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County: Ethiopia
Capital: Addis Ababa
Area:
total: 1,127,127 sq km
land: 1,119,683 sq km
water: 7,444 sq km
Government type: federal republic
Religions: Muslim 45%-50%, Ethiopian Orthodox 35%-40%, animist 12%, other 3%-8%
Languages: Amharic, Tigrinya, Orominga, Guaraginga, Somali, Arabic, other local languages, English (major foreign language taught in schools)
Literacy:definition: age 15 and over can read and write
total population: 35.5%
male: 45.5%
female: 25.3% (1995 est.)
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People
Ethiopia’s population consists of more than 80 ethnic groups. Over 85% of the total population of 56 million is engaged in agriculture. Those living in the central plateau engage in settled agriculture, while on the desert margins, nomadic lifestyles persist. Around 40% of the people are the Oromo, who live in the center and south of the country. The Amhara and Tigrayans together constitute another 32% of the population. Around 40% of the population is Christian and the same proportion is Muslim, with Animism the religion practiced by the rest.
A fascinating aspect of Ethiopia is the continuance of Judaic traditions among many groups. For instance, the Tigrayans speak the Semitic language Tigrinya. The Falasha people living around Gondar region are believed to have descended from Judaic Palestine.
Language
Ethiopia’s diversity in languages is bewildering. There are as many as 80 languages spoken across the country. Amharic was the official language until 1991, but Tigrinya and Orominya have since achieved semi-official status. However, English is the medium of instruction in schools and good number of Ethiopians can handle it quite well.
Food and Drinks
The staple food of Ethiopians is bread called injera made from foam-rubber. Tasty vegetarian dishes and a variety of sauces called wat are served with meat or vegetables. Ye sim magib—a selection of vegetable dishes that is served during times of fasting is a vegetarian speciality. Fish is treated as a delicacy in some parts of the country.
Ethiopia is great news for caffeine addicts. The southern Ethiopian region of Kefa is probably the cradle of coffee growing, with records of coffee being used as early as 1000 AD, from where it was taken to Yemen and spread to the rest of the world. Due to this advanced state of coffee civilization, one can get a decent cup of cappuccino or even mochaccino in Addis Ababa.
Traditional alcoholic drinks include t’ella, t’ej and arakie, a knockout local beer. For quenching thirst, sparkling mineral water is a safe and refreshing option.
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