COFFEE
KAHAWA
DIARIES
THE ETHIOPIAN BREW
Coffee-flavoured
Onion Jam
Ingredients:
4 cloves of garlic diced or 2 tsp
crushed garlic
1 tsp cumin
¾ cup apple cider vinegar
4 medium-sized onions
3 tbsp brown sugar (you can also use
3 tbsp honey)
2 heaped teaspoons of Dormans
Suprema Finely Ground Coffee
Cooking Instructions:
1. Chop onions into chunks. Transfer
them to a frying pan and fry until
brown. Turn down the heat down
and simmer for about10 minutes, or
until the onions are soft.
2. Turn up the heat back on, add the
garlic, cumin and coffee. Fry for 2-3
minutes.
3. Turn the heat back down ,
add brown sugar and stir until
consistency is thick and sticky then
add apple cider vinegar to a boil.
4. Turn down heat and leave to
simmer for another 45 – 50 minutes
(or until liquid has been absorbed
by onions and is thick and sticky)
Check and stir every 15 minutes.
When ready, let it cool and enjoy as
desired!
28.
In Ethiopia, the preparation and
serving of coffee is so much more
than just popping instant coffee in
a machine, throwing in some milk,
and guzzling it down. Instead, it
is a loving gesture of hospitality
shown to family, friends and
visitors. Coffee can be served
up to three times a day and on
special occasions. The ritual
involves a woman/hostess with a
set-up comprising of: a mini coffee
cabinet, a mat underneath a stool,
incense for burning throughout
the process and a jiko, or mini gas
burner.
Roasting
The hostess will begin the process
by putting raw coffee beans into a
metal griddle or a menkeshkesha
over the fire, and will shake it,
regularly, so that the beans roast
evenly. Once ready, she will walk
around the room so that each
person can wave and pull the
smoke toward them, in order to
inhale the beautiful aroma.
back into the pot. She will repeat
this process until she deems the
coffee ready. During the wait,
a starch—such as popcorn—is
normally served.
Serving
To each tiny cup, or sini, she will
Grinding and Brewing
add sugar or milk—according to
The next process is grinding,
requests—before she adds the
which—traditionally—is done
coffee. A straw mesh is placed into
using a pestle and mortar.
the spout to act as a filter, and the
Nowadays though the hostess uses coffee is then poured into each
an electric grinder. The ground
cup. Remember that it is important
coffee is then funneled into a
to compliment the hostess on her
jebena or coffee pot, water is
delicious coffee. It is said that
added and then set on the jiko to
some women see the lack of praise
boil. The liquid will normally flow as negative criticism, and will pour
out of the spout during boiling, at it all out and start over!
which point the hostess will catch
the overflow in a cup and pour it