Ethiopia is a country that should be on your bucket list for many reasons. This African nation located in the east region of the continent offers the visitor an immersive journey to its history, amazing culture, tradition, and natural beauties. However, there is one thing that strikes many Western foreign visitors who walk through the streets of Addis Ababa for their first time— the practice of eating raw meat in Ethiopia.
Eating raw meat in Ethiopia has been associated with cultural practices. Ox is the most common meat consumed, but for some Ethiopians, eating raw goat— a more expensive sort of meat— is also very popular.
In Addis Ababa, a city of nearly 3.5 million, raw meat lovers flock to butcher shops that serve raw meat any time of day.
“But their most preferred time is lunch,” Tsegaye Ayenew, who owns a butchery in Piazza, told Anadolu Agency.
Meat plays pivotal and vital roles in special occasions, and its cultural symbolic weight is marketed greater than any other food. The processing and cooking of poultry is a gender based duty and has sociocultural roles. Ethiopians are dependent on limited types of animals for meat due to the taboo associated culturally.