Table 6.

A brief description of the types and preparation methods of barley dishes and beverages in North Eastern Ethiopia

Name	Method of preparation/processing	Frequency of use
Injera	A leaven bread made from raw grain flour with the dough fermented for 2-4 days and baked on clay pan	• It is the main daily dish
Kita	Instant bread baked from unfermented dough of raw grain flour	• Occasionally when no Injera or kolo is available.
		• Usually prepared for children
Dabo	Thick bread baked from fermented dough of raw grain flour	• Not common
		• Wheat is preferred
Kolo	Roasted grain prepared from dehulled barley	• Prepared daily as additional food to the main meal
		• Also used as travelling food
Nifro	Boiled grain prepared from dehulled barley	• Prepared occasionally
		• Mostly prepared for cultural occasions
Beso	Solid food prepared from roasted barley flour and water	• Prepared occasionally
		• Relieves gastritis
		• Used as travelling food
Shamet	Semi fluid drink made from roasted barley flour	• Prepared occasionally by farmers
		• Daily for sale in towns
		• Relieves gastritis
Genfo	Thick porridge prepared from raw or lightly roasted grain flour	• Commonly as a substitute or when other dishes are not prepared
		• Commonly prepared for postnatal mothers
Kinche	A dish prepared from cracked raw barley grains. Somewhat equivalent to oat meal.	• Occasionally as a substitute to other dishes
		• Breakfast
Muk	Gruel made from raw barley grain fine flour	• Occasionally for a change
		• Mostly prepared for children and sick person
Shorba	Semi fluid drink prepared from cracked grain	Occasionally and commonly during Ramadan
Tihlo	Prepared from roasted barley flour and water, served with sauce	• Occasionally and it is only known in Wag Hemra
Tela	Alcoholic beverage prepared from gesho, malt, roasted grain (derekot or asharo) and kita	• Prepared mainly during holidays/traditional ceremonies
		• Commonly prepared and sold in towns
Bukre	Non-alcoholic beverage prepared from malt, roasted grain and kita	• Prepared occasionally, usually for holidays
		• Prepared by Muslims
Korefe	Alcoholic beverage prepared from gesho, malt and lightly roasted barley grain and kita	• Occasionally for holidays
		• Usually prepared and sold in towns
Filtered tela	An alcoholic beverage similar to tela with a slightly different preparation and higher alcoholic content	• Occasionally during holidays
		• Sold in towns
Eshet	Barley seeds consumed green at milky/dough stage	• Consumed in the field during grain filling stage mainly by children minding livestock.
Enkuto	Flame roasted mature dry spikes consumed in the field	• Occasionally during harvest time
Areke	Alcoholic spirit	• Occasionally and wheat is preferred
Tea/coffee	Drink from dark roasted barley	• In very limited cases and when proper tea/coffee has run out.