Final answer:
The staple foods produced in Ethiopia are millet, sorghum, and corn (maize), which provide the bulk of dietary carbohydrates and are fundamental to Ethiopian cuisine. Other vegetables such as onions, cabbage, and kale also supplement the diet but are not considered staple grains.
Step-by-step explanation:
The staple foods produced in Ethiopia include a variety of grains and vegetables that form an integral part of the diet. The correct group of staple foods produced in Ethiopia are millet, sorghum, and corn (maize). These grains are major sources of carbohydrates and provide the foundation for many Ethiopian dishes. In addition to these staples, legumes are also a significant part of the diet, providing proteins.
Millet and sorghum are particularly well-suited to the Ethiopian climate and are the base for traditional breads and porridges. Corn, introduced from the Americas, has become another important staple crop. While other vegetables such as onions, cabbage, and kale are grown and eaten in the country, they do not represent the primary staple foods.