dagabs

A dagab is a type of fermented dairy product originating from the Amhara Region of Ethiopia. It is similar in consistency to thick yogurt and is made from cow's milk. The fermentation process typically involves allowing the milk to sit at room temperature for several days, during which it develops a characteristic tangy flavor and a semi-solid texture.

Dagab is a staple food in Ethiopian cuisine, particularly among the Amhara people. It is often consumed on its own as a refreshing snack or side dish. It can also be incorporated into various meals, such as being mixed with injera, the traditional Ethiopian sourdough flatbread, or used as an ingredient in stews and other savory dishes. The production of dagab is often a traditional, homemade practice, passed down through generations. Its nutritional profile includes protein and calcium, characteristic of fermented dairy products. The taste is generally sour, with variations depending on the length of fermentation and specific cultural preparation methods.