More About Ethiopia
Dating back at least 200,000 years, Ethiopia has a rich cultural history. Unfortunately, many wars and military actions have taken a significant toll on Ethiopia’s land, assets, and people.
Ethiopia is located in the Horn of Africa, in east middle Africa. It shares its borders with six other countries: Eritrea to the north and northeast, Djibouti and Somalia to the east, Kenya to the south, and Sudan and South Sudan to the west.
Ethiopia is slightly less than twice the size of Texas.
Estimated population as of July 2016
The largest city is Ethiopia’s capital, Addis Ababa, with a population of 3.2 million.
Ethiopia has been landlocked since 1993, when Eritrea declared independence from Ethiopia. The headstream of the Nile River (referred to as the Blue Nile) rises in northwest Ethiopia. The country has a diverse terrain that encourages biodiversity.
Percentage of people 15 and older who can read and write
There is no national official language. Each ethnic regional state has its own official language. Oromo is the language spoken by the largest percentage of the population (33.8%); it is the official language of the ethnic regional state of Oromiyaa.
Recipe: Tikil Gomen (Cabbage and Carrots)
Ethiopian cuisine is primarily based on vegetables and spicy meat stews (wat), scooped up with bread made from fermented teff flour (injera). Ethiopians eat exclusively with their right hands; utensils are optional.
½ C olive oil
½ cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes
4 carrots, thinly sliced
1 onion, thinly sliced
1 t salt
½ t ground black pepper
½ t ground cumin
¼ t turmeric
- Heat the olive oil in a skillet over medium heat.
- When the oil is hot, add the carrots and onions and cook about 5 minutes.
- Stir in cabbage and spices and cook another 15-20 minutes, stirring every 5 minutes.
- Add the potatoes and cover the pan.
- Turn the heat to low and cook another 20-30 minutes or until potatoes are soft.