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Ethiopia is a mountainous country. This has helped keep it isolated. The food of Ethiopia is therefore uniquely Ethiopian. Ethiopian food is characterized by the spices used. However, grains such as sorghum, millet, teff, and wheat grow well in the temperate climate, and honey is commonly used. Berbere is an essential ingredient in Ethiopian cooking. It is a red paste made of spices and herbs. Flavored butter called niter kebbeh is also important. Niter kebbeh is flavored with onions, garlic, ginger and spices. Wat, or stew is an important traditional Ethiopian food. It can be made with chicken, beef, fish, or be vegetarian. It contains paprika and is very spicy. Wat is eaten with injera, an Ethiopian flatbread made from teff. Coffee is also important in Ethiopia. Ethiopians say it originated in the highlands of Kaffa in southwestern Ethiopia.
DABO KOLO : Little Fried Snacks

They will look like flat peanuts, and are served as a snack or with cocktails, and like peanuts, once you start eating them you can't stop. In a 1-quart bowl:
Mix:
2 cups ALL-PURPOSE FLOUR
1/2 tsb. SALT
2 Tbs. SUGAR
1/2 tsb. CAYENNE PEPPER
1/4 cup OIL.

Knead: together and add WATER, spoonful by spoonful, to form a stiff dough. Knead dough for 5 minutes longer.
Tear: off a piece the size of a golf ball.
Roll: it out with palms of hands on a lightly floured board into a long strip 1/2 inch thick.
Snip: into 1/2-inch pieces with scissors.
Spread: about the handful of the pieces on an ungreased 9-inch frying pan (or enough to cover bottom of pan). Cook over heat until uniformly light brown on all sides, stirring up once in a while as you go along.
Continue until all are light brown.

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