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]
Injera with eight kinds of stew
Ethiopian cuisine
Kita herb bread
Berbere and other ingredients
Ethiopian wat
Ethiopian food
Ethiopian cuisine fusion
Kitfo
Kitcha fit fit
Ethiopian Coca Cola bottle
Ethiopian cuisine
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Contributors: Prab R. Tumpati, MD
