified butter similar to ghee, but warmed with cumin, coriander, turmeric, cardamom, cinnamon, or nutmeg before straining, giving it a distinctive flavour.



a rich, highly spiced and thick sauce/stew or wot made with a chili and fenugreek spice blend known as berbere.  Similar to barbeque, zegeni also contains tomato, and while in Eritrea, the principle protein of the national dish is typically beef, either uncooked and minced beef (kifto, in Ethiopia), goat, chicken, lentils, and chick peas may serve as the principle protein.  It is served atop a large airy and smooth-topped, spongy pancake called injera or taita (see http://nittygrits.org/search/injera) made of teff grain.   Zegeni is a national dish of Eritrea, as well as a traditional dish in Ethiopia.  Also known as zegni and zigni.