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Amaranth is an English name but in Ethiopia, it is known by various local names. The Amharic name for amaranth is Lishalisho; Katilla by Meenit language; Jolili in Guragna and Halibo in Kembatigna. Three varieties of Amaranths are grown in Ethiopia (white, red and black). Amaranth belongs to the cereal group such as teff, sorghum, wheat, maize and barley, the seed as well as the leaves are used as food.
Amaranth is mainly grown in the Southern Nations and Nationalities Peoples Region (Beroshasa, Goldya, Maji and Yeki). It is the staple food of Meenit, Dizer and Surma. It is cultivated three times per year as a single or inter-cropping with maize or sorghum. It is drought resistant and can easily be cultivated with a minimum amount of water. Other countries in the world that cultivate amaranth as food are India, America, Mexico, Africa and Asia.
The young leaves are boiled and consumed as a vegetable such as spinach. The seed can be popped and consumed as qollo (a snack food), while the flour from the roasted on popped seed is used to prepare gruel, bessola snack food ), the flour can be mixed with teff and can be made into injera etc. In addition, katikala and borde(both local alcoholic beverages) can be made from Amaranth. Th grain are highly consumed by the local population.
Other countries use Amaranth grain to prepare bread, spaghetti, breakfast foods. various cakes and cookies. In addition, the seed has red color that can be used for food and beverage dye. The lack gluten in Amaranth seed makes it an appropriate food to celiac patient.
Amaranth leaves are rich in vitamins A, C, Fe and Ca. Consuming 50-100 gm of boiled Amaranth leaves can prevent night blindness that occurs due to the deficiency of vitamin A. The seed contains 12-17% protein and especially has the essential amino acid lysine and plays a role in preventing protein energy malnutrition (PEM). Furthermore, the nutritional contents of maize, sorghum, teff, wheat can be improved by combining Amaranth grain with the aforementioned cereals.
Source: Ethiopian Health and nutrition Research Institute
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