Ethiopians, are proud ambassadors of their country and culture. Food in particular is explained and advertised to foreigners with a great passion. And coffee.
“This is how we make coffee in Ethiopia. This is a Jebena.”
The procedure is somewhat similar to Turkish coffee. Coffee is boiled in the Jebena. Most Ethiopians enjoy drinking both traditional and Italian coffee. Espresso, generally black, but with tons of sugar. Turkish or Arabic coffee is also fine.
Drinking coffee without sugar is considered a nearly supernatural feat and met with the highest degree of skepticism. It is not uncommon for people to watch me closely as I take my first sip because they expect to see agony on my face.
Today, I decide to attempt an experiment, as Ainalem and Tewodros are busy explaining the Jebena to a Turkish colleague not familiar with Ethiopian coffee. Let’s call it “The Jebena Experiment”.
In French we say “jeter un pavé dans la mare”… so here comes the proverbial brick, ostensibly thrown towards my colleague but intended at the little two-person lobby for the promotion of Habesha (hint: Amhara) culture: “Actually, this is not the only Jebena that exists in Ethiopia, in the North it is different.”
I google and produce an image of the Jebena used in Tigray. It has no spout. Coffee is poured from the top, the same hole used to insert the coffee powder and water into the Jebena before boiling it. The top is covered while boiling the coffee, unlike the Jebena used by Amharas, this means no air can enter during boiling.
Figure 1: Jebena used by Amhara people
Figure 2: Jebena used in Northern Ethiopia and Eritrea
Their reaction is immediate. Shock, first. “What? How is this possible? This is what they use?” Then, disgust. “This is not good. Not right. This is wrong.” I mean, literally, disgust. Tewodros pulls a face as if I had shown him a puppy with seven legs.
Then, ex post facto justifications, that are apparently very common when people make moral or value-based judgements. “The coffee will all come out when you pour it, how will you prevent the powder from entering the cup? I think this cannot work… Eish…” Heads are shaken, probably in order to unsee the abomination that is the Tigrayan Jebena.
It works just fine, actually. I have tasted coffee from both types of Jebena, and it tastes the same. If anything, boiling the coffee without air entering the Jebena, as is the case in the Tigrayan version, probably makes it better. Also, how qualified are you really to argue about the taste of coffee when you put three spoons of sugar in the equivalent of a single Espresso?
Anyway, my work here is done, I am not going to open any kind of debate. All of a sudden, Tewodros throws it in like an afterthought: “Probably we find it strange because we are not used to it, maybe that is why.” Who says you cannot contribute to changing people’s minds…
For me, the experiment illustrates two things. First, that small differences in cultural practices cause an extraordinary amount of distress. We are fine with what is far removed (Italian coffee for Ethiopians for instance) but disturbed by what is close but somehow not done ‘properly’ (I personally find it very amusing to watch Italian chefs reacting to foreigners cooking Carbonara…).
Secondly, the racist comments and political conspiracy theories I have heard from the couple about Tigrayans in the past weeks are not based on direct experience. Had they sat down for coffee with a Tigrayan family or stepped into a Tigrayan household even once in their life, they would have seen this kind of Jebena. Instead, the wildest conspiracy theories are entertained based on an imaginary understanding of the ‘other’, defined primarily by their otherness. There is no room for the realization that ‘those people’ might have similar dreams and aspirations. And that their coffee might taste just the same.
Speaking of coffee, what was sold to me as “Blue Mountain Coffee” from Jamaica tastes more like “Mountain Goat Droppings” from a more local source. But, alas, one can only get a limited kick out of Rooibos (although it seems to be an absolutely miraculous herb that cures cancer and prevents aging…).
Also, yes, my experiment lacks a control group. That is not the point. You see where I am going with this. Everywhere in South Africa, blatant racism is excused with the idea that different groups of black people also don’t get along with each other. “Zulus and Xhosas hate each other.” Is repeated like a mantra. An explanation for the ubiquitous mistrust and spatial segregation. Their languages have been presented to me as very different, while other accounts state they are actually mutually intelligible. My bets are on the latter, simply because of the hostility is claimed to exist between the two communities. Two communities that can become allies when a bigger threat looms on the horizon: Apartheid or, much more recently, poor immigrants from other African countries.
So, what do we really know about the people we hate? And how similar do we know, deep down, that our values, practices and convictions really are?
Know thy enemy is a strange piece of advice. It is very difficult to know someone and still remain their enemy.