More than just drinking coffee, here is your invitation to a famous Ethiopian coffee ceremony centuries in the making.

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Ethiopian-style coffee.

The Ethiopian coffee ceremony is a ritual that the women of Ethiopia have participated in for centuries and is the quintessential African food drink recipe. The coffee may be prepared three times in one day for various reasons including a meal.

Ethiopians are serious about their coffee. There is a time to share Buna with family, a time to drink Buna with other women, and for breakfast or dinner which may include immediate family, including male members.

The Jebena pronounced Jeb-been-nah is often an ornate pot used to boil, prepare, and serve coffee. If you do not have a jebena you serve tea. No jebena means no coffee ceremony. Items such as a tray with coffee cups and all of the items needed for making coffee are gathered and brought to the space in which the ceremony will take place. The primary principle of organizing all of the items is to gather everything at once so that the woman preparing the coffee does not get up to collect other items later.

The popcorn is the snack or maybe bread since the Buna is never just coffee. The snack is enjoyed throughout the preparation process and while drinking coffee, with the intent of prolonging the Buna socializing experience.

History, selling, and processing of coffee beans in Ethiopia.

The coffee cherry normally contains two beans that are flat on one side and develop in the center of the fruit with the flat sides facing each other. When only one bean is produced in the fruit, it is round and called a peaberry. In rare instances, three beans develop that are roughly triangular in shape.

Once the coffee berries turn bright red on the trees, farmers must pick them up within two days or they will dry. After the cherry is picked, it begins losing moisture. If the cherry is sold by weight and it is not delivered quickly, then weight and therefore dollars are lost.

The beans are also losing weight due to physiological respiration. The rate of weight loss is greatest during the fermentation process when around 4 percent of the weight of green coffee is lost.

Once plucked, the farmers have 12 hours to get the ripened cherries to a pulpery, or coffee washing station. Farmers in distant villages far from a washing station must sundry the beans themselves, then take off the husks and transport them to the market.

There are two distinct processing methods for coffee, dry and wet. The dry method is used in which the coffee beans are dried whole without pulping. The beans are spread evenly over the drying area and turned over periodically. The use of mechanical dryers is becoming increasingly popular. The beans can be placed in the dryer right after washing. Overheating ruins the quality of the coffee.

Coffee is processed only to the parchment-coffee stage on most small Ethiopian coffee farms and plantations. The parchment coffee is then sold to a larger plantation or to a miller who mills the coffee. Large farms frequently do all their processing, including roasting. Coffee is frequently polished to remove all the silver skin and give the coffee a more attractive, smooth, shiny appearance.

The wet method involves the removal of the pulp, fermentation of the thick, gluey material covering the parchment skin, rinsing, and then drying. Most countries producing mild coffee use the wet method. All exported coffee, washed and sun-dried, goes up for sale through the Ethiopian Commodity Exchange.

The Ethiopia Commodity Exchange, ECX, is a commodities exchange established in April 2008 in Ethiopia trading 90% in coffee and sesame seeds. Within a year, it became the main route for coffee exports in the continent’s largest producer of the beans after the state decreed traders must sell to exporters at the stock exchange. 

ECX creator Gabre-Madhin won the Yara award at the African Green Revolution Forum in Arusha, Tanzania, for her role in transforming Ethiopia's commodity market. Eleni Zaude Gabre-Madhin is an Ethiopian economist and a former Chief Executive Officer of the Ethiopia Commodity Exchange.

Ethiopia is where the coffee plants Coffea Arabica, Canephora, and Liberica originate. The African country of Ethiopia manufactures the most distinctive and captivating coffees on the planet. Ethiopia is the world's fifth largest producer of coffee, provides employment for nearly 15 million people, and makes up some 28% of the country's yearly exports. Coffee has a long and revered history in Ethiopia and is an important component of Ethiopian culture and society. 

Coffee originated in Ethiopia making Ethiopia the mother of all coffee plants.

Coffee has a long and revered history in Ethiopia and is an important component of Ethiopian culture and society. Legend has it that coffee was accidentally discovered by Kaldi, a goat herder who lived in Ethiopia. 

One day, Kaldi observed his herd of goats chewing on red cherries from a tree he had never noticed before, after which they became energized.

After trying them himself, Kaldi brought the cherries to a local monastery, where the monks tossed them in the fire as they disapproved of the idea of using the strange fruit. 

Instead of burning the beans, it actually roasted them. Those roasted beans were used to create the first coffee.

Chad: A Complex People and Landscape

Chad is a vast and diverse country in north-central Africa, with a population of about 18.5 million people. It is the fifth largest country on the continent but also one of the most sparsely populated, with only about 20 people per square mile. Chad has a rich history, culture, and geography to explore.

The People of Chad

Chad is home to more than 200 ethnic groups, each with its own language, culture, and traditions. The main groups can be divided into two broad categories: the northern and eastern groups, who are mostly Muslim and speak Arabic or other Afro-Asiatic languages, and the southern and central groups, who are mostly Christian or follow traditional religions and speak Niger-Congo languages.

Toubou man

The northern and eastern groups include the Toubou, the Zaghawa, the Kanembu, and the Arabs. These groups are mainly nomadic or semi-nomadic pastoralists who raise camels, cattle, sheep, and goats in the arid regions of the Sahara and the Sahel. They have a long history of trade and political influence in the region and conflicts with each other and neighboring countries.

The southern and central groups include the Sara, the Mbum, the Massa, and the Mundang. These groups are mainly sedentary farmers who grow crops such as millet, sorghum, cotton, peanuts, and cassava in the more fertile regions of the south. They also practice fishing, hunting, and crafts. They have a more diverse and decentralized social organization than the northern groups, with many clans and chiefdoms.

The people of Chad have a rich cultural heritage that reflects their ethnic diversity. Each group has its own literary tradition, oral history, music, dance, art, cuisine, clothing, and customs. Despite their differences, the people of Chad share a common identity as Chadians, which was forged during their struggle for independence from France in 1960.

The Landscape of Chad

Chad has a varied and spectacular landscape that ranges from desert to savanna to forest. The country can be divided into three main geographic zones: the Saharan zone in the north, the Sahelian zone in the center, and the Sudanian zone in the south.

The Saharan zone covers about 85 percent of Chad's land area, making it one of Earth's driest and hottest places. The Sahara is mostly flat and barren, with sand dunes, rocky plateaus, salt flats, and oases. However, it also has some impressive natural features, such as the Tibesti Mountains, which are the highest peaks in the Sahara; the Ennedi Plateau, which has stunning rock formations and ancient cave paintings; and Lake Chad, which is a vital source of water and life for millions of people.

The Sahelian zone is a transitional belt between the Sahara and the Sudanian zone. It has more rainfall than the Sahara but still suffers from frequent droughts and desertification. The Sahel is mainly composed of grasslands, shrublands, and acacia woodlands. It is an important area for livestock raising and cereal cultivation.

The Sudanian zone is the most humid and fertile part of Chad. It has a tropical climate with two rainy seasons and two dry seasons. The Sudanian zone is mostly covered by savannas, woodlands, and gallery forests along rivers. It is an area of intensive agriculture and cash-crop production.

Tibesti Mountains

Chad also has several national parks and wildlife reserves that protect its biodiversity. Some of these include Zakouma National Park, which hosts one of Africa's largest elephant populations; Manda National Park, which has rare antelopes; Ouadi Rimé-Ouadi Achim Reserve, which has endangered cheetahs; Aouk-Aoukalé Reserve, which has endangered rhinos; Sena Oura National Park, which has endangered lions; Garamba National Park, which has endangered giraffes; Manovo-Gounda St Floris National Park, which has endangered hippos; Bamingui-Bangoran National Park, which has endangered gorillas and Loango National Park, which has endangered whales.

The Sahara desert covers approximately 85% of Chad's total land area, making it one of the most dominant features of the country. Chad is located in the heart of the Sahara desert and is one of the hottest and driest countries in the world. 

The Tibesti Mountains in northern Chad are the highest point in the Sahara desert, reaching up to 11,204 feet (3,415 meters). The Ennedi Plateau in eastern Chad is known for its rock formations and prehistoric cave paintings, some of which are estimated to be over 8,000 years old. Despite the harsh conditions, some people have adapted to life in the Sahara desert in Chad, including the nomadic Tuareg and Toubou people who have lived in the region for centuries.

The Tuareg and Toubou are two of the largest ethnic groups in Chad.

The Tuareg and Toubou are two of the largest ethnic groups in Chad. They are both nomadic peoples who have traditionally lived in the Sahara Desert. The Tuareg are known for their distinctive blue clothing, while the Toubou are known for their horsemanship.

The Tuareg have a long history of trade and commerce across the Sahara Desert. They have also been involved in conflict with neighboring states like Mali and Niger. The Toubou have also faced conflict, both with Chad's government and other ethnic groups in the region.

Despite the challenges they have faced, the Tuareg and Toubou continue to play an important role in the economy and culture of Chad. They are skilled herders and traders with a rich oral tradition. They are also known for their resilience and their ability to adapt to harsh conditions.

The Tuareg and Toubou are two of the most important ethnic groups in Chad. The Tuareg are a Berber people, while the Toubou are an Afro-Asiatic people. The Tuareg language is Tamasheq, while the Toubou language is Tedaga. The Tuareg are traditionally Muslim, while the Toubou are traditionally Christian. The Tuareg are found in Chad, Niger, Mali, Algeria, and Libya.

The Toubou are found in Chad, Libya, and Niger. The Tuareg and Toubou are nomadic peoples but have different ways of life. The Tuareg are known for their long-distance trade caravans, while the Toubou are known for their herding of camels and goats.

Food of Chad.

The cuisine of Chad is diverse and influenced by the country's geographical location and cultural heritage. The people of Chad rely heavily on grains, vegetables, and meats for their daily diet.

Couscous

Traditional dishes that are commonly eaten in Chad.

Millet is a staple grain in Chad and is often cooked into a thick porridge that is served with stews or sauces. Couscous is a North African dish made from steamed semolina grains. It is often served with vegetables and meat. Dried meat, or boucané, is a popular snack in Chad. The meat is seasoned with spices and smoked over a fire to preserve it. Peanut stew is a flavorful dish made with peanuts, tomatoes, and meat or vegetables. It is often served with rice.

Grilled meat, or brochettes, is a popular street food in Chad. The meat is marinated in spices and grilled over an open flame. Bean stew is a hearty dish made with beans, vegetables, and meat. It is often served with rice or bread. Fish is a popular protein source in Chad, and baked fish is an inexpensive but filling ingredient in Chad recipes. One of the favorite foods of the people of Chad is pasta; try our favorite African food recipe Chanadian pasta.

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Explore Africa's Most Iconic National Parks for Wildlife Conservation and Cultural Heritage

Discover the five most famous national parks in Africa, renowned for their breathtaking landscapes, wildlife migrations, and conservation efforts that protect endangered species.

These top five African National Parks include:

• Maasai Mara National Reserve
• Serengeti National Park
• Virunga National Park
• Bwindi Impenetrable National Park
• Kruger National Park

These parks are known not only for their natural beauty but also for being crucial habitats for threatened African species and facilitating awe-inspiring animal migrations.

Baby rhino

Top 5 National Parks in Africa

1. Maasai Mara National Reserve (located in southwestern Kenya) is one of the most famous wildlife destinations in Africa. Known for the annual Wildebeest Migration, visitors flock to this park for a chance to witness one of nature's greatest spectacles. The migration peaks between July and October when thousands of wildebeests cross the Mara River.

2. Serengeti National Park, established in 1951, is Tanzania’s oldest national park, covering 5,700 square miles of varied ecosystems, including grasslands, woodlands, and savannah. This park is famous for the annual migration of over a million wildebeests, along with hundreds of thousands of zebras, gazelles, and predators like lions.

3. Virunga National Park in the Democratic Republic of Congo is Africa’s oldest national park, known for its mountain gorillas, endangered species, and active volcanoes. Designated as a UNESCO World Heritage Site, Virunga spans 3,000 square miles and hosts diverse ecosystems, from forests to savannas.

4. Bwindi Impenetrable National Park, located in southwestern Uganda, is famous for its population of endangered mountain gorillas. This UNESCO World Heritage site also features rich biodiversity, including more than 160 species of trees and countless species of birds and butterflies. Gorilla trekking is the park's main attraction.

5. Kruger National Park, located in South Africa, is one of the largest game reserves in Africa. Established in 1898, Kruger spans nearly 20,000 square kilometers and is home to an impressive variety of wildlife, including the Big Five. The park is also rich in archaeological sites and is traversed by several rivers.

Lions hunting wildebeests in Southern Africa

Whether you're a wildlife enthusiast, a photographer, or an eco-tourist, these African national parks offer unparalleled opportunities to witness natural beauty, biodiversity, and essential conservation efforts. To explore more, check out the list of National Parks in Africa below:

Complete List of National Parks in Africa

Botswana
- Central Kalahari Game Reserve
- Chobe National Park
- Makgadikgadi Pans Game Reserve
- Moremi National Park

Ethiopia
- Bale Mountains National Park
- Simien Mountains National Park

Kenya
- Amboseli National Park
- Lake Nakuru National Park
- Maasai Mara National Reserve
- Tsavo National Park

South Africa
- Addo Elephant National Park
- Kruger National Park
- Table Mountain National Park
- Kgalagadi Transfrontier Park

Explore these incredible parks and get closer to the diverse wildlife and landscapes of Africa!

Nigerian Grilled Ketchup Chicken Budget Recipe for Four

Lagos, Nigeria’s largest city, has one of the best street-food scenes in the world. Passing up authentic Nigerian Grilled Chicken is unheard of for African food lovers. This easy budget recipe uses a no-fuss tomato marinade packed with sweet and hot flavor.

Try more African recipes and explore the flavors of Lagos street cuisine.

Ingredients

• 1 whole chicken cut-up (2 breasts, 2 wings, 2 thighs, 2 drumsticks)
• ½ cup ketchup
• ¼ cup white vinegar
• 1 chicken seasoning cube
• 5 chopped garlic cloves
• 1 chopped red onion
• 1 chopped white onion
• 10 chopped hot peppers
• 1 tablespoon ground ginger
• 1 tablespoon dried thyme
• 1 tablespoon ground curry
• 1 tablespoon ground nutmeg
• ¼ cup vegetable oil

Directions

1. In a large bowl, whisk together all ingredients except the chicken.
2. Add chicken and toss well to combine. Marinate for at least 12 hours; reserve ½ cup of marinade.
3. Preheat grill to medium-high. Grill chicken, basting with the reserved marinade, until cooked through (20–25 minutes).

Fresh peppers, ketchup, vinegar, and herbs combine in this vibrant Lagos-style grilled chicken. Try Senegalese Chicken Vermicelli for another African chicken favorite.

More African Recipes

• Curried Tanzanian Coconut Okra Recipe
• Frikkadelle — Afrikaner Meatballs
• Chadian Steamed Honey Cassava Buns
• Cameroon Smoked Bonga Fish Stew

Learn how to make a complete dinner meal of cassava Nsima and pumpkin leaves from Eastern Malawi today with the African Gourmet.

Pumpkin Leaves

Pumpkin Leaves Ingredients
3 medium red tomatoes, diced
4 handfuls of chopped pumpkin leaves
1 cup groundnut powder
2 cups vegetable broth or water


Pumpkin Leaves Directions
Add all ingredients to a large pot, cover and simmer 15 minutes. Serve over nsima, directions are below.

How to make cassava Nsima.

Traditionally Nsima is used as a side dish to soups and stews in Malawi Africa. Nsima takes about 30 minutes to make and makes anything more delicious. It pairs well with anything from sautéed vegetables to slow-cooked stews. Nsima needs to be stirred and stirred a lot for a smooth consistency. Nsima is very easy and quick to make, just remember to gradually pour and stir at the same time so it does not get any lumps. When you are making your African food recipe of Nsima, cook it for the correct amount of time, so you do not have a lingering gritty taste. Nsima should be thick enough to pick up with your hands and use in the place of a fork or spoon.

Peeled cassava for drying and cooking

Nsima Ingredients
1/2 cup cassava flour
1 teaspoon salt or to taste
3 cups water

Nsima Directions
Add water in a large pot, add garlic and salt. In a large bowl mix meal and flour together well and add to water. On high heat bring mixture to a boil stirring constantly until thick paste forms. Remove from pot and allow to cool slightly before serving. Mealie meal is eaten by out pulling small pieces and squeezing it lightly to form the dough to scoop to pick up chicken and sauce. Use mealie meal in place of your fork and spoon.

How to naturally make dried cassava and vegetables

Vegetables and fruits can be processed and preserved by drying. Drying preserves food because the microorganisms that spoil food need water to grow. Drying also concentrates food's nutrients and preserves them for times when fresh food is not available. Improved technologies, such as solar dryers, retain higher quantities of vitamins in food than can be retained using the traditional method of sun drying.

Surpluses of different home garden vegetables and fruits like green leafy vegetables, pumpkins, tomatoes, peppers, okra, onions, sweet potatoes, cassava, papayas, mangoes, and bananas can be dried easily when these vegetables and fruits are in season. Sweet fruits such as mangoes, bananas and papayas do not need to be dried as thoroughly as vegetables because their high sugar content acts as a preservative.

Dried leaves can be added directly to soups and stews as required. Dried cowpea leaves can be fried, as well as boiled. These are especially tasty and nutritious when they are fried in oil like red palm oil, crumbled and then sprinkled over maize porridge, sadza or nshima as a relish.

Dried fruits and vegetables, such as cassava, sweet potato or banana chips, or slices of mango, pineapple, and papaya make excellent snack foods for children. They are delicious, sweet and contain a lot of energy.

Sun Drying Vegetables

Although the most widely used method of drying foods in Africa is sun drying, sunlight destroys vitamin A. High temperatures destroy vitamins A and C, as well as some other vitamins. As a consequence, it is better to dry food in the shade.

Shade Drying Vegetables

Shade drying requires full air circulation. It should not be undertaken inside conventional buildings but in an open-sided shed purposely built for shade drying. Most foods to be dried are sliced like peppers, okra, onions, tomatoes, eggplants, yams, sweet potatoes, and carrots, as sliced food generally dries faster. The slices should be only about 1 cm thick so that they dry thoroughly and quickly.

The food should be placed on mats or trays and well off the ground in order to avoid contamination from dust or soil. Turn over the slices daily to ensure that the food dries quickly. To store well, the slices should be quite dry. Because of their higher sugar content, this acts as a preservative, dry fruits only until they are leathery.

Leafy vegetables, such as amaranth, are dried whole because they are thin. Small okra may also be dried whole. Chili peppers, onions, and garlic are often left whole and hung in strands for drying and later storage. Shade drying takes a little longer than sun drying, but it prevents the loss of a food's natural color and better preserves its vitamins and minerals.

More economical easy lunch and dinner recipes to make right now so you never have to eat or prepare a boring meal again.

1. Yedoro Stir Fried Ethiopian Chicken Dinner
2. Caldo Verde Portuguese Kale Soup
3. Air Fryer Black Eyed Pea Dumpling Stew