Ethiopia has a rich, diverse cuisine that uses many unusual spices

Описание: (4 Feb 2007) SHOTLIST
1. Zoom into Ethiopian family eating traditional Ethiopian food
2. Various of family eating food with their hands
3. Close of man picking up food
4. Mid of 'shiro' (sweet, short-time-fermented soup) being poured on to injera (traditional bread used as a eating untensil)
5. Mid of man picking up food
6. Wide of teff (round grain used to make injera) at Addis Ababa market
7. Mid of teff pile
8. Various of Bakre Kebede prepring injera mix at Fasika Restaurant in Addis Ababa
9. SOUNDBITE (Amharic) Bakre Kebede, injera cook, Fasika Restaurant:
"Making the injera mix is a very difficult process. Mixing the teff with water requires a lot of effort. After combining the two - we put the mixture in to a container, adding yeast and more water so that it turns in to a liquid - after that it's easy to cook it.
10. Mid of plastic container full of fermented injera mix
11. Mid of woman pouring injera mix in to container
12. Mid of woman pouring injera mix on to traditional 'oven'
13. Close up injera cooking
14. Mid of lid covering injera
15. Close up of traditional oven
16. Mid of woman taking cooked injera from oven
17. Mid of woman pouring injera mix on to electric over
18. Close up injera cooking
19. Mid of woman taking cooked injera and placing it on pile of other injera
20. Close up of woman counting injera
21. Mid of chef at Fasika restaurant putting injera onto a metal plate
22. Close up of injera on plate
23. Mid of Mesaul Bekele cooking
24. Close up 'dorowat' (chicken and traditional sauce) being cooked
25. SOUNDBITE (Amharic) Mesaul Bekele, Chef, Fasika Restaurant, Addis Ababa:
"People eat injera because of traditions, it's in our culture. The other reason is because we can afford to buy the teff but not many other foods because most people are poor. The majority of Ethiopians eat injera and the way we add variety to it is by adding different dishes like meat and vegetables."
26. Wide of girl in traditional outdoor kitchen
27. Mid of girl pouring sweetcorn in to saucepan on wood fire
28. Close up girl stirring food
29. Close up saucepans with vegetables
30. Mid of Roman Vinchenzo cooking 'wat' (traditional sauce)
31. Mid of 'wat' in saucepan
32. Close up chilli powder being put in to 'wat' and stirred
33. Mid of Roman Vinchenzo skinning chicken
34. Mid of Roman Vinchenzo cutting chicken leg
35. SOUNDBITE (Amharic) Roman Vinchenzo, traditional cook:
"In our country we have many different tribes and our cuisine differs a little in the regions. But in general most people will eat chicken, beef and lamb during the holidays and religious celebrations. They eat it with something called 'wat' - the traditional sauce we make. We also have a variety of vegetable dishes and spices. Also in the Gurage region, where I am from, we make traditional food like kojo (from the 'false banana' or enset plant) and we eat it with kitfo (raw meat) the raw or cooked ground beef."
36. Close of plate of 'tibs' (saut�ed meat)
37. Close of man's hand eating kitfo
38. Mid of couple eating
39. Mid of man eating with his hands
40. Close of man eating chilli
41. Various of couple eating meal
42. Mid of woman pouring coffee
43. Close of woman pouring coffee
44. Close of coffee poured in to cup
45. Wide of male dancers and band at Fasika restaurant
46. Wide of male dancers
47. Mid of female dancers
LEAD IN:
Land locked Ethiopia, situated on the horn of Africa, protects its culture and cuisine from outside influences, keeping it rich in tradition and flavour.
STORYLINE:
Ethiopians traditionally eat with their right hand.

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