ADDIS ABABA, ETHIOPIA – Woyanne regime security agents have arrested a staff member of ETV’s Afan Oromo TV program, Wzr. Lelise Wodajo.
The Woyanne security agents picked up Wzr. Lalise from her place of work, Ethiopian Television (ETV), and took her to Central (Maikelawi) Investigation on October 30, 2008, at noon.
The security agents also confiscated Wzr. Lalsie’s house, leaving her four children, Jitu, Bonsen, and Bethlehem, homeless.
Betengna, a radio program in Ethiopia that showcases the diaries of ordinary {www:people} living with HIV, may contribute to reducing HIV-related stigma, according to the results of a research study disseminated September 24, 2008 in Addis Ababa. Results of the research indicate that listeners of Betengna were found to have lower stigma toward people living with HIV and had greater knowledge about HIV transmission, prevention and {www:management}.
The program has aired on Ethiopian radio stations over the past two years, and it boasts an {www:exposure} of 29% in Addis Ababa and SNNPR, according to the study. It is also {www:available} for downloading on the National AIDS Resource Center’s website (www.etharc.org).
The radio diaries narrate the everyday experiences and challenges of living with HIV in Ethiopia and are broadcast weekly on five radio stations in Amharic, Tigrigna, and Oromoiffa languages. Betengna aims to decrease the stigma and discrimination that HIV positive people face in Ethiopia by exposing the human face of living with the disease and providing a platform for creating discussion on these issues among the general public. Over time, diarists cover a broad range of their everyday life experiences such as teen pregnancy, relationships with partners, family, friends and their communities, health issues, emotional and physical stress and living positively.
The {www:research} findings come from a household study conducted in November 2007 in four regions – Amhara, Tigray, Addis Ababa and SNNPR – in order to determine exposure to Betengna and the extent to which changes could be linked with exposure to the broadcast. Data was collected by a local research organization, Addis Continental Institute of Public Health.
Study results indicated that listening to Betengna was associated with increased empathy and affinity for the diarists and a better understanding of the challenges of leading an HIV positive life. Other indicators of decreased stigma were a greater perceived identification with people living with HIV and a stronger belief that HIV positive persons should be treated with respect. Caller feedback from listeners supports that Betengna is increasing empathy and reaching listeners on a more emotional level than just promoting rational thinking.
“Many people go to test after they become very sick. Sirak’s story motivated me to get tested and I found out that I’m HIV+,” indicated a male listener. “I live in South Africa, Cape Town. I always listen to Hiwot Mamo’s program and it really amazes me; she really is a wonderful woman. I just wanna tell her be strong and to always look after her self. Stay blessed,” commented a web listener.
The Radio Diaries are produced by the National AIDS Resource Center (ARC) and Johns Hopkins Bloomberg School of Public Health/Center or Communication Programs (CCP). The program’s design is based on and builds on similar projects run by CCP in Nigeria and Malawi. Betengna is produced in collaboration with the National HIV/AIDS Prevention and Control Office (HAPCO) with technical assistance from Internews Network-Ethiopia. Funding is provided by the President’s Emergency Plan for AIDS Relief (PEPFAR) through the U.S. Centers for Disease Control and Prevention (CDC).
– a href=”http://hlnnews.blogspot.com/2008/10/radio-stories-of-living-with-hiv.html”Health Literacy Network News/a
TUNIS, TUNISIA (AFP) — Ethiopian film “Teza” scooped four main awards at Africa’s Carthage Film Festival Saturday, including the coveted Golden Tanit for its “modesty and genius.”
Tunisian culture minister Abderraouf
Basti and Ethiopian director Haile Gerima |
The film by Haile Gerima bagged the top prize on the last day of the festival in Tunisia, beating the Palestinian film “Leila’s Birthday” and Tunisia’s entry “Khamsa” to second and third place respectively.
“Teza” tells the story of an Ethiopian doctor at the height of the Cold War who comes back to his country from the West under the Marxist regime of Mengistu Haile Mariam in the 1970s.
The film also picked up awards for best scenario, best music and best supporting actor.
Other festival winners included “Yellow House” by Algerian director Amor Hakkar, while the Tanit of Honour went to Burkina Faso actor Sotigui Kouyate.
However, controversy struck the 22nd festival when the Syrian government intervened to ban the entry of a short film, “Zabad”, by director Reem Ali about two of the country’s former political prisoners.
The Carthage Film Festival, which showcases Arab and African films, is held every two years in the Tunisian capital. Tanit is a Phoenician lunar goddess, worshipped as the patron goddess at Carthage.
This lengthy article (Amharic, pdf) discusses possible motives behind the attempt on Amare Aregawi’s life last Friday.
Ato Amare, publisher and editor-in-chief of The Reporter, was brutally attacked by three unidentified individuals in Addis Ababa, Ethiopia, on Friday, Oct. 31. He is currently recovering in Hayat Hospital from a non-life-threatening head injury.
The articles gives a good insight into what may have transpired that led to the assassination attempt. Those who may have motives to send a serious warning or eliminate Amare range from Bereket Simon to Al Amoudi. Click here to read.
By Pam Starr, Pittsburgh Tribune-Review
PITTSBURGH, PENNSYLVANIA – The chefs at Tana Ethiopian Cuisine in East Liberty go through more than 200 pounds of onions every week.
Since most of the stews are onion-based, and onions are a big staple in Ethiopian food, it’s easy to see how they can use so much of the pungent vegetable.
Another huge item is berebere, an imported Ethiopian red pepper spice, which is commonly used in just about everything.
“All of our spices come from Ethiopia,” says owner Seifu Haileyesus, who hails from Addis Ababa, the country’s capital. “Berebere gives the dishes their rich color and the spiciness of the food.”
The 92-seat Tana Ethiopian Cuisine opened in January on Baum Boulevard, right down the street from another Ethiopian restaurant. But Haileyesus isn’t worried about the competition.
“Business attracts other businesses,” says Haileyesus, who was a business student at Robert Morris University, then worked as a small business consultant for eight years, then a bank, before opening Tana. “We are creating more jobs. Shoppers have options. I see it as an opportunity.”
It’s a family affair at Tana, with Haileyesus’s older sister, Abebech Haileyesus, working as the head chef. Martha Vasser is his cousin and the restaurant’s manager. She also helps out in the kitchen when needed. There are about 12 employees, and the restaurant serves around 50 to 60 dinners a night on weekends.
“Ethiopian food is eaten with your hands, but we do have forks and knives,” Vasser says. “Our entrees are served on a bed of injera, which is traditional Ethiopian bread. It is made with teff, an indigenous grain, and wheat.”
Injera looks like a large, spongy pancake. It is made by fermenting the teff and water for a few days, then adding wheat flour and mixing until it resembles pancake batter. After sitting a day in the refrigerator, the injera is cooked on a hot skillet for 20 seconds.
“You break off pieces of the injera and scoop up the vegetables with it,” Vasser says. “Most people come here just for the vegetarian meals we have.”
All of Tana’s entrees, including beef, lamb and chicken, are cooked in a hot berebere sauce or a milder turmeric sauce and served on injera or rice. One of the most popular entrees is tikil gomen, which Seifu Haileyesus describes as a “delectable mix of cabbage and carrots, slowly simmered in sauteed onions and fresh garlic.”
Diners also can find collard greens, simmered with minced onions, fresh garlic and ginger.
Tables at Tana are covered in tablecloths with red, green and yellow stripes — the colors of the Ethiopian flag. Authentic Ethiopian artifacts and artwork adorn the bright yellow walls. The hardwood floors gleam from a fresh cleaning.
“I make sure our guests are comfortable,” Haileyesus says. “I feel like you are coming to my home. It’s important to have respect for people.”
He says he doesn’t cook, because, in Ethiopia, only the women learn how to cook from their mothers and grandmothers.
“Outside work is for the men,” he says with a smile. “It’s our culture that every woman knows how to cook. I’m good at washing the dishes and the floor.”
Meal times are very important in Ethiopia, Martha Vasser says, because eating is a communal activity. It’s actually insulting if you’re in someone’s house and you don’t eat what is offered to you.
“Nobody eats alone,” she says. “We have a saying — if you eat alone, you die alone.”
Abebech Haileyesus, who does not speak English, chose to share her famous Misir Wot vegetarian entree with Cooking Class. It is a delicious warm dish made with split lentils, onions, oil, ginger, garlic, water and a whopping 1 cup of berebere, or Ethiopian red pepper.
The dish is very spicy, but is tempered by the injera, which has a more bland taste.
Injera cannot be bought in Pittsburgh, Haileyesus says, but sometimes he sells it from the restaurant to certain customers.
“You can buy injera and berebere in Washington, D.C., but not here,” he says. “But you can order them online.”
Misir Wot
• 2 cups split lentils
• 6 cups water, more for boiling
• 2 cups chopped onions
• 1 1/2 cups vegetable or olive oil
• 1 cup berebere, an Ethiopian red pepper spice blend (see recipe)
• 1 tablespoon fresh grated ginger
• 1 teaspoon fresh minced garlic
• 1/4 teaspoon black cumin (can substitute ground coriander)
•Salt, to taste
ט cups cooked rice
Wash the lentils (see photo 1) and put aside. If preferred, lentils can be boiled for 5 minutes, until tender.
Cook the chopped onions, adding oil (see photo 2) and stirring gently until golden brown (see photo 3), adding a little water as needed to prevent sticking.
Add berbere, ginger, garlic and black cumin and salt to taste (see photo 4). Stir until well-mixed and simmer for 5 minutes.
Add lentils to the pan (see photo 5). Add reserved water, stirring to prevent sauce from sticking to the pan as you let simmer for 20 minutes.
Serve on rice.
Makes 6 servings.
Berebere
Berebere is a chile-and-spice blend used to season many Ethiopian dishes. Because authentic berbere can be hard to find, we developed our own recipe. This recipe comes from Epicurious.com.
Berebere keeps in an airtight container, chilled, for 3 months.
• 1/2 teaspoon fenugreek (available at Penzeys Spices in the Strip District)
• 1/2 cup ground dried New Mexico chiles
• 1/4 cup paprika
• 1 tablespoon salt
• 1 teaspoon ground ginger
• 1 teaspoon onion powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
Finely grind fenugreek seeds in an electric coffee or spice grinder. Stir together with remaining ingredients until combined well.
Makes about 1 cup.
By JTV, Lamp Post Reports
ADDIS ABABA, ETHIOPIA – Getting around Addis can be quite a hassle. Public transportation is provided by hundreds of ‘mini-buses’ that are actually secondhand Toyota vans from Europe. While it’s cheap, it’s certainly not the most efficient method. All summer I’ve been scheming and brainstorming different methods of transportation. Unfortunately, the tax on cars is something like 240%, meaning a twenty year old Land Cruiser runs you about $20,000 USD. Not exactly within my budget. Donkeys are readily available and cheap, about $60-80 USD, but they are a little undersized. Bicycles are expensive, approximately $120 USD, and you are limited to the city, unless you are Lance Armstrong. Bajas, three wheeled golf-cart like taxis, are one of my favorite means of transport, but they are too expensive unless you plan to use it as a taxi, roughly $4,000-5,000 USD.
That left one option: a motorcycle. My top two choices, Yamaha or Suzuki (also the most popular models in Addis) where both too expensive. You can always count on the Chinese for a cheap imitation though, and that’s exactly what I went with: a Loncin 125. I know, it’s a small engine; give me a break, it’s all I can afford.
The other day I was humming along, on my way to the gym when the bike started sputtering and then ran out of gas. Luckily, I was going downhill, so I coasted to the bottom where I knew a gas station to be. I pushed the bike into the station only to find it was a diesel station.
Time to push it back up the hill, to a Shell station about a half-mile away. Ethiopians are some of the most willing people when it comes to helping a commuter in distress; two guys immediately helped me push it up the hill. This was not because I was a ‘ferenge’ (foreigner). I have, on numerous occasions, witnessed people help push broken down cars and buses.
After reaching the Shell station I gave the guys a few birr for their help and then asked for a fill-up. ‘Sorry, petrol yellem (out of gas).’ A gas station out of gas, fantastic I thought; time to walk home and leave the bike. I parked my bike in the corner of the lot and started walking but was immediately called to the gas station café by an Ethiopian who was having a beer with his buddies. His English was near perfect and, to my surprise he asked me if I would like to borrow his car and jerry-can to fetch some gas. I was about to accept, and then decided I did not want to take the risk of a fender bender in someone else’s care.
Tsefay, my new friend’s name, was as polite as he could be. Rather than simply wishing me well when I declined, he asked the gas attendant to suck a liter out of his car and put it in my bike. Wow, what I guy I’m thinking. He then asks, ‘What’ll you take?’
“Giorgis, of course,” I said as I ordered the local beer. While we enjoyed our beer, along with a host of his friends, he told me he learned a lot from US soldiers stationed in Ethiopia when he was kid. The two main takeaways being spoken English and beer drinking. At least you are still doing both well, I thought to myself. I also learned that he had had a bike for over twenty years, and knew what it was like to be stranded. As we talked, one of his friends slipped out and told the attendant to transfer 3 liters of gas, rather than the initially ordered one liter.
When I saw what was going on, I was worried Tsefay would get mad and take it out on me. I immediately said I’d pay the difference, but he laughed it off and said he’d get his friends back. I finished my beer and told them I had to be on my way. Before leaving I bought them all a round and thanked them for their generosity. As I jumped on my bike however, I had a hard time getting it started. Tsefay came out, visibly concerned that the beer had affected my judgment.
“Are you OK with the beer?”
“Yes, I’m fine with the beer, I have experience.”
“Doesn’t look like it, are you sure the beer is OK with you?”
“Yes! I just need to get this bike started. The bike’s not OK with me.”
Eventually, we got it started, but Tsefay would not let me leave without promising to call him when I arrived at my destination. I was afraid he may not even let me go, he was so worried. I called him upon reaching the gym. He was thrilled and relieved that I had reached my destination safely.
I’m from the South, as the southeastern part of the US is referred to, and we like to pride ourselves on hospitality. I am not sure, however, that even in the South a perfect stranger would receive the type of generosity and hospitality that Tsefay showed me. The Ethiopian people are truly some of the most generous, hospitable people I have met.