Ethiopian cuisine
Ethiopian cuisine consists of various vegetable or meat side dishes and entrées, usually a wat, or thick stew, served atop injera, a large sourdough flatbread. Ethiopian food is not only healthy and nutritious, but it's also a great way to expose children to new flavors and foods.
Overview[edit | edit source]
Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour.
Ingredients[edit | edit source]
Ethiopian cooking can be heavy on meat — but the east African country’s cuisine is also full of delicious and super-satisfying dishes that are perfect for vegetarian, vegan, and gluten and lactose-free eaters. Key ingredients in most dishes are berbere, a spicy red pepper spice mix, and niter kibbeh, a spiced clarified butter.
Dishes[edit | edit source]
Some popular Ethiopian dishes include Doro Wat, Kitfo, and Firfir. Doro Wat is a spicy chicken stew made with berbere spice and niter kibbeh. Kitfo is a dish made from raw minced beef, similar to steak tartare. Firfir are shredded pieces of injera that are stir-fried with spices or sauce.
Eating Customs[edit | edit source]
Ethiopians traditionally eat with their hands and use pieces of injera to pick up bites of entrées and side dishes. Utensils are rarely used with this dish.
Beverages[edit | edit source]
Traditional Ethiopian beverages include Tella, an Ethiopian beer, and Tej, a honey wine. Non-alcoholic beverages include Buna, Ethiopian coffee, and Shai, Ethiopian tea.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD