So obviously the chefs cooking this dish have years of experience understanding exact proportions and what it should look/taste like during the process, so I expect home results to be....variable. But here are the proportions for each ingredients, as listed by the chef: Red Onion: 1 KG Soybean Oil: 125 ml Berbere: 100g Water: as needed (2 cups for the version we filmed) Black Pepper: 1 tsp Salt: 1 Tbsp Rosemary: 1 tsp Cardamom: 1 tsp Garlic: 2 tsp Ghee/Niter Kibbeh: 1 Tbsp If any specific questions on the process, feel free to ask and we'll try to answer, or pass along your request to the restaurant.
Man- injera is pretty unique. It's heavy in the sour/fermented flavor, but there's a balance from the teff grain that just can't be replicated with anything else. Texture-wise it's spongy, light but still maintains its integrity when folded/etc. Has a really nice moisture content so it's not dry at all. It's pretty unique. Had a decent version before in the DC area, I wonder if there might be anything driving distance to you?
My favorite food channel discussing my favorite cuisine? I've never clicked faster! Please keep up the amazing content and a big thanks to Steph and Chris for introducing me this channel. I've very much been enjoying catching up on all your old videos
Ethiopia and india traded a lot for thousands of years so it makes sense that we share ingredients. I believe indians got lentils (daal) from us because we’ve been doing that for a long time. And Kororima is native to Ethiopia.
Yes, that’s a very interesting one- lentils might have come from a bit further north originally (Egypt or the Middle East) but most likely were in Ethiopia before India.
@@OTRontheroadNot true, archeological excavations provide us glimpse of lentils being used since indus valley civilization 2800 bce much before Ethiopia. In fact lentils are one of earliest crops that spread via agricultural revolution not from Ethiopia
@@AnshulheEthiopia was at the heart of euro Egyptian and indo china trade route. These people owned the red sea and gulf of Eden, imagine that lol modern day Somalis Ethiopians and Sudanese people, Yemen and arabs controlled that region and Axum was top player, after christianty, Axum had saints ruling the nation on both side of the sea but islam spreaded and bs about solomon dynasty and here we are, orthodox Christians in the horn of africa without ports.
This really got me back to some great memories... A few years ago we have been travelling Ethiopia for 6 weeks. It was such an experience in terms of culture, nature, history and of course in terms of food. Loved to see some of the places where we've been in this video. Bahir Dar, Simien, the Danakil, seeing the Dorze making Kocho bread. Yes, the food was so amazing and it was so exciting to explore the spice markets of Addis and Harar... And the raw meat with berbere and all those dip sauces. SO good! Then, back in Thailand of course we ended up in Taye restaurant to have some delicious Kitfo. Really missing Injera already... Thank you for this really cool video. Great start into the weekend 😊
We tend to be super ambitious with our ideas and I love taking on these big concepts and trying to get my head around the writing...but I really, really like this kind of video too, when we can just drill down into one single dish. It's almost more interesting for me because I kind of get to take myself out of the video completely and just watch and learn (and eat). So glad you enjoyed it
I love Ethiopian food! Thankful to have a couple good restaurants here. Communal eating is fun and my kids love getting a large plater and digging in to all the delicious foods.
It might be similar in some things but it’s lot different. But Doro wot is Ethiopian food yes it might be similar to Indian food but that doesn’t mean it came from there.
love the video, as an Ethiopian ive learnt some new things, thanks for sharing our culture and cuisine to the world. i know youre in a restaurant setting and so the food has to be made quick but traditionally, the making of doro wot takes a minimum 12 to maximum 24 hours which makes the flavor even more complex. in addition to the spices you mentioned, berbere traditionally has more ingredients like nigella seeds, ajwan seeds, the ethiopian endemic coriander (aka black cardamom or the grain of paradise), red onions, besobila (sacred basil or ethiopian holy basil endemic to ethiopia) and depending on the region there might be a few more ingredients. also the method of preparation is different, there is a step called "delez" where the non dry ingredients are pounded together and dried for a few days while some sort of alcohol is sprayed once daily during the sun drying process before its mixed together with the rest of the dry spices and then ground up to make berbere. as a result of this the taste of authentic berbere should be much different and incomparable to even other ethiopian spice blends like mitmita or shiro. thanks and keep up the good work
Doro Wat has one more feature that suggests a strong link to India and/or Persia. Using loads of sauteed chopped onion to thicken and impart a rich brown colour to gravies is a technique ubiquitous to north-Indian curries (though now it has also spread to other parts of India). Perhaps the best known example is a curry called Do Pyaza in Hindi/Urdu and Dopiazeh in Persian (literally 'two onions'). Most sources speculate it originated in Khorasan, Iran and was then popularised in India by the Mughals; some claim it emerged in India and spread outwards later.
Whats even more amazing is that African, European, indian far as Asian foods work well with injera, remember we eat pasta with injera, no forks and spoons needed. Just add in Ethiopians spices, make sure its scupable by Injera and all of a sudden its injera Qualified lol Lots of takeouts eaten with this meathod lol i wish i kept recipies,
So many OTR videos to catch up on. Love the Curry Crawl concept. Am salivating for Doro Wot now!! Am going to try and find my old Ethiopian buddy Sam Odahu and plead a primal need for home cooked Wot!!
Great Documentary, well researched and authentic, makes me appreciate Ethiopian food even more never knew why I loved Indian food so much as an Ethiopian but now it makes sense since we share so many flavours and spices
What you're doing is amazing and refreshing! Im from Malaysia but cant seem to find a single Ethiopian restaurant here. Definifely visiting when im in BKK.
Very interesting. Thank you. I am an Indian who loves ethiopian food. I don't think barbere is simply indian garam masala. Barbere gas a lot of paprika and chilli, giving it red colour where as garam masala typically lack both. Second, barbere was added first and is cooked for a long time where as garam masala is delicate and added in the end of cooking to preserve its fragrance.
@@foodhistory1387 yeah at some point we'll have to start experimenting with better filters. What I really wanted was something that felt historical footage...but yeah none of us are very good with post production software in all candor. I mean...I'm a cook. It's definitely on the list to improve.
@@OTRontheroad I love your work, I have said it before, and will again. I could only aspire to put out content so well researched and executed, with outstanding production quality. Before I do any of that, I'll need to learn how to use *any8 kind of editing software. Or employ someone to do it on my behalf 😂 Was intended as feedback, not criticism! Thanks for putting out awesome stuff!
As an Indian vegetarian when I visited Ethiopia, I got to taste Injera with vegetable curries/wots. It felt so close to home! Even Injera felt like I was having a soft home-made dosa in some way. Now it makes even more sense
Fascinating. The food, certainly, but tracing it all back to the 1st and 4th centuries AD, was even more special. Now I'm beyond hungry, but at least tonight's meal is my homemade Massaman curry with shrimp and sausage.
@@OTRontheroad I like to experiment as I go along. I guess call it eclecticism in cooking and eating. Never exactly the same each iteration, and never know what you might come up with.
Lots of exchanges even more than what is recorded or unearthed. For possible further inquiry look at connections from: Pre-christian Indian Ocean Trade which was largely non-oppressive, Zebu cattle trade (for ghee), coconut and its products trade (used in boatbuilding of that time).
I really like your documentary. It made me super hungry in the dark night, while it is presenting a good part of food history. It sounds knowledgeable and delicious. But, the Restaurant is on NANA ROAD? Thank you very much. (I am a fan club of international curry.)
I’ve started watching your channel with your documentary about Thai food. They are all impressive , rich, well researched and well narrated. After watching this video, I start to question why most of the Thai soup are named curry while most of them don’t contain any curry spice and their original name don’t have any « curry » word neither except Gaeng Curry (Curry Soup). In my opinion, Gaeng is closer to translate to soup or stew. So may be it is because the foreigners who named Thai Green Curry assimilate the dish with Indian soup that contain curry. (Thai Green Curry / Gaeng Kiew Waan / Sweet Green Soup). By the way, Thank you for your effort to take us on global food journey in different part of the world.
I went to this restaurant once during pandemic. Look like the restaurant had got renovated? It looks bigger and more spacious? They tried to feed me the food from their hands too 😂😂 Sweet and kind people. The food is unique and coffee tastes very good.
They actually moved up the street last year! Their new place is opposite Bumrungrad Hospital, a bit further up Soi 3 away from Sukhumvit from their last location. Bigger and a nice outdoor patio space. Although I do miss the coziness of the old location
Nice! I need to go again! Btw Love your channel. Really great content. 🎉 I’m thai and have discovered many hidden places in Thailand from your channel. Keep up the good work!
Here's the next kicker for you -- why does Ethiopian coffee ritual look and feel like Chinese tea ceremonies (esp. of the Gongfu kind, prevalent with the Hokkien/Teochew culture), along with the use of incense and dainty paraphernalia? It's been itching in the back of my mind to know if there's SOMETHING going on, probably extending much farther than Zheng He's voyage in the 1400s! Mind looking into this?
It is hard to think of a dish using ghee, which is not Indian in origin. In fact, my guess is that the original doro wat must have used no other oil than ghee. Also the word "gurusha" is another clue of Indian connection. It seems derived from "graas" which means the same. Most Hindi speakers will also understand the word "graas".
I know this is a year later but I just wanted to comment that any culture that has cattle cooks with dairy products including ghee, at least on the African continent, similarity doesn't necessarily mean such a dish is not native. And yes some of the spices may have originated from another culture but let's give credit where it's due. This is a civilization older than most meaning much of what they have and do is ancient. An elder can't look like a child, it's the other way around.
Thanks I had no idea that I could find Ethiopian food in bangkok. I'll be heading to the restaurant soon! I need my injera and veg fix. Wonder how they find teff on bangkok
So I asked- and actually they get their injera flown in from a well-known maker in Addis Ababa. It comes in direct every other day so even though it's made in Africa it's still always sold fresh. They said they used to be able to get Teff flour here but it's been very difficult to source since before COVID.
Yeah, I I suggest that anyone who likes pork or growing up eating pork Ethiopia is not a place to find it. You have to go to west Africa. Because the Ethiopians are orthodox Christians and Jews and Muslims so you cannot find pork so you are aware.
That's correct. Beef is the main protein- but goat, fish, and chicken are also frequently used depending on the place. You won't miss pork in Ethiopia- even if you don't keep Kosher or Halal. There's plenty of incredible stuff without it.
The obvious slap on the face is that no "culture" of their taste comes from dark continent while the despicable who identify wiih Indians heritage celebrate
So Ethiopian food is from Ethiopia. It’s really disingenuous for you guys to think that the food had to come or be inspired from another country. In fact Ethiopia is one of the oldest countries in the world (especially older than India) and the only African country to never be colonized. Ethiopia has a long and deep history (Ethiopia is mentioned in the Bible over 40 times starting from the book of Genesis) and the foods have been eaten in Ethiopia for centuries. Its bread, injera, is made out of teff flour which is a flour ONLY found in Ethiopia. And also the stews are not curries, they are called wots.
dude no offence but you have not done your research deeply , your conclusion was biased and you obsessively tried hard to connect them, dorowet is a unique traditional habeshan food that originated in ethiopia, do your research , oops
I think that's a very close-minded comment, yes, the food is a unique dish that is endemic to Ethiopia, however you have to look at where the techniques and ingredients came from to understand the full picture. Just because something was influenced more than 1000 years ago doesn't mean it didn't happen. It also doesn't mean we can't prove that it happened- and in this case, the proof is not difficult. Sorry if it's not what you want- it's certainly not meant to be offensive, but food everywhere is interconnected and tells the story of people, trade, and migration, and that is the case here, too. If you'd stop being close minded about it, you'd enjoy a very interesting story.
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.15 (1/4)](http://i.ytimg.com/vi/TLBjiHvkKtE/mqdefault.jpg)
So obviously the chefs cooking this dish have years of experience understanding exact proportions and what it should look/taste like during the process, so I expect home results to be....variable. But here are the proportions for each ingredients, as listed by the chef:
Red Onion: 1 KG
Soybean Oil: 125 ml
Berbere: 100g
Water: as needed (2 cups for the version we filmed)
Black Pepper: 1 tsp
Salt: 1 Tbsp
Rosemary: 1 tsp
Cardamom: 1 tsp
Garlic: 2 tsp
Ghee/Niter Kibbeh: 1 Tbsp
If any specific questions on the process, feel free to ask and we'll try to answer, or pass along your request to the restaurant.
Sweet...I'd love to know about the crepe/fermented bread thing....what was the flavor like?
Man- injera is pretty unique. It's heavy in the sour/fermented flavor, but there's a balance from the teff grain that just can't be replicated with anything else. Texture-wise it's spongy, light but still maintains its integrity when folded/etc. Has a really nice moisture content so it's not dry at all. It's pretty unique. Had a decent version before in the DC area, I wonder if there might be anything driving distance to you?
Ha it's only a year old, thought it'd be a 5-6yo vid lolmao
It looks like Malaysian Ayam masak Merah
My favorite food channel discussing my favorite cuisine? I've never clicked faster! Please keep up the amazing content and a big thanks to Steph and Chris for introducing me this channel. I've very much been enjoying catching up on all your old videos
Cheers and thanks! Nice comment and I'm glad you found us through Chris & Steph. Their help and advice is a big reason why this channel exists at all!
Ethiopia and india traded a lot for thousands of years so it makes sense that we share ingredients. I believe indians got lentils (daal) from us because we’ve been doing that for a long time. And Kororima is native to Ethiopia.
Yes, that’s a very interesting one- lentils might have come from a bit further north originally (Egypt or the Middle East) but most likely were in Ethiopia before India.
@@OTRontheroadNot true, archeological excavations provide us glimpse of lentils being used since indus valley civilization 2800 bce much before Ethiopia.
In fact lentils are one of earliest crops that spread via agricultural revolution not from Ethiopia
@@AnshulheEthiopia was at the heart of euro Egyptian and indo china trade route. These people owned the red sea and gulf of Eden, imagine that lol modern day Somalis Ethiopians and Sudanese people, Yemen and arabs controlled that region and Axum was top player, after christianty, Axum had saints ruling the nation on both side of the sea but islam spreaded and bs about solomon dynasty and here we are, orthodox Christians in the horn of africa without ports.
Q2q❤7i@@OTRontheroad
The time coming know in ethiopia
This really got me back to some great memories... A few years ago we have been travelling Ethiopia for 6 weeks. It was such an experience in terms of culture, nature, history and of course in terms of food. Loved to see some of the places where we've been in this video. Bahir Dar, Simien, the Danakil, seeing the Dorze making Kocho bread. Yes, the food was so amazing and it was so exciting to explore the spice markets of Addis and Harar... And the raw meat with berbere and all those dip sauces. SO good! Then, back in Thailand of course we ended up in Taye restaurant to have some delicious Kitfo. Really missing Injera already...
Thank you for this really cool video. Great start into the weekend 😊
Curry Crawl is definitely my favourite type of a video... So much flavour and history!
We tend to be super ambitious with our ideas and I love taking on these big concepts and trying to get my head around the writing...but I really, really like this kind of video too, when we can just drill down into one single dish. It's almost more interesting for me because I kind of get to take myself out of the video completely and just watch and learn (and eat). So glad you enjoyed it
Ethiopian cuisine is so amazing, it's one of the ones I'd love to dig into deeper
Impressive documentary! As an Ethiopian abroad, I love how you used Doro wot to trace ancient history back! Thank you!
Love your channel The historical details are invaluable.
I love Ethiopian food! Thankful to have a couple good restaurants here. Communal eating is fun and my kids love getting a large plater and digging in to all the delicious foods.
It might be similar in some things but it’s lot different. But Doro wot is Ethiopian food yes it might be similar to Indian food but that doesn’t mean it came from there.
love the video, as an Ethiopian ive learnt some new things, thanks for sharing our culture and cuisine to the world. i know youre in a restaurant setting and so the food has to be made quick but traditionally, the making of doro wot takes a minimum 12 to maximum 24 hours which makes the flavor even more complex. in addition to the spices you mentioned, berbere traditionally has more ingredients like nigella seeds, ajwan seeds, the ethiopian endemic coriander (aka black cardamom or the grain of paradise), red onions, besobila (sacred basil or ethiopian holy basil endemic to ethiopia) and depending on the region there might be a few more ingredients. also the method of preparation is different, there is a step called "delez" where the non dry ingredients are pounded together and dried for a few days while some sort of alcohol is sprayed once daily during the sun drying process before its mixed together with the rest of the dry spices and then ground up to make berbere. as a result of this the taste of authentic berbere should be much different and incomparable to even other ethiopian spice blends like mitmita or shiro. thanks and keep up the good work
Doro Wat has one more feature that suggests a strong link to India and/or Persia. Using loads of sauteed chopped onion to thicken and impart a rich brown colour to gravies is a technique ubiquitous to north-Indian curries (though now it has also spread to other parts of India). Perhaps the best known example is a curry called Do Pyaza in Hindi/Urdu and Dopiazeh in Persian (literally 'two onions'). Most sources speculate it originated in Khorasan, Iran and was then popularised in India by the Mughals; some claim it emerged in India and spread outwards later.
Ethiopians use to pilgrimage to Jerusalem thousands years ago
Thank you. Well done again team.
This has been done very well!
Whats even more amazing is that African, European, indian far as Asian foods work well with injera, remember we eat pasta with injera, no forks and spoons needed. Just add in Ethiopians spices, make sure its scupable by Injera and all of a sudden its injera Qualified lol
Lots of takeouts eaten with this meathod lol i wish i kept recipies,
Dude, I have to have that recipe......I’m gonna make it next week. What a great story you told.
Just pinned the recipe to the top of the comments
I am watching this video at 5:30 in the morning... What a great way to start my day😃
So many OTR videos to catch up on. Love the Curry Crawl concept. Am salivating for Doro Wot now!! Am going to try and find my old Ethiopian buddy Sam Odahu and plead a primal need for home cooked Wot!!
Great Documentary, well researched and authentic, makes me appreciate Ethiopian food even more never knew why I loved Indian food so much as an Ethiopian but now it makes sense since we share so many flavours and spices
We also share Abugida with Indians, Abugida is Geez
Great videos. happy to find your channel. Keep up the good work!
What you're doing is amazing and refreshing! Im from Malaysia but cant seem to find a single Ethiopian restaurant here. Definifely visiting when im in BKK.
11+ years in China and there wasn't a single one!
Very interesting. Thank you. I am an Indian who loves ethiopian food. I don't think barbere is simply indian garam masala. Barbere gas a lot of paprika and chilli, giving it red colour where as garam masala typically lack both. Second, barbere was added first and is cooked for a long time where as garam masala is delicate and added in the end of cooking to preserve its fragrance.
Thanks, Jaspar, Adam, & Daria!
Thanks for saying that!
@@OTRontheroad not a fan of the 'scratchy' video effect at the start though; like fingernails down a blackboard for the eyes 🤣
@@foodhistory1387 yeah at some point we'll have to start experimenting with better filters. What I really wanted was something that felt historical footage...but yeah none of us are very good with post production software in all candor. I mean...I'm a cook. It's definitely on the list to improve.
@@OTRontheroad I love your work, I have said it before, and will again. I could only aspire to put out content so well researched and executed, with outstanding production quality. Before I do any of that, I'll need to learn how to use *any8 kind of editing software. Or employ someone to do it on my behalf 😂 Was intended as feedback, not criticism! Thanks for putting out awesome stuff!
As an Indian vegetarian when I visited Ethiopia, I got to taste Injera with vegetable curries/wots. It felt so close to home! Even Injera felt like I was having a soft home-made dosa in some way. Now it makes even more sense
I just discovered your channel and I am impressed.
thanks and glad you found us!
Fascinating. The food, certainly, but tracing it all back to the 1st and 4th centuries AD, was even more special. Now I'm beyond hungry, but at least tonight's meal is my homemade Massaman curry with shrimp and sausage.
Oh wow- that sounds....like a Thai jambalaya??? Amazing
@@OTRontheroad I like to experiment as I go along. I guess call it eclecticism in cooking and eating. Never exactly the same each iteration, and never know what you might come up with.
Doro Wat is like the Bengali kosha mangsho. Doro wat certainly makes life easy, if as and when I go there.
Great comparison and an amazing dish.
Lots of exchanges even more than what is recorded or unearthed. For possible further inquiry look at connections from: Pre-christian Indian Ocean Trade which was largely non-oppressive, Zebu cattle trade (for ghee), coconut and its products trade (used in boatbuilding of that time).
I really like your documentary. It made me super hungry in the dark night, while it is presenting a good part of food history. It sounds knowledgeable and delicious. But, the Restaurant is on NANA ROAD? Thank you very much. (I am a fan club of international curry.)
Got to go to Ethiopia to check out the Doro Wot there!
Spent a month there! All the photos in this video are ones we took.
Inspired take...
I’ve started watching your channel with your documentary about Thai food. They are all impressive , rich, well researched and well narrated. After watching this video, I start to question why most of the Thai soup are named curry while most of them don’t contain any curry spice and their original name don’t have any « curry » word neither except Gaeng Curry (Curry Soup). In my opinion, Gaeng is closer to translate to soup or stew. So may be it is because the foreigners who named Thai Green Curry assimilate the dish with Indian soup that contain curry. (Thai Green Curry / Gaeng Kiew Waan / Sweet Green Soup).
By the way, Thank you for your effort to take us on global food journey in different part of the world.
I went to this restaurant once during pandemic. Look like the restaurant had got renovated? It looks bigger and more spacious? They tried to feed me the food from their hands too 😂😂 Sweet and kind people. The food is unique and coffee tastes very good.
They actually moved up the street last year! Their new place is opposite Bumrungrad Hospital, a bit further up Soi 3 away from Sukhumvit from their last location. Bigger and a nice outdoor patio space. Although I do miss the coziness of the old location
Nice! I need to go again! Btw Love your channel. Really great content. 🎉 I’m thai and have discovered many hidden places in Thailand from your channel. Keep up the good work!
I never got lucky with restaurant doro wot in US ( I don’t like it) nothing like homemade one.. this looks yummy though
I’m hungry
🇪🇹🇪🇹
Here's the next kicker for you -- why does Ethiopian coffee ritual look and feel like Chinese tea ceremonies (esp. of the Gongfu kind, prevalent with the Hokkien/Teochew culture), along with the use of incense and dainty paraphernalia? It's been itching in the back of my mind to know if there's SOMETHING going on, probably extending much farther than Zheng He's voyage in the 1400s! Mind looking into this?
China used to trade with the axum empire
incents and coffee come from Ethiopia
Yummy 😋 😋
It is hard to think of a dish using ghee, which is not Indian in origin. In fact, my guess is that the original doro wat must have used no other oil than ghee.
Also the word "gurusha" is another clue of Indian connection. It seems derived from "graas" which means the same. Most Hindi speakers will also understand the word "graas".
The asian curry is related to the Ethiopian dorowot . With polar differences notably in the processes of preparation .
Might start trying that method for onions, rather than using butter as I have been.
I know this is a year later but I just wanted to comment that any culture that has cattle cooks with dairy products including ghee, at least on the African continent, similarity doesn't
necessarily mean such a dish is not native. And yes some of the spices may have originated from another culture but let's give credit where it's due. This is a civilization older than most meaning much of what they have and do is ancient. An elder can't look like a child, it's the other way around.
Thanks I had no idea that I could find Ethiopian food in bangkok. I'll be heading to the restaurant soon! I need my injera and veg fix. Wonder how they find teff on bangkok
So I asked- and actually they get their injera flown in from a well-known maker in Addis Ababa. It comes in direct every other day so even though it's made in Africa it's still always sold fresh. They said they used to be able to get Teff flour here but it's been very difficult to source since before COVID.
@@OTRontheroad very interesting that they can manage that. I'll be going sometime in the next week - happy to find the info!
Anyone who has seen Journey of Man knows that early man left Africa around the Red Sea, first to Australia, and then to India. Very old ties.
Good video, but birth place of civilization is Sumeria, Egypt, indus valley
Or even early fertile crescent
Yeah, I I suggest that anyone who likes pork or growing up eating pork Ethiopia is not a place to find it. You have to go to west Africa. Because the Ethiopians are orthodox Christians and Jews and Muslims so you cannot find pork so you are aware.
That's correct. Beef is the main protein- but goat, fish, and chicken are also frequently used depending on the place. You won't miss pork in Ethiopia- even if you don't keep Kosher or Halal. There's plenty of incredible stuff without it.
❤
🇪🇹🇪🇹🇪🇹🎁🎁🎁👍👍👍🥀🥀🥀
Or, is an Asian curry an Ethiopian doro wat?
exactly, its like things HAVE to be influenced from another country
The obvious slap on the face is that no "culture" of their taste comes from dark continent while the despicable who identify wiih Indians heritage celebrate
So Ethiopian food is from Ethiopia. It’s really disingenuous for you guys to think that the food had to come or be inspired from another country. In fact Ethiopia is one of the oldest countries in the world (especially older than India) and the only African country to never be colonized. Ethiopia has a long and deep history (Ethiopia is mentioned in the Bible over 40 times starting from the book of Genesis) and the foods have been eaten in Ethiopia for centuries. Its bread, injera, is made out of teff flour which is a flour ONLY found in Ethiopia. And also the stews are not curries, they are called wots.
Please actually watch the video before commenting.
@@OTRontheroadthen fix your misleading title…
One more thing Ethiopian food is best cooked in clay pots called Dist .
Gold, incense and myrrh is really Christian religion
Doro whaaaaaaat?
I'll see myself out
Every time daria points out a wat in thailand I make that joke. It’ll never get old. To me.
India was ruled by Ethiopians kings..we gave them Semitic language and even the NAGA religion was a pagan Ethiopian religion (Negus means king in eth)
The oldest find of Homo Sapiens is 300 000 years old and from Morocco.
Lol Lucy was 3.2 million year old fossil one of the oldest known human ancestors.
"Asian Curry"? Basically are dishes a la Mexicana.
dude no offence but you have not done your research deeply , your conclusion was biased and you obsessively tried hard to connect them, dorowet is a unique traditional habeshan food that originated in ethiopia, do your research , oops
I think that's a very close-minded comment, yes, the food is a unique dish that is endemic to Ethiopia, however you have to look at where the techniques and ingredients came from to understand the full picture. Just because something was influenced more than 1000 years ago doesn't mean it didn't happen. It also doesn't mean we can't prove that it happened- and in this case, the proof is not difficult. Sorry if it's not what you want- it's certainly not meant to be offensive, but food everywhere is interconnected and tells the story of people, trade, and migration, and that is the case here, too. If you'd stop being close minded about it, you'd enjoy a very interesting story.
love doro wot but not a fan off injerra
how about it came from ethiopia originally my man? you can't trace what's original
You can always tell when someone leaves a comment without actually watching the video
but hey, at least it's a comment for the algorithm or something right? Silver linings where we can take them.
❤