Amharic cuisine is the fastest-growing food category in Japan

Amharics, the region in north-west India, is booming in recent years, and it’s the fastest growing food category globally, according to a new report from the International Food Processing Association.

In 2016, the food processing industry contributed almost a billion dollars to the economy, up from just under 1 billion in 2016.

In fact, the growth in the food industry in Japan is so dramatic that it surpassed the combined contributions from the beverage and tobacco industries in 2017.

The IFFA’s 2017 report, titled The Global Food & Beverage Market Report, reveals that the food sector in Japan accounts for nearly half of all food sales in the country.

It is also responsible for nearly $2.5 trillion in gross domestic product, which is a $1.3 trillion increase over the previous year.

This is more than the combined GDP of the United States, Germany, the United Kingdom, France, Italy, Canada, Russia, India, and China combined.

Japan’s food industry has grown so much in the past few years that it has overtaken China as the world’s biggest food producer.

In 2017, it produced roughly half of the world food production, with China accounting for just over half.

It’s no surprise that Amharis are the fastest expanding food category worldwide, since they produce a lot of the protein in our food supply.

I’m not the only one that sees this.

Food companies are starting to take notice of the increasing popularity of the Amharas, and are starting offering Amhari-flavoured foods to their customers.

One of the most popular foods is the amharic curry, which uses the spice of the region.

I love to eat amharis, but I have been asked to make it for a client for some time now.

My first time making a curry was years ago, and since then I have made it countless times.

The main ingredients in amharas are red chilli, ginger, garlic, and onions.

The spices are often added to the mix to enhance the taste.

This recipe is for a plain amharid curry, but it’s also quite tasty with a few variations.

My amhar is really good when it’s grilled.

The sauce makes it quite creamy, and adds a nice spice to the dish.

It’s also popular with Asian tourists, as it’s a popular dish among them.

The curry is a good alternative to curry.

The dish has a very rich, umami-like flavor that’s good with a bit of garlic, ginger and onions, but there are plenty of options as well.

I like to make this dish with rice, and serve it with steamed vegetables, so I don’t have to worry about it getting mushy when it cooks.

In this recipe, I use a mixture of chickpeas, beans, and green onions, plus a little bit of water.

The result is a creamy, creamy, delicious, delicious curry.

For a more adventurous curry, you could try adding some red chillies to the sauce.

I prefer to do this with chickpea flour, because it adds a bit more protein, and the chillies are just a bit sweeter.

If you make this recipe for your friends, it will make for an easy dinner party.

You can use a large skillet for this.

Also, if you make it yourself, you can add some spices if you like.

You could use cinnamon, cloves, or a little ginger.

I usually add a bit to my curry.

I make it by adding a pinch of red chillis powder to the chickpean flour and adding it to the pan.

The heat from the red chillinis cooks the chick peas, and then adds a hint of spice.

When you’re ready to serve, sprinkle some dried ginger over the top.

Serve it with rice and some steamed veggies.

It tastes amazing with some rice or vegetables.

A few tips: Make sure you get enough red chilliy powder to make two servings, and make sure to season with salt and pepper.

I find that it’s best to add just a pinch or two of salt and just a touch of pepper.

You could also add a little salt to your curry if you’re making it for someone with a spice sensitivity.

As always, I encourage you to try out all the different Amhar is delicious options that are available in the markets around you. 

Read more articles by Emily McKean

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