ADDIS ABABA– The Tourism Training Institute (TTI) called on hotels to incorporate traditional foods into their menus to better attract and serve tourists.
Despite Ethiopia’s rich cultural diversity and culinary heritage, many hotels do not currently offer the traditional dishes that visitors are eager to experience, according to the Institute. .
In interview with Ethiopian Press Agency, Deputy General Director of the Institute, Yitaseb Seyoum said that the potential of Ethiopian food tourism as a significant draw for international tourists.
He also noted that traditional foods in all regions and ethnicities are integral part of the Ethiopian cultural experience. By excluding these dishes, hotels are missing opportunities to enhance the overall tourist experience. They can differentiate themselves in the growing and competitive tourism market by featuring under-advertised foods, he highlighted.
All 80 and more ethnicities have own cuisine renowned for their unique flavors, ingredients, and preparation methods, reflecting the country’s diverse ethnic backgrounds. This diversity presents a rich tapestry that could enrich the hospitality industry, he added.
Hotels could be beneficial of training their chefs in traditional cooking and incorporating locally sourced ingredients into their offerings though it needs further research and budgets.
Though the number of hotels and the tradition of incorporating traditional foods into menus are rising, it has not yet widely exercised. The Institute is expecting better provision to tourists demanding a real taste of Ethiopian foods. The institute is encouraging hotels proving culturally immersive experiences, according to him.
“Some hotels even having foreign food items are not cooking their own national traditional foods. We tried to convince them to add and feature local traditional foods. Moreover, the institution is promoting hotels having traditional cuisines,” he remarked.
BY YESUF ENDRIS
THE ETHIOPIAN HERALD TUESDAY 25 JUNE 2024
