Ethiopians in NYC

Why did Ethiopians come to America?

Ethiopians began arriving in New York City when a Communist regime took power in Ethiopia in the 1970s. The 1980 Refugee Act opened the door for thousands who had escaped Ethiopia and were living in Sudan to come to the US as refugees. A border war in the late 1990s with Eritrea created another wave of refugees. While Ethiopians are not currently admitted as refugees, New York City’s Ethiopian population continues to grow in small numbers through family reunions and a few asylum seekers.

Where do they live in NYC?

The closest thing New York has to a “Little Ethiopia” is a large concentration of Ethiopians living in the Parkchester in the southeast Bronx. Smaller groups are located in Jersey City and the St. Cloud section of East Orange, New Jersey, while others are scattered throughout Metro New York. Ethiopian cuisine has gained a foothold among New Yorkers, and at least a dozen restaurants, some quite trendy, can be found throughout the area.

Ethiopian culture in NYC

The Ethiopian Orthodox Church has historically been an integral part of Ethiopian political and social life. Many Ethiopians are also Muslim. One form of music popular among Ethiopians is a chant deriving from the Ethiopian Orthodox Christian Church. In America, Ethiopians have become less religious with each generation. By the second or third generation, they wear mainstream American clothes., sometimes blended with tadeonal components.

Ethiopian food to sample:

Ethiopian cuisine is similar to Cajun and Middle Eastern fare which combine pepper spices with staples such as lentils, potatoes, green beans, and olive oil.

Ingera is an Ethiopian food staple. A soft, flat, spongy bread, it is used to scoop up other foods. It is made of a grain called Teff which is indigenous to Ethiopia. Ingera is automatically served with all Ethiopean meals. Your food made even be served with

Ingera acting as a platter for the other foods.

Ethiopian meals are served family-style with everyone helping themselves from the same dishes. All food is eaten with your hands using Ingera as a scoop.

Key Wat is a beef stew made with a rich blend of spices. Served directly over Ingera, it is eaten by tearing off chunks and scooping up the stew.