In the culinary tapestry of the world, few practices pique as much interest—and concern—as Ethiopia’s tradition of eating raw meat. This custom, deeply entrenched in the nation’s cultural and historical narrative, fascinates and worries health experts in equal measure. As families and friends gather around tables laden with uncooked slivers of beef during festive occasions, they celebrate a heritage that dates back to times of war when cooking could mean discovery by enemies. However, the health risks associated with this tradition cannot be ignored.
Eating raw meat is a deeply rooted tradition in Ethiopia, one that finds its place at the heart of family gatherings and festivities. According to Temesgen Yilma, the owner of one of the most renowned raw meat restaurants in Addis Ababa, meticulous measures are taken to ensure the safety of the meat served. “Today we are the only butchery in the country having our own animal transport trucks and meat transport vehicle,” noted Yilma. “And our meat is always inspected by the ministry of agriculture, it’s free of any tape worm or any other thing. It’s always inspected and its always healthy.”
Despite the confidence of restaurateurs like Yilma, medical professionals remain cautious. Dr. Akaze Teame, the medical director at the American Medical Center, stresses that eating raw meat is not recommended. “You will also be at risk of non-communicable diseases such as stroke and heart disease because as you’ve witnessed, most people when they consume raw meat they actually like it white, with a lot of fat on it,” Teame explained. “So that puts the person at a much increased risk for heart disease and stroke as well.”
These health risks include exposure to tapeworms, salmonella, E-coli, and the possibility of increased risk for non-communicable diseases. The custom persists, nonetheless, with many Ethiopians dismissing the dangers. As one raw meat lover puts it, “I do not buy that nonsense…For the last 20 years I have been eating raw meat and I never got sick. My body loves it!”
The most popular raw meat dishes served in Ethiopia are “tere siga”, literally “raw meat”, long strips of meat from which small bites are sliced with a knife and dipped in various sauces, like Mitmita – a powdered hot chili mixed with spices – or Awaze, a kind of chili paste, and “kifto”, finely chopped beef mixed with spiced Ethiopian butter and served with Awaze or fresh crumbled cheese.
Relevant articles:
– Health Risks Fail to Deter Ethiopians from Eating Raw Meat,September 20, 2013
– Ethiopia’s Bizarre Love Affair with Raw Meat, Oddity Central, Tue, 26 Mar 2019 07:00:00 GMT
– The Weird Things That Happened to Me on the Raw Meat Diet, Greatist, Thu, 09 Nov 2017 08:00:00 GMT
– Food taboo practices and associated factors among pregnant women in Ethiopia: a systematic review and meta-analysis, Nature.com, Thu, 16 Mar 2023 07:00:00 GMT