If you live and work in Ethiopia, you’re probably a farmer since 70% of the workforce is connected to agriculture in some way. The majority of Ethiopians are also either Orthodox or Muslim. The current prime minister, Abiy Ahmed, is a former Muslim who is now an Evangelical Christian. There are over 80 different people groups, and if you try one of the Bay Area’s many Ethiopian restaurants, make sure to ask them their tribe. Ask what year it is, too, as Ethiopians have their own calendar. Ethiopians are proud that they have never been colonized, and they are also warm, friendly, and hospitable. But, don’t ever take a picture of a camel. That’s a big no-no. To experience Ethiopia for yourself, sign up for a short-term mission trip.
Continue to pray for our missionaires that serve in Ethiopia.
God is on the move there, with people coming to Christ despite recent regional tensions. Please pray for peace in Ethiopia.
Venture members sponsor over 400 students at Hope School in Heeraraa, Ethiopia, where a short-term mission team ministers annually. The trip is perfect for those with a sense of adventure, eager to see God show up in miraculous ways. The team meets with students, individuals and families, plays sports, teaches English and science, and looks for creative ways to help Ethiopians intersect their lives with Christ. Must be 18 years or older, and a background check is required.
The national dish of Ethiopia, this spicy chicken stew is simply outstanding! *Spices are available at Ethiopian markets.
2-½ to 3 lbs chicken thighs cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces
2 tablespoons fresh lemon juice
2 tablespoons niter kibbeh*
2 tablespoons extra virgin olive oil
3 cups yellow onions finely minced to a chunky puree in food processor
3 tablespoons butter
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1/4 cup Ethiopian berbere*
1-1/2 teaspoons salt
1/2 cup Tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey
1 cup chicken stock
4 hard-boiled eggs pierced all over with a fork about 1/4 inch deep