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Day 2 – Bursame – My Food is African/Ethiopian Campaign

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Bursame is a traditional Ethiopian dish originating from the Sidama community in southern Ethiopia. It is made primarily from enset (Ensete ventricosum) products: often combined with clarified butter, spices, and sometimes dairy products: and is deeply tied to cultural identity, hospitality, and wellbeing. Traditionally, Bursame is prepared during special occasions, honorable guest, for women after […]

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Day 1 – BEYAYNETU – My Food is African/Ethiopian Campaign

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Beyaynetu is a traditional Ethiopian dish served with injera. The name itself reflects diversity and abundance, as it brings together a variety of plant-based dishes on one plate. It is widely consumed during fasting periods, especially Lent. A typical Beyaynetu can include 6–10 or more different items. The Beyaynetu shown in the photo includes: Misir

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MY FOOD IS AFRICAN/ETHIOPIAN – 7-DAY SOCIAL MEDIA CAMPAIGN

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Get ready to embark on a delicious journey celebrating the richness of Ethiopian and African food! From February 9–15, 2026, the Ethiopian Sustainable Food Systems and Agroecology Consortium (ESFSAC) invites you to join our “My Food is African/Ethiopian” online campaign. This one-week celebration aims to reclaim and showcase our indigenous culinary heritage by highlighting dishes

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Revitalising Indigenous Food Cultures: Reflections from the Indigenous Food, Culture Fair & Conference

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On 20 December 2025, Addis Ababa hosted a vibrant gathering that brought Ethiopia’s rich indigenous food heritage into the spotlight. The Indigenous Food, Culture Fair and Conference 2025, organised by the Ethiopian Sustainable Food Systems and Agroecology Consortium (ESFSAC) in partnership with the African Food Sovereignty Alliance (AFSA) and the Agroecology Fund, created a space

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