redda

Redda, also known as Raddah, is a traditional Ethiopian and Eritrean dish. It is a thick porridge made from coarsely ground barley or millet. The grain is typically boiled in water until it reaches a soft, dough-like consistency. Redda is often served as a staple food, particularly for breakfast or as a side dish. It is a nutritious and filling meal, valued for its simplicity and energy-providing qualities. The preparation can vary slightly by region and household, but the core ingredients remain consistent. Some variations may include adding a pinch of salt for flavor. Redda is a common food in rural areas and is often prepared in large batches to feed families. Its preparation is a testament to the resourcefulness of traditional cuisines, utilizing readily available grains.