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dc.contributor.authorTechnical Centre for Agricultural and Rural Cooperation
dc.date.accessioned2014-10-16T09:06:00Z
dc.date.available2014-10-16T09:06:00Z
dc.date.issued2001
dc.identifier.citationCTA. 2001. A condiment that calls. Spore 94. CTA, Wageningen, The Netherlands.
dc.identifier.issn1011-0054
dc.identifier.urihttps://hdl.handle.net/10568/46276
dc.descriptionAhmed Idris Hassen, from the Department of Biology at Alemaya University in Ethiopia, reminds us that 'in many African countries, most staple foods and condiments are the results of microbial fermentations, and Ethiopia is no exception. In the southern part of the country, datta is much loved. It is an attractive green gruel made of a mixture of freshly prepared vegetables. Mix 200 g green pepper, 50 g peeled and washed ginger, 50 g peeled and washed garlic, and at least 25g rue leaf (Ruta chalepensis). Grind it in a manual stone mill, adding water to make a paste. Place it in a screw-cap bottle and set aside for fermentation. Within a few hours, its aroma will call even a passer-by from a distance. Mix a small amount of butter with the datta and serve it with bread, raw meat or injera, the traditional Ethiopian pancake.'
dc.description.abstractAhmed Idris Hassen, from the Department of Biology at Alemaya University in Ethiopia, reminds us that 'in many African countries, most staple foods and condiments are the results of microbial fermentations, and Ethiopia is no exception. In the...
dc.language.isoen
dc.publisherCTA
dc.relation.ispartofseriesSpore, Spore 94
dc.sourceSpore
dc.titleA condiment that calls
dc.typeNews Item
cg.subject.ctaRURAL DYNAMICS
cg.identifier.statusOpen Access
cg.contributor.affiliationTechnical Centre for Agricultural and Rural Cooperation
cg.fulltextstatusFormally Published
cg.identifier.urlhttp://spore.cta.int/images/stories/pdf/old/spore94.pdf
cg.placeWageningen, The Netherlands


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