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 Ethiopian Travel Tips

Few Information about Ethiopia

The national dish for most Ethiopians is injera, a flat, sour dough pancake made from a special grain called teff, which is served with either meat or vegetable sauces. One tears of a bit of injera, and uses it to pick up pieces of meat or to mop up the sauce. Berbere, the blend of spices which gives Ethiopian food its characteristic taste can be hot for the uninitiated, although vindaloo or hot curry aficionados will not have any problem.

When eating national food Ethiopians eat together, off one large circular plate. Visitors and guests will have choice morsels and pieces of meat placed in front of them, and when eating doro wot, chicken stew, the pieces of meat are eaten last, after one has filled up on injera and sauce. (If one were to finish the pieces of meat immediately, other bits would be added.) Vegetarians should try "fasting food", what Orthodox Christians eat during Lent and other fasting periods, and which is free of meat and animal products. Restaurant prices depend on where you eat, it can vary from one to other

The official language of Ethiopia is Amharic, with its distinctive alphabets, although over 80 local languages are spoken(including the majore ones, Oromogna, Amharic, Tigrigna, and Guragigna). English is understood in most hotels and major towns. Arabic, French and Italian are also understood bye few people.

Visa are required for all foreign visitors to Ethiopia. These can be secured from Ethiopian Diplomatic and consular missions abroad. In addition .Visitors from the countries listed below can obtain visa on arrival at Bole International Airport (Addis Ababa): France, Germany, Greece, Ireland, Israel, Italy, Japan, Rep.Korea,France, Germany, Greece, Ireland, Israel, Italy, Japan, Rep.Korea kuwait, Luxemberg, Mexico, Netherlands, New Zealand, Norway, Poland, Portugal, Russia, South Africa, Spain, Sweden, Switzerland, Taiwan, United Kingdom, United States.

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