Table 1 Major foods, recipes, and beverages with which sugar is used in Ethiopia

Coffee

Sugar is used to sweeten coffee.

Mead (tej)

Local beverage brewed from honey or honey and sugar. Also called daadhi in Oromo, and myes in Tigrinya.

Buna Qala

Prepared from opened coffee berries roasted on a fire in a pot. Pure butter with salt or sugar is added to sweeten/flavor it.

Soup

Soup is prepared from ground barley. Sugar is added to sweeten the soup.

Bread

Thick bread is baked on a ceramic griddle. Sugar is added to facilitate fermentation and sweeten the bread when baked.

Keribo

Roasted barley is soaked in water in a jar for a few days; sugar is added to ferment and sweeten. Later it is filtered and served.

Tea

Sugar is used as a sweetener. Sometimes they brew sugar without adding a tea plant. To change the color to amber, they roast two or three spoons of sugar and then brew it.

Gruel

Prepared from cracked barley. Sugar is used to sweeten the food.

Khat

A green plant whose tender leaves are chewed for recreation. Sugar is used to sweeten its aromatic but bitter leaves.

Basso

Prepared from the flour of roasted barely. The flour is mixed with water and sugar as a beverage.

Shorba

A thick broth prepared from cracked barley or wheat. Sugar is used to sweeten the drink.

Indigenous beer(tela)

Indigenous beer brewed from malts of cereals such as sorghum, millet, maize, and barley along with a plant known as gesho (Rhamnus prinoides). The beer is called farsoo in Oromo, and siwa in Tigrinya. Some people add sugar to improve the efficiency of fermentation.

Caaachabsaa

A breakfast recipe (also known as chebchebsa) prepared from broken pieces of unleavened bread baked from teff or barley flour. It is also called. To flavor the food, traditionally salt is added but recently people began to add honey or sugar.