The Ethiopian wolf weighs 24-42 pounds. They mostly eat rodents. The narrow muzzle, and widely-spaced small teeth, are adaptations that help this wolf to handle small prey items They live in the grasslands and heath lands. Their order is Carnivora. The family is Canidae . The Ethiopian wolf is the most threatened canid in the world and the only wolf species to be found in Africa. It is generally similar to a coyote in shape and size, and has characteristically long legs and a long, pointed muzzle. The fur is a bright tawny red colour, with whitish to ginger underfur, the underparts, chin, chest and the inside of the pointed ears are white, and the bushy tail is black. Females can become more yellowish. Young wolves have charcoal colored coats. Males can be around 20% bigger than females.
The fennec foxes live in the hot climates of Ethiopia. They are very easy to tame so some people keep them as pets. They burrow for their homes. They can dig very fast so that’s why they live in the ground. They usual amount kits in 1 litter are 2-5. Fennec Foxes are omnivores, that means they only eat bugs. If they are hungry they will eat eggs and reptiles. They usually weigh 2-3 pounds. They have bat-like ears that let them hear very well. They have long thick hair that keeps them warm but not too hot during warm and cold days. They live in small groups from 2-5 foxes.
- 6 onions -1 chicken, cut in pieces, without skin
-2 cups clarified, spiced butter (recipe below)
-1/4 tsp each of black pepper, garlic powder and ginger
-1/2 cup wine salt to taste -about 4 cups of water
-a lime cut into slices
How To make it:
Wash the chicken pieces and soak in water with the lime. In a large pot, fry the onions without fat until tender. Add butter and stir. Add about 1/2 cup of water and the wine. Add spices. Add the chicken. Cook for about 45'. Add more water if necessary, and cook until done, and until the sauce is reduced (though it'll have to cool down to solidify a little). You can make this dish into the much more delicious (and spicy!) doro wat, chicken stew. To make the spiced butter, melt 1 lb of butter in a pot. Skim the foam as it forms, until the butter is pretty much clear. You can also by clarified butter at some ethnic food stores (again, try Middle Eastern ones). Mix a small piece of chopped ginger with 1 clove of garlic (minced) and a couple of slices of chopped onion. Add to the butter., 1 tsp of oregano and a pinch of turmeric. Stir and simmer for about 15'. Let the spices settle, and then drain. Yum
Flag of Ethiopia This is the flag of Ethiopia. It has three colors. It has one blue disk with a yellow star and little yellow lines coming out of the star. The yellow star on the blue disk, also known as the National Coat of Arms, is a symbol of the current government; it is intended to reflect the desire of the nations, nationalities and peoples of Ethiopia, as well as of its religious communities, to live together in unity and equality. The middle depends on what the government is and who is running it so the middle changes all the time but the green red and yellow stay no matter what.