The diet of Ethiopia is based on removing excess fat content from food before serving. Historically, the "low fat" diet was not predicated on low cholesterol content and "total health" in mind. It was based on practicality. Originally, in Ethiopia there was no refrigeration; therefore, to lengthen the shelf life of food, special techniques were developed to preserve foodstuffs and maintain the authenticity of the ancient cooking tradition.
Write: Alexandra Sellassie Antohin