It is that time of year again to be carried away by the smell of warming, earthy and fresh baking bread coming out from almost every Ethiopian house hold … waking up our sense of smell, spurring memories and filling us with Holiday spirit.
Although, the creamy, sweet, rich and vibrant Christmas cake I had almost two weeks ago in Bruges, Belgium on Christmas day is the opposite of Ethiopian holiday bread, but strangely enough lead me down to memory lane…
Walking through my neighborhood where I could see smoke coming out from households which are built next to each other, people rushing from local market back to home holding either Ketema (grass), Koba (false banana leafs) or Chicken.
I smell burning wood, false banana leafs, roasting coffee beans, baking Injera and bread while passing through the narrow lane – that is what I call Holiday Spirit as an Ethiopian.
One section on shopping list for many Ethiopian holiday celebration usually would be all natural, healthy and simple ingredients for baking Difo Daba.
Picking up whole wheat grain from the market for family who enjoys traditional way of baking Difo Dabo – which is my favorite and I must say worth the long processes of making Ye Sinde Difo Dabo (whole wheat bread) as the end result is originally delicious and healthy.
Because of the fascinating Ethiopian calendar, it is on Tahesas 29, 2009 (January 7, 2017) that Ethiopia celebrate Christmas. While I am experiencing my first winter here in Europe, my heart keeps going back home to celebrate Warm Ethiopian Christmas Holiday – Leddet (Genna).
Happy Ethiopian Christmas!