List at Least five traditional biotechnological activities in Ethiopia & give procedures for each?

1. Fermentation of injera (traditional Ethiopian flatbread):
- Procedure: Mix teff flour with water and let it ferment for 2-3 days. The natural yeast and bacteria present in the environment will ferment the mixture, creating a sourdough starter. The starter is then mixed with more teff flour and water to make a batter, which is cooked on a hot griddle to make injera.

2. Brewing of tej (traditional Ethiopian honey wine):
- Procedure: Mix honey, water, and gesho leaves in a large container and let it ferment for 1-2 weeks. The gesho leaves contain natural yeast and bacteria that ferment the honey and water mixture, turning it into tej. The tej is then strained and aged for a few more weeks before being ready to drink.

3. Production of kocho (traditional Ethiopian fermented bread):
- Procedure: Peel and mash enset (false banana) roots, then bury them in the ground for several months to ferment. The natural enzymes present in the enset roots break down the starches into sugars, which are then fermented by lactic acid bacteria. The fermented mixture is then dried and ground into a flour, which is used to make kocho bread.

4. Fermentation of t'ej (traditional Ethiopian honey wine):
- Procedure: Mix honey, water, and gesho leaves in a large container and let it ferment for 1-2 weeks. The gesho leaves contain natural yeast and bacteria that ferment the honey and water mixture, turning it into t'ej. The t'ej is then strained and aged for a few more weeks before being ready to drink.

5. Production of ergo (traditional Ethiopian fermented milk):
- Procedure: Allow fresh cow's milk to ferment naturally at room temperature for 1-2 days. The natural lactic acid bacteria present in the milk will ferment the lactose into lactic acid, giving the milk a tangy flavor and thick consistency. The fermented milk, known as ergo, can be consumed as is or used in cooking.

1. Injera Production

- Ingredients: Teff flour, water
- Procedure:
- Mix teff flour with water to form a batter.
- Allow the batter to ferment for 2-3 days.
- Pour the fermented batter onto a hot griddle (mitad).
- Cook until the injera forms bubbles and turns brown at the edges.

2. Tej (Honey Wine) Production

- Ingredients: Honey, water, gesho leaves
- Procedure:
- Boil water and dissolve honey in it.
- Add crushed gesho leaves to the mixture and allow it to ferment for 10-14 days.
- Strain the fermented mixture to remove the gesho leaves.
- Bottle and age the tej for at least six months before consuming.

3. Tella (Barley Beer) Production

- Ingredients: Barley, water, hops (optional)
- Procedure:
- Soak barley in water overnight.
- Roast the barley and grind it into flour.
- Mix the flour with water to form a mash.
- Add hops (if desired) and allow the mixture to ferment for 5-7 days.
- Filter the fermented mixture to remove the solids.
- Bottle or barrel the tella and age it for at least two months before consuming.

4. Wat (Stew) Preparation

- Ingredients: Beef or chicken, vegetables (e.g., onions, tomatoes), spices (e.g., berbere, cumin)
- Procedure:
- Marinate the meat in spices.
- Sauté the vegetables.
- Add the meat and cook until browned.
- Add water and simmer until the meat is tender.
- Serve the wat with injera.

5. Coffee Ceremony

- Ingredients: Green coffee beans, water, spices (optional)
- Procedure:
- Roast and grind the green coffee beans.
- Add the ground coffee to a jebena (traditional coffee pot).
- Add water and bring to a boil.
- Serve the coffee in small cups.