Cuisine
Ethiopian
የኢትዮጵያ ምግብ
Teff injera, berbere and stews designed to be eaten with your hands.
Highland agriculture and Orthodox fasting created a deep vegetarian repertoire alongside spiced meat wats.
Sourdough injera as plate and bread, berbere heat, and communal eating.
Countries and regions
Ethiopian highlands
Dishes
Injera
እንጀራ
Sour teff crepes — the plate and the bread. The first one sticks. The ferment is the flavour.
48 hr 50 minA bit of workNo chilli
Doro wat
ዶሮ ወጥ
Chicken in a dark berbere-onion sauce, a hard-boiled egg — the feast pot, not a weeknight curry.
2 hrMedium🌶️🌶️🌶️
Misir wat
ምስር ወጥ
Red lentils in berbere — the fasting pot that is also Tuesday dinner.
55 minEasy🌶️🌶️🌶️
Shiro wat
ሽሮ ወጥ
Ground chickpea stew — silky, berbere-warm, and the pot that looks like nothing until you taste it.
35 minEasy🌶️🌶️
Gomen
ጎመን
Greens stewed with garlic and ginger — the vegetable that sits next to the wats.
50 minEasyNo chilli
Kitfo
ክትፎ
Minced beef, spiced butter and mitmita — traditionally raw. This is the briefly warmed home version unless you trust the butcher.
20 minEasy🌶️🌶️🌶️
Tibs
ጥብስ
Seared beef or lamb with onion, chilli and rosemary — the sizzling platter, not a stew.
27 minEasy🌶️🌶️
Atkilt wat
አትክልት ወጥ
Cabbage, potato and carrot in turmeric and a little berbere — the yellow vegetable pot.
45 minEasy🌶️