Description
Ethiopia red onion (Allium cepa) is characterized by a reddish peel or outer skin color that has some hints of purple in it. It consists of a bulb that has reddish or whitish flesh that serves in virtually all fried dishes in the country, with the most common being doro wat or chicken stew and lentil stew, among others.
We source Ethiopia onions in onion-growing places of the country. These include Tigray, a hilly northern Ethiopian region that has little spare area for growing crops but which has some of the best onions in the land. Family growers make 35 percent of their subsistence farming income from two main cash crops, onions and tomatoes, which they grow in less than a hectare of land. The specific areas in Tigray include Wukro and May Nigus. In Amhara, we source our onions from Koga. The Oromia zone supplies both red onions and garlic, principally from Megech, Waro and Meki areas. Most of our produce grows under canal irrigation which transports vital mineral sediments to the plants, apart from Meki where pipe irrigation is an emerging form.
Minerals for strong bones include manganese. Their main culinary use is for frying other food ingredients. They feature in grills, light cooking and as a final decorative element in fresh cut rings on salads. Though also eaten uncooked, they are most sumptuous when they turn brownish in a dish.
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