Oromo Dish

Markos History & Culture Aug 17, 2021

The Oromos' cuisine consists of various vegetable or meat side dishes and entrees. Buddeenaa, is a fermented flat bread made from teff flour and is commonly eaten by Oromos. A spicy barley dish mixed with butter is a special delicacy. Butter is added to most porridge and stew or soup dishes. Meat is an important part of the diet, both smoked and fresh, but pork is not eaten. Milk and coffee mixed with milk are common drinks. Traditionally food is eaten with the fingers of the right hand.

Some of typical Oromo cuisine:

Foon Akaawwii - minced roasted meat; specially seasoned
Waaddii - outdoor grilled meat on heat bead or wood fire
Biddena - (pancake-like bread) and several kinds of sauce, stew (slow cooked beef, lamb, goat, chicken) and on top of entrees.

Anchotte - a common dish in the western part of Oromia (Wallaga)
Baduu - liquid remaining after milk has been curdled and strained (cheese)
Maarqaa - porridge like made from wheat, honey, milk, chili and spices
Chechebsaa - shredded biddena stir-fried with chili powder and cheese

Qoocco - also known as kocho, it is not the Gurage type of kocho but a different kind; a common dish in the western part of Oromia

Itto - comprises all sorts of vegetables (tomato, potato, ginger, garlic), meat (lamb)
chukkoo - also known as Micira; a sweet flavor of whole grain, seasoned with butter and spices
Chororsaa - a common dish in the western part of Oromia
Hulbata - slow cooked thick stew, made up of organic fenugreek seed powder, potato, lamb rib or loin chops seasoned with chili, garlic and tomato spices served on top of Biddena; mostly cooked in East Hararghe Zone and West Hararghe Zone of Oromia

Dokkee - a common dish throughout Oromia state
Qince - similar to Marqaa but made from shredded grains as opposed to flour

Qorso (Akaayii) - as snacks Oromia state
Dadhii - a drink made from honey
Farsho - Beer like, made from barley
Buna (Oromo coffee) - The Oromo coffee is brewed by first roasting the green coffee beans over hot coals in a brazier. Once the beans are roasted each participant is given an opportunity to sample the aromatic smoke by wafting it towards them. This is followed by the grinding of the beans, traditionally in a wooden mortar and pestle. The coffee grounds are then put into a special vessel and boiled. The boiling pot (jabanaa) is usually made of pottery and has a spherical base, a neck and pouring spout, and a handle where the neck connects with the base. When the coffee boils up through the neck it is poured in and out of another container to cool it, and then is put back into the boiling pot until it happens again. To pour the coffee from the boiling pot, a filter made from horsehair or other material is placed in the spout of the boiling pot to prevent the grounds from escaping.. Ancestors of today's Oromo people in a region of Oromia in Ethiopia were the first to cultivate coffee plant and recognise the energising effect of the coffee. An Oromian woman pouring traditionally brewed coffee into Shiinii from a jabanaa.

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