Noodles are eaten all over the world. Sometimes they’re sweet, sometimes spicy. It has been around for centuries, and a lot of people might associate their origins with Chinese or Italian dishes, but they’ve made their mark in tons of countries.
However, one of the biggest changes the market has seen in Addis has been a move beyond the simple flavoring servings alongside the noodles. five years ago, little china, an Ethiopian-owned noodle restaurant was opened around the Sheger building, Bole. one of the first noodle places owned by a local.
A short time ago, the noodle restaurant business was not only dying but nearly non-existence. The only places where you would enjoy decent noodles were in Asian restaurants. But within a while, all of this is about to change. As the market opens for new experiences when people have more exposure to a different culture in addition to increasing urbanization has given further impetus to the noodle boom. New lifestyles and family patterns are replacing traditional eating habits; there is a demand for convenience products that are quick and easy to prepare and permit wide diversity.
“Being in the business for five years now, the turnover is quite satisfactory. I was able to open 4 branches and managed to meet the high rising demand,” mentioned Rediet Mekete, owner of Little China.
“I believe the reason this business taking off is that the new generation is inclined to try new cuisines and since the food is not strictly Chinese recipes, it has a mix of western touch so it’s much easier to try and that’s more likely why people are interested in noodles recently,” she added
The growth rates for noodle attraction in Ethiopia are steadily increasing. But the country’s milling industry has very little access to imported durum wheat qualities; it generally uses bread wheat for grinding into noodle flour.
Most Ethiopians shop daily at local markets, where the traders offer raw materials such as chicken, fish from large sacks. mainly chicken, with the highest demand, is available as a packaged product at food stores or freshly slaughtered. It is looked upon as a rapidly growing segment of the Ethiopian food industry. Market experts estimate the demand for chickens for restaurants is growing extensively high.
One difficulty is the supply situation of raw materials. Although Ethiopia has a long wheat-growing tradition, the industry’s productivity is very low, the market supply of different vegetables and fishes is uncertain. Half of the small farms have less than a hectare to cultivate. There is a lack of machinery, fertilizers, and irrigation systems, and the raw materials are not found constantly which can create hustle and cost change in noodle serving restaurants.
Yet another challenge is the quality of the raw materials. Home-grown wheat differs greatly in quality since the farmers often cultivate traditional varieties instead of the conventional types. Although this practice makes a valuable contribution to preserving biodiversity, it makes it difficult to maintain a standardized quality.
Chalony smoothie and noodles is also another best-owned noodle restaurant in the market. bring Ethio-Chinese fusion cuisines. expanding to over for branches in a short time.
“The demand is high, serving a minimum of 200 people per day. It is busy and crowded. mentioned the branch manager.
“it’s quite interesting the spectrum of our food tradition transcending to different cultures, with collaborating Ethiopian taste and Asian foods, it gives foreigners the options to find a familiar international cuisine with Ethiopian taste.”
“maybe when this industry gets bigger and more traction it could be a motivation for expanding into different international cultures and introducing it to locals as well as tourists.” mentioned an expert, who wanted to stay anonymous.
Noodles are beloved comfort food in many cultures. ” since I have tried noodles it instantly became one of my favorites and to go to food choice.” mentioned Samrawit Haile, a customer.
