Revisit to Ethiopian traditional barley-based food

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Presentation transcript:

Revisit to Ethiopian traditional barley-based food Jemal Mohammed, Semeneh Seleshi, Fetene Nega, Mooha Lee Journal of Ethnic Foods Volume 3, Issue 2, Pages 135-141 (June 2016) DOI: 10.1016/j.jef.2016.06.001 Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 1 (A). Soaked barley before dehulling. (B). Dehulling is performed using a wooden mortar and pestle. (C). Barley with bran during sun drying. (D). Roasting using an iron pan. Journal of Ethnic Foods 2016 3, 135-141DOI: (10.1016/j.jef.2016.06.001) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 2 Barley kolo. Journal of Ethnic Foods 2016 3, 135-141DOI: (10.1016/j.jef.2016.06.001) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 3 (A) Genfo, (B) beso in solid form, (C) beso in liquid form, and (D) chuko with its traditional serving materials (gadaa.com/…/oromo-food-quiz-wedensday). (E) Tihlo. Journal of Ethnic Foods 2016 3, 135-141DOI: (10.1016/j.jef.2016.06.001) Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 4 Foods from cracked barley grain: (A) kinche and (B) shorba. Journal of Ethnic Foods 2016 3, 135-141DOI: (10.1016/j.jef.2016.06.001) Copyright © 2016 Korea Food Research Institute Terms and Conditions