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Route - Ethiopia
| Highlights |
| Blue Nile Falls - Source near Lake Tana, famed for its island monasteries, down stream to the wide blue falls. |
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| Addis Ababa - Founded in 1887 and almost abandoned when a lack of fuel hampered the city. |
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| Useful Information |
| Visa - Tourist visas cost US$36 valid between 30 to 90 days |
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| Vaccinations - Yellow fever, Hepatitis A, Typhoid, Malaria, Polio |
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| Driving Regulations - British driving licence valid for one month, otherwise obtain a temporary Ethiopian driving licence. |
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| Embassies - 17 Princes Gate, London, SW7 1PZ (020) 7589 7212 or 858 Fikre Mariam Abatechan Street, Addis Ababa. (1) 612 354 |
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| Country Code - 251 |
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| Introduction |
| Ethiopia is situated in North Eastern Africa bordering Sudan to the north and north west, Eritrea to the north and north east, Djibouti to the east, Somalia to the east and south east and to the south lies Kenya. |
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| People |
| Ethiopia is one of the only countries that has not been colonised, which has resulted in the people having a strong identity and sense of pride who can be dividend into distinct groups. The Amhara: are the politically and culturally dominant ethnic group of Ethiopia, even though they are actually the minority in size. They are located primarily in the central highland plateau of Ethiopia and comprise the major population element in the provinces of Begemder and Gojjam and in parts of Shoa and Wallo. Their national clothes are basically white, the shawls and light blankets are worn over the shoulders by the men and women wear white dresses and wraps. |
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| In comparison, the Galla peoples form the largest ethnic component in the country, comprising around 40 percent of the population. They are a pastoral and agricultural people who live mainly in central and southwestern Ethiopia, constitute about 40 percent of the population. |
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| Food |
| Ethiopian food is characterized by the spices used. However, grains such as sorghum, millet, teff, and wheat grow well in the temperate climate, and honey is commonly used. Berbere is an essential ingredient in Ethiopian cooking. It is a red paste made of spices and herbs. Flavoured butter called niter kebbeh is also important. Niter kebbeh is flavoured with onions, garlic, ginger and spices. Wat, or stew is an important traditional Ethiopian food. It can be made with chicken, beef, fish, or be vegetarian. It contains paprika and is very spicy. Wat is eaten with injera, an Ethiopian flatbread made from teff. |
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