Civata

Civata is a type of fermented food traditionally made in Ethiopia and Eritrea. It is prepared by fermenting barley flour and water, often with the addition of other ingredients such as spices or herbs, although the basic preparation primarily relies on these two. The fermentation process typically takes several days and results in a slightly sour, tangy flavor and a distinct aroma.

The texture of civata can vary depending on the preparation method and the desired consistency, ranging from a thick paste to a more spreadable condiment. It is commonly consumed as a staple accompaniment to many Ethiopian and Eritrean dishes, particularly those featuring injera, the characteristic sourdough flatbread. Civata can be served alongside stews, vegetable dishes, and meat preparations, adding a complementary flavor profile to the meal.

The nutritional value of civata is primarily derived from the barley, which provides carbohydrates and some dietary fiber. The fermentation process can also contribute to the development of beneficial probiotics, although this is not always a primary focus of traditional preparation. Like many fermented foods, civata has a long shelf life due to the natural preservation afforded by the fermentation process. Variations in ingredients and preparation methods exist across different regions and households, leading to a diversity of civata types.