As the anthropologists say, all people come from Ethiopians. “Lucy’s” skeleton discovered in 1974 is considered the oldest human “trace”. It is believed that she lived more than 3 million years ago.
At 435,071 square miles (1,126,829 km2), Ethiopia is the world's 27th-largest country.
The major portion of Ethiopia lies on the Horn of Africa, which is the eastern most part of the African landmass. Bordering Ethiopia are Sudan and South Sudan to the west, Djibouti and Eritrea to the north, Somalia to the east, and Kenya to the south.
The most important rivers are: The Blue Nile, Awash, Webbe Shibeli and Genale. The most important lake is Lake Tana who is the source of the Blue Nile.
Food in Daily Life. Injera , a spongy unleavened bread made from teff grain, is the staple of every meal. All food is eaten with the hands, and pieces of injera are ripped into bite-sized pieces and used to dip and grab stews ( wat ) made of vegetables such as carrots and cabbage, spinach, potatoes, and lentils. The most common spice is berberey, which has a red pepper base.
Tourism: There are a lot of attractions in Ethiopia. You could:
-Visit the capital: Addis Ababa
-Visit the Nile Waterfalls and Langano lake
- Lalibela has churches carved in stone
-Visit the safari where you can find: lions, giraffes, wolfs, elephants zebras.
Food Customs at Ceremonial Occasions. The coffee ceremony is a common ritual. The server starts a fire and roasts green coffee beans while burning frankincense. Once roasted, the coffee beans are ground with a mortar and pestle, and the powder is placed in a traditional black pot called a jebena . Water is then added. The jebena is removed from the fire, and coffee is served after brewing for the proper length of time. Often, kolo (cooked whole-grain barley) is served with the coffee.
Ethiopians are justifiably proud of the range of their traditional costumes. The most obvious identification of the different groups is... [continues]
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