Enqutatash-Colorful Celebration with Biodiversity
by IBC ~ September 3rd, 2009. Filed under: Conservation.Gemedo Dalle (PhD), Forest Genetic Resources Department, Institute of Biodiversity Conservation
Editors: Abiyot Berhanu, Adugna Abdi and Kebu Balemie
Enqutatash, Enquan Metash, Babeboch Mehal...Enfineshnesh!
Ethiopian New Year is typically different and unique in the World. Unlike the others, the Ethiopian New Year is closely associated with the nature’s calendar, i.e. phenology of plants.
“Enqutatash”, meaning “gift of jewels”, is celebrated each year on September 11 or “Meskerem” 1 according to the Ethiopian Calendar, that fits well with the flowering season of most herbaceous species. Species diversity (richness) and abundance has a direct link to the Ethiopian New Year celebration. Almost all of the species with high social and cultural value are either endemic or indigenous to Ethiopia. We present here the most widely known cultural practices on the Ethiopian New Year using biological resources such as ornamentals, food, drinks and ecosystem services.
The brightly yellow-colored flowers of “Adey Abeba” (Bidens pilosa) are parts and parcels of the New Year celebration in the country. On this New Year, floors of each house in Ethiopia are decorated with fresh grasses, sedges and the deep yellow colored flowers of Adey Abeba.
Other plant species used include bread wheat (Triticum aestivum) for making the traditional bread called “Difo Dabo”, Sorghum (Sorghum bicolor) for “Fendisha”, which is a roasted sorghum used during coffee ceremony, Coffee (Coffea arabica) for drinking and also for its excellent aroma, “Teff” (Eragrostis teff) for making “Injera” and others.
The locally made alcohol called “Tella” is also prepared from different types of cereals including maize (Zea maiz), barley (Hordeum vulgarae), sorghum and Gesho (Rhamnus prinoides). Besides, animals are among the major parts of the New Year celebration. Hen used for making “Doro Wot”, cattle (mostly bulls) for preparing the different types of meat sauces, etc. Other products of biodiversity such as milk, butter, cheese, etc. are also among the most important ingredients in celebrating the New Year.
Micro-organisms also play a significant role in this celebration. To mention only few, the excellent taste of “Difo Dabo” (Bread) and “ergo” (yoghurt ) are the direct contributions of microorganisms. In general, many different types of plants, animals and microorganisms are directly linked to the Ethiopian New Year. It has to be noted that the above lists are much far from complete.
The eagerly awaited Ethiopian New Year is most remembered for the beautiful celebration decorated with flowers as well as for the diverse food types. Ethiopia is among the most diverse countries both biologically and culturally. This diversity has high economic and social value and therefore should be conserved.
However, the current status and trend of Ethiopian biological diversity is not encouraging. There is high genetic erosion due to different factors among which are land degradation, deforestation and overgrazing that directly contribute to loss of biodiversity. If the current environmental degradation is not halted through an integrated approach by all sectors, we will be in a very difficult situation. We may not be able to get enough food types for basic survival, live alone the colorful celebration of the New Year.
Think of celebrating the New Year without “Adey Abeba”, different types of grasses, diverse food types, and others! Is that not frightening? Yes, it is! So we need to be aware of the current and potential dangers of losing our biodiversity and pay due attention to conservation and sustainable utilization of our biodiversity.
We need to conserve our biodiversity because:
• Biodiversity is a source of cultural identity for many ethnic groups in Ethiopia,
• Biodiversity is fundamental to all life on Earth including human beings,
• Biodiversity provides all our food and many raw materials for production of essential goods and services such as clothing and medicines,
• Healthy functioning ecosystems provide many services including production of clean air and water, soil formation, waste and nutrient cycling and pest control,
• Biodiversity provides opportunities for tourism, recreation, research and education.
It is common to make promises at the beginning of each New Year in Ethiopia. On the eve of the 2002 Ethiopian New year, you are kindly requested to add the following promise to your list:
“I will care for nature and contribute positively to biodiversity conservation!”
Happy Ethiopian New year! Enqutatesh! Melakam Addis Amet! Amen!!
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September 3rd, 2009 at 8:12 am
The eve of the New Year celebration and afterwards is the time for people to swim in groups as the waters are now clear and plenty. The rivers and streams flow down to gorges with incredible beauty where most people in the countryside gather for swimming competitions. This is one of the ecosystem services biodiversity offers.
On September 11, another major event takes place in the countryside; an event when people beg God to return the crops eaten by mice and birds by saying “Kidus Yohanes, Ehilien Melis, Ayit Yebelawn, Wof Yebelawn!). This time they use the branches of a tree known as “Bisana” (Croton macrostachyus), a pioneer in most degraded montane forest ecosystems of Ethiopia, by placing in the center of the farm (mostly Teff farms) and putting piece of bread on the branches.
Biodiversity is the root of culture! Let’s wisely use it!
September 5th, 2009 at 11:50 pm
Dear Abiyot,
This is a very pleasing article. I only have one item to challenge you on, and that is the species of wheat used traditionally is not T. aestivum (bread wheat) but T. durum for making ‘dufo dabo’. It is only in towns where women often take their dufo to modern bakeries that T. aestivum is used. In traditional cooking, the heavier and ’stronger’ T. durum is preferred because the temporary ovens made by women to bake the bread cannot reach a good temperature to keep the lighter T. aestivum risen, i.e. it cooks too slowly and at a low temperature so it collapses, but T. durum maintains its thick doughy structure while it bakes (cooks).
October 18th, 2009 at 10:03 pm
Thank You very much for the wonderful article. Happy 2002! Great site!