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Articles / TULARC / Health / Ethiopian Folk Medicine / |  |
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Abbreviations and Glossary To Some Terms Used In The Text |
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This item is from "Some Common Medicinal And Poisonous Plants Used In Ethiopian Folk Medicine" work, by Amare Getahun.
A - Amarinya
T - Tiigrinya
G - Galinya (G Ar) - Galinya, Arussi
GB - Galinya, Bale
GH - Galinya, Harar
GK - Galinya, Kaffa
GS - Galinya, Sidamo
Som - Somali
K - Kaffa
Sid - Sidama
Wol - Wollamo
Sod - Soddu
Eng - English
berbere: Ripened red pepper, dried and ground and used in preparation for spice for wat. Used as seasoning for various Ethiopian dishes: wat, shirro wat..
tej: A fermented drink made from honey, water and hops (Rhamnus prinoides). The alcohol content varies considerably.
tela: A local beer. Tela is not processed under government regulations, hence the alcohol content varies, but usually less than 4%.
wat: A spicy sauce made from onions, and other spices with addition of either meat (meet wat), chicken (doro wat), or lentils (shirro wat).
Wat is traditionally served with injera.
shirro: Wat made from lentils, legumes, chickpeas, broadbeans, etc. Shirro is a staple food during the fasting days.
katikela: A local drink made from cereals through distillation in homes by local people.
areke: Same as Katikala, but industrially produced.
injera: local bread made from tef (Eragrostis tef)
Continue to:
herbs, medical, medicinal, poisonous, plant, folk medicine, ethiopia
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