The main staple foods in Dawuro include‘ukitsa’, bread made of enset, and ‘Silisuwa’, which made of cheese mixed with butter and other spices. This is one of an icon food of Dawuro people among others. Bread with uta, buratuwa, silisuwa, k’ochik’ochuwa and tanchuwa etc. are also traditional foods of Dawuro.
Uttaa is a dish prepared from sorghum or teff breads; this bread is broken into pieces and it mixed with cheese, butter and different spices and consumed with bread made of enset. Buratuwa made of minced meat and roasted k’ocho mixed with butter and spices.
Sulisuwa’ is a type of dish prepared from minced meat mixed with butter and other spices.
K’ochik ochuwa is a type of dish made of well-cooked mutton mixed with butter and spices while tanchuwa is a type of dish prepared by mixing cooked and chopped cabbage, cheese, butter and spices. Eating raw meat and drinking milk with bread is also common food in Dawuro.
The above traditional dishes are served during wedding, ‘toki-be’a’, construction works (like Halala Walls construction) and other important cultural ceremonies. There are also common foods that are consumed by women feed during delivery and by children during circumcision. Porridge, which is made of well-chopped k’ocho (Ensete musa), teff (Erogratis tef), and other cereals, is one of traditional foods eaten with a curry made of chilli, butter, and spices. Moreover, milk and its products as well as meat/flesh/ of ox/ cow, mutton, goat, chicken etc are often eaten by the Dawuro.
Wives usually prepare foods and drinks whereas a husband administers a household. Husbands eat alone in the living room; all children also eat in the living room. Wives eat in alcove/ k’ol’uwa/.
The most popular traditional drinks of Dawuro include ‘bordiya’, ‘sid’id’uwa’ ‘shameta’, ‘k’arebuwa’,‘geshuwa parsuwa’,and ‘harak’iya’. ‘Bordiya’ is made of sorghum, maize, barley and fermented barley grains. ‘Sid’id’uwa’ is made of teff and barley grains, whereas ‘shameta’ and k’arebuwa’ are made of barley without grains. ‘Geshuwaparsuwa’ and ‘harak’iya’are made of barley, maize, sorghum, runner/ geeshoo/ (woody plant either domesticated or wild shrub that used to make alcoholic drinks) and germinated barley grains. Bordiya was also main traditional drinks during the time of Halala walls construction.