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The goal of this website is to promote the Ethiopian cuisine and the enumerable Ethiopian Restaurants located across the world serving delightful, healthy, and delicious dishes, along with a truly Ethiopian hospitality. With the growing love and appreciation for Ethiopian food around the world, Ethiopian Food Guide is a valuable tool that can help you find an Ethiopian Restaurant located near you.
In addition to finding a Restaurant near you, the website provides you with valuable information on several Ethiopian dishes, including how to make them and what to serve with them. Ethiopian Food Guide is also a great place to learn more about the rich & diverse cultures, traditions and history of Ethiopia; a country shrouded in mystery for thousands of years until very recently.
We hope you find Ethiopian Food Guide an enjoyable, inspiring and informative in your journey to discovering more about Ethiopian and the Ethiopian Cuisine.
Thank you & Melkam Gebeta!
BROWSE BY LOCATION
Welcome to Lucy Lounge & Restaurant Lucy Lounge & Restaurant is well known for its unique and interesting decor as well as its humble and courteous staff. You can find us at the St. George Street in Arada Sub City, Next to National Museum, Addis Ababa Ethiopia. We look forward to serving you!
Arat-kelo national museum Addis Ababa, Ethiopia
About Awash Heartfelt Ethiopian delights meet traditional interior design at Awash Ethiopian Restaurant, a family-owned restaurant in Chicago’s neighborhood of Edgewater. Inspired by fresh ingredients, this casual restaurant offers time-honored dishes that deliver the true taste of Ethiopia for vegans, vegetarians and meat lovers.
6324 N Broadway St. Chicago, IL 60660
Since 2017 Habesha Ethiopian Cuisine Embracing Ethiopian Cuisine and Culture through deep-rooted family heritage and history, beautiful art and culture through authentic colours, paintings, decor, and furniture food & Coffee Enjoy the ambiance of Ethiopian dining and life style in the soul of Maboneng Precinct, we are inspired by creating memorable experiences and a feel at home setup.
289 Fox St, City and Suburban, Johannesburg, 2094
OUR STORY Co-owners Ash Nega and Titi Demissie were both born and raised in Ethiopia. The two met later in life in Atlanta and instantly knew they would be a team forever. A few years later, Ash had a dream and a clear vision of Desta. His wife, Titi, faithfully and passionately dedicated herself to implementing the idea. The couple decided to start small and focus on what was important within their business model: authentic flavors, high quality ingredients, organization, cleanliness, speed and great service. After a lot of planning and hard work, Desta Ethiopian Kitchen opened its doors on July 1st, 2006. At the time, the restaurant served 8 people ﾖ 4 seated at a table and 4 standing at a counter top. Now, with the capacity to serve 250 guests, Desta continues to shock first time visitors. After multiple expansions, they have held tightly to their values, authenticity and excellent business model. Fusing Ethiopian culture with modern business tactics, Desta Ethiopian Kitchen is truly a unique experience.
3086 Briarcliff Road Northeast [and] 1520 Avenue Place, Atlanta, GA, 30329
Welcome We would like to invite you to visit us in our beautiful restaurant “Savanna”.ﾠIf you want to try or experience the exotic and originality of modern African-Eritrean cuisine, come to us.ﾠWe are located in the heart of Berlin or better in the popular district (Prenzlauer Berg) – the trendy district par excellence, with many interesting locations, event locations, bars, etc. We look forward to you! Your Savanna team
Savanna - Sredzkistrasse 26, 10 435 Berlin (Prenzlauer Berg)
Who we are Zighni, doro wet, derek tips and St George beer.ﾠYour experience in the world of Ethiopian and Eritrean cuisine could begin at the tables of our Habesha.ﾠWe are close to the historic center of Bologna, in a casual and familiar place where, we promise you, you will immediately feel at home.ﾠIn fact, when it comes to food, conviviality is always the basis of the Ethiopian tradition.ﾠSo take a seat, tear off a piece of bread and start tasting meat-based but also vegetarian dishes, which tell of distant lands.ﾠConclude this trip to North Africa with the Ethiopian coffee ritual, which we propose again faithful to tradition, and you will want to start all over again!
Via Ferrarese 113 / AB, 40120, Bologna
OUR RESTAURANT Local fresh Ethiopian cuisineﾠfor everyone Sheba Authentic Ethiopian Restaurant isﾠlocated conveniently off of Nicholson Lane in Rockville, Maryland.Sheba, one of Rockville’s leading ethnic dining establishments, is proud to announce its grand opening. Each of the items – Doro wot (Chicken Stew), Beef Tibs, are perfectly cooked and accented with authentic spices & ingredients. Sheba’s dishes paired with an extensive wine list are a testament to the expertise and passion that have made it a first. There’s a strong emphasis on long-simmered flavorful dishes. Here, guests can experience The art of Ethiopian dining. The menu’s courses encourage sharing and enjoyment of many exciting flavors. The extra care taken is what this cuisine is ultimately about. Try several small plates, or the sampler # 1(for meat eaters) or the vegan friendly sampler a dream for any Ethiopian food lover. Rich, long-simmered flavors are abundantly present in the Tibs Key Wot. Guests can also enjoy dishes with the freshest produce carefully sourced through local area Farmers Markets, and more. Pre-dessert options include Ethiopian honey wine.
5071 Nicholson LaneﾠRockville MD 20852
The world of cuisine has more to offer than Züri Gschnätzlets and Kebap. Enjoy East African authenticity paired with a dash of Circle 3 ambience – Habesha: The restaurant for Ethiopian and Eritrean specialties in Zurich. Get involved in broadening your horizons.ﾠThe Ethiopian-Eritrean cuisine offers extensive menus with or without meat.ﾠBeef, lamb or chicken, vegetables, racy sauces, lentils, chickpea puree, injera – a flatbread made from teff flour – and berbere – a spicy mix of spices – are what make it special. ABOUT US The Habesha restaurant is a family business.ﾠThe Habtemariam family warmly welcomes you. Habescha is a term used by Ethiopians and Eritreans to describe themselves. It is a concept of pride and is used to distance differentiation between different tribes, as well as to celebrate the unification of people themselves region. For example, one asks: “Are you Habesha?” Instead of “Are you Ethiopian or Eritrean?”.
Weststrasse 192, 8003 Zurich
Welcome! Most everyone loves to travel. It’s exciting to see new places and experience the different customs, entertainment and foods of other cultures. Many people may not get the chance to travel because of time constraints or other obligations, but they are still able to sample other cultures through food. Imagine a trip to an ancient country, shrouded in mystery, a country that most Americans don’t know too much about today. It is a country of lush mountain highlands and arid lowlands with a rich cultural and religious history that maintains many of its customs to this day. The country is Ethiopia, the birthplace of coffee, home to some of the best Olympic runners in the world and the place believed by many to be the final resting place of the Ark of the Covenant. Observing the Julian calendar, Ethiopia boasts 13 months of sunshine. The rainy season may come, but the sun still shines in an unmistakable sense of hospitality and sharing from its people. Ethiopian food is uncomplicated and healthy, but no single adjective can adequately describe how absolutely delicious it is. Most dishes begin with a bread, as in many cultures, but not in loaf form. Injera […]
510 Snelling Ave N in St. Paul, MN 55104
WHO ARE WE? Our restaurant is based on the belief that our customers are of the utmost importance.ﾠThe manager strives to meet their needs.ﾠThis has made our reputation, because a large part of our activity comes from regular customers, or who have heard of us.ﾠ We would like to take this opportunity to prove to you that we are trustworthy and that we will be able to offer you the best service, to help you discover these new flavors. Thank you all, we look forward to seeing you soon.
7 Rue de la Collégiale, 75005 Paris, France
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ETHIOPIAN FOOD RECIPES
Doro Wot Recipe
Doro Wot is a stew of chicken and hard-boiled eggs, and it is one of the most recognized dishes of Ethiopia. The key to authentic, great-tasting Doro Wot is good quality, flavorful Berbere, and a very long cooking process. It is very important to cook the onions slowly until they’ve caramelized to make a deeply flavored base. It can take several hours to make Doro Wot. You can cut back on the cooking time and your Doro Wot will still taste good, but it won’t taste like it’s supposed to. The magic is in the slow-cooked onions. MEASUREMENTS AND INGREDIENTS 3 pounds boneless chicken breasts cut into cubes you can substitute it with veggies2 chopped onions4 cloves minced garlic1 cup red wine2 cups Water2 teaspoons salt1 teaspoon ground cardamom2 tablespoons garam masala2 tablespoons paprika1 tablespoon crushed red pepper2 tablespoons fenugreek seeds1 tablespoon dried thyme3 tablespoons tomato paste1 tablespoon sugar1 juiced lime INSTRUCTIONS The Doro Wot dish is very simple to prepare, just follow these easy steps:Slowly cook all the Doro Wot ingredients for 4 to 6 hours in a covered pot – do not include the lime yet.The chicken must be soft and tender.Once cooked, mash the chicken with a potato masher.Stir in the lime juice.Directions to Make the Injera SOURCE: https://www.demandafrica.com/food/all-you-need-to-know-about-ethiopian-food/ Alternative Recipe IMAGE SOURCE MEASUREMENTS AND INGREDIENTS 3 skinless, boneless chicken breasts, cut into 1 1/2-inch pieces1 […]
A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and Water, using wild yeast to ferment over a couple of days. It is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian food. The fermentation process can take up to 2 or 3 days, depending on your climate. There are a number of different recipes to make Injera and none have a solid formula. A number of factors can alter the quality of injera such as the temperature of the grill, the type of grill (Mitad), the temperature of the dough during fermentation, quality of the flour, ways of mixing the dough, etc. Injera is typically served with vegetables and/or meat on top where the bread is actually an eating utensil. MEASUREMENTS AND INGREDIENTS 5 pounds self-rising flour1 pound teff1 pound corn flour1/2 gallon Water (till medium thickness) INSTRUCTIONS Add all ingredients in large bowl and mix thoroughly by hand.Let it ferment overnight (24 hours) in room temperature.Heat a flat round or square grill (Mitad) to 400 degrees.Remix the dough; if too thick add more Water till dough is runny (medium thickness).Pour dough on grill in rotating […]
Kinche is a very common Ethiopian breakfast food, equivalent of oatmeal, if you will. It’s incredibly simple, inexpensive, and nutritious. It is made from cracked wheat, which you can find in any grocery store. You can boil it in either milk, or part milk/part Water. And in Ethiopia, after the Kinche is cooked it is mixed in the pan with Niter Kibbeh or oil and fried onions. MEASUREMENTS AND INGREDIENTS a cup of cracked wheat3 cups of Water (or a mixture of milk and Water)about 2 table spoon of Niter Kibbeh (clarified spicy butter) or Oil of your choicesalt INSTRUCTIONS Bring the Water and milk mixture to boil in a medium high heat.Add the cracked wheat, cover the pot and let it cook.Try not to stir it till it is cooked, that way it will not burn the bottom of the pot, as well as the Kinche.It will take about 20 to 25 minutes for all the Water to get absorbed.Once it is fully cooked, turn off the heat, add the butter and salt to taste while it is still hot and mix them well.Serve your Kinche with small plates or bowls. RECIPE SOURCE: https://allaboutethio.com/rkinche.html Alternative Recipe IMAGE SOURCE MEASUREMENTS […]
Gored Gored Recipe
Learn how to make Gored Gored by using this simple recipe from Ethiopian Food Guide. Here you will learn about all the ingredients you will need to make this traditional Ethiopian dish with all the necessary directions. MEASUREMENTS AND INGREDIENTS 2 pounds of tender beef4 tablespoon Niter Kibbeh (seasoned butter)4 tablespoon Berbere Awaze INSTRUCTIONS Cut the beef in cubes and on a medium skillet melt the butter (Niter Kibbeh) at low heat.Mix the beef and berbere Awaze in the butter.Sautee at high heat for 1-3 minutes continuously stirring until the meat cooked rare, medium or well done depending on your taste.Traditionally, it is served rare. Add a pinch of salt to taste and enjoy with injera or rice. Learn More About Ethiopian Foods Here. RECIPE SOURCE: https://allaboutethio.com/rgoredgored.html IMAGE SOURCE: https://en.wikipedia.org/wiki/Gored_gored
Minchet Abish Recipe
Learn how to make Minchet Abish by using this simple recipe from Ethiopian Food Guide. Here you will learn about all the ingredients you will need to make this traditional Ethiopian dish with all the necessary directions. MEASUREMENTS AND INGREDIENTS 1 tablespoon olive oil1 pound ground beef2 red onions, finely chopped1/2 cup chili powder1 cup Water1/2 stick butterKosher salt to taste1/4 teaspoon ground ginger1/4 teaspoon chickpea flour1/4 teaspoon ground cardamom1/4 teaspoon ground cloves1/4 teaspoon ground cumin1/4 teaspoon ground coriander1/2 cup red wine1/4 teaspoon ground fenugreek EQUIPMENT Large sauce pan INSTRUCTIONS Heat the oil in the pan.Add the onions, salt and fenugreek. Sauté until browned.Add the meat. Sauté until relatively dry.Add the butter. Cook until the butter is melted.Add the ginger and wine. Cook 2 minutes.Add the chickpea flour and Water. Bring to a boil, and then reduce to a simmer.Add the remaining spices. Simmer until the meat is soft and tender.Serve your Minchet Abish preferably with Injera. Learn More About Ethiopian Foods Here. RECIPE SOURCE: https://allaboutethio.com/rminchet.html IMAGE SOURCE: https://www.afoodieworld.com/foodie/3251-ethiopian-eats-minchet-abish-wot
The Ethiopian table doesn’t get greener than this staple dish, which you can make with collard greens or kale.Learn how to make an authentic Ethiopian dish by using our Gomen Recipe. MEASUREMENTS AND INGREDIENTS 1 pound of collard greens or kale½ cup of finely chopped onions2 tablespoons olive oil½ teaspoon chopped garlic, or a little more to taste½ teaspoon ginger powder, or a little more to taste INSTRUCTIONS Strip the leafy greens of the vegetable from the thick spine that runs through each leaf, using nothing of the spines. Coarsely chop the greens, and then boil them in Water until they’re very soft and tender, about 45 to 60 minutes. When they’re ready, drain the Water, but reserve just a little for the next step. In a new pot, cook the onions and garlic in the olive oil for a few minutes until the onions begin to glisten. If necessary, add just a little Water to keep them from burning. Now add the ginger, stir the mixture, and cook it for a minute more. Add the well-cooked greens and just a little bit of Water. Let the greens, onions and spices simmer until the Water begins to cook off and […]
Defo Dabo Recipe
This is one of the many breads made in Ethiopia, and it has a special ingredient; before baking, you wrap the moist dough in Koba Kitel – that is, the leaves of the Enset plant, a vital food source in many Southern Ethiopian cultures. Enset is often referred to as “false banana” because it resembles a banana plant. And, sometimes, if you can’t find Enset leaf in your local market, you can use banana leaf instead, or simply bake the bread without it. This recipe is for one loaf of about nine inches in diameter. MEASUREMENTS AND INGREDIENTS 3¼ cups of wheat flour½ packet instant dried yeast3 tablespoons of sugar½ tablespoon of salt½ tablespoon of ground coriander½ tablespoon of cumin (or a little more, to taste)½ tablespoon of cardamom2 tablespoons of olive oilAbout ¼ to ½ pounds of banana leaf12 ounces of warm Water, plus a little more if necessary (see below) INSTRUCTIONS Combine the yeast, sugar and salt in a medium-sized bowl. Pour about 12 ounces of warm Water over it, stir to dissolve the ingredients, then cover the bowl and set aside for 20 minutes or so to allow the yeast to activate (by this time the mixture should be […]
Enkulal Tibs Recipe
Learn how to make Enkulal Tibs by using this simple recipe from Ethiopian Food Guide. Here you will learn about all the ingredients you will need to make this traditional Ethiopian dish with all the necessary directions. MEASUREMENTS AND INGREDIENTS 2 eggs3 tablespoons diced onion3 tablespoons diced jalapeño pepper3 tablespoons diced tomato1 tablespoons Niter Kibbeh or oil, or more to taste¼ teaspoon cardamom½ teaspoon berbere, or more to taste INSTRUCTIONS In a skillet, melt the Niter Kibbeh or heat the oil, then add the diced vegetables. Let them cook for a few minutes until they become soft. Add the berbere, stir the mixture, and let it heat for another minute or two. Finally, add two eggs – don’t scramble them in a bowl – and stir the mixture around in the skillet until it’s as done as you like it to be. You can serve this dish with injera, in a wrap, or in a pita pocket, or you can just eat it with plain old American toast. Learn More About Ethiopian Foods Here. RECIPE SOURCE: https://ethiopianfood.wordpress.com/recipes/ IMAGE SOURCE: http://tropicsgourmet.com/5-tropics-inspired-breakfast-recipes/
Zilzil Tibs Recipe
Learn how to make an authentic Ethiopian dish by using our Zilzil Tibs Recipe. Here you will find all the ingredients you will need to make this traditional Ethiopian dish with all the necessary directions. MEASUREMENTS AND INGREDIENTS Niter Kibbeh (Spiced Butter): 1 pound unsalted butter1 tablespoon chopped fresh ginger1 teaspoon whole allspice berries1 teaspoon fenugreek seeds1 teaspoon dried oregano1/2 teaspoon turmeric6 black cardamom pods, crushed lightly with a knife blade2 cloves garlic, coarsely chopped1 small yellow onion, chopped Berbere (Spice Mix): 1/3 cup New Mexico chile powder1/4 cup paprika2 teaspoons cayenne pepper2 teaspoons ground ginger2 teaspoons kosher salt1/2 teaspoon garlic powder1/2 teaspoon onion powder1/4 teaspoon freshly grated nutmeg2 teaspoons black cardamom seeds2 teaspoons coriander seeds2 teaspoons fenugreek seeds1 teaspoon whole allspice4 cloves1 small stick cinnamon Braised Beef: 1 pound beef tenderloin, cut into 1/2-inch cubes2 tablespoons red wine1 green bell pepper, cut into 1/2-inch squares1 small red onion, finely diced1/4 cup low-sodium chicken broth or Water1/4 teaspoon freshly ground black pepperKosher saltInjera, for serving SPECIAL EQUIPMENT: A spice grinder INSTRUCTIONS For the niter kibbeh (spiced butter): Melt the butter in a small saucepan over medium-low heat, swirling occasionally.Stir in the ginger, allspice, fenugreek, oregano, turmeric, cardamom, garlic and onions […]
Ethiopians eat a number of breakfast porridges. There’s Bula, made from powdered Enset, which is definitely an acquired taste; and the more conventional Kinche, made with cracked wheat. But the tastiest, as well as the easiest to prepare, is Genfo, a simple wheat or barley porridge made spicy with berbere and rich with niter kibbeh. So, if you want a filling breakfast, try some Genfo. This recipe is enough for two portions. MEASUREMENTS AND INGREDIENTS 1 cup wheat or barley flour2 cups Water1 tablespoon berbere, or more, to taste2-3 tablespoons Niter Kibbeh or oilTouch of cardamom (to taste)Plain yogurt (optional) INSTRUCTIONS Bring the Water to a boil, then reduce the heat and slowly add the flour, into which you’ve put the cardamom, stirring to avoid lumps. Keep stirring until the mixture is well moistened. Remove from heat, mold the Genfo into the shape of a bowl, and hollow out a hole in the middle (see photo). If you’re using Niter Kibbeh, melt the butter, then mix the butter (or oil if you’re not using butter) with the berbere. Finally, pour the spicy liquid into the hole you’ve hollowed out in the Genfo, and eat it by the spoonful, dipping each scoop into the liquid center. You can dress up the dish by putting a ring […]
9 Ultimate Ethiopian Breakfasts
Firfir or Fitfit is a probably the most common of the Ethiopian breakfasts. It is made from shredded injera or Kita stir-fried with spices or Wot. Another popular Ethiopian breakfast dish is Fatira. The delicacy consists of a large fried pancake made with flour, often with a layer of egg. It is eaten with honey. Chechebsa (or Kita Firfir) resembles a pancake covered with berbere and Niter Kibbeh, or other spices, and may be eaten with a spoon. Genfo is a kind of porridge, which is another common breakfast dish. It is usually served in a large bowl with a dug-out made in the middle of the Genfo and filled with spiced niter kibbeh. A variation of Fuul, a fava bean stew with condiments, served with baked rolls instead of injera, is also common for breakfast. Ethiopian Breakfasts #1: Chechebsa Also known as Kita Firfir, Chechebsa is one the most common and popular breakfast dishes in Ethiopia. It is made out of sliced shreds of Kita, which is similar to India’s pita bread, and marinated with berbere. In more traditional households, it is commonly served with a side of honey and a bowl of plain yogurt. You can find the recipe for Chechebsa here. Ethiopian Breakfasts #2: Kinche Kinche is a very common Ethiopian breakfast, and it’s the equivalent of oatmeal. It is incredibly […]
Ethiopian Foods 101: The Ultimate Culinary Guide to Ethiopia’s Rich and Diverse Cuisine
Ethiopian Food is one of the world’s most distinctive cuisine, befitting its remarkable history and deep-rooted cultural heritage. And while it is enjoying a lot of attention around the world these days, it has been one of the world’s best-kept secrets for so long.
5 Most Popular Ethiopian Vegetarian Dishes
Ethiopian food can be very vegetarian and vegan friendly since it features a selection of uniquely Ethiopian vegetarian dishes that you’ll find available at almost every Ethiopian restaurant. Vegetarians and vegans traveling to Ethiopia should consider visiting just prior to Orthodox Easter or Orthodox Christmas as you will be virtually guaranteed to find vegetarian food everywhere during these times. This is because most Ethiopians that follow the Ethiopian Orthodox religion will be fasting by forgoing forgo meat and dairy products for upwards of 50 days. Fasting dishes served during these periods are incredibly delicious, and may not always be available in restaurants during the non-fasting periods. Ethiopian Vegetarian Dishes #1: Shiro Wot Image Source Shiro Wot, or just Shiro, is arguably the one of the most commonly consumed Wot dishes in Ethiopia. It is especially popular during the fasting periods among Ethiopian Orthodox Christians as well as vegetarians & vegans who abstain from eating meat and dairy products. However, there are varieties of Shiro that are made out of butter and also have meat added to them, so remember to let your waiter know your preferences beforehand. Shiro is made from chickpea and broad bean flour, subtly spiced with garlic, […]
Top 7 Ethiopian Meat Dishes
Ethiopian Meat Dishes #1: Doro Wot One of the great Ethiopian meat dishes for all meat lovers, Doro Wot (chicken stew), is made with the mixture of the omnipresent Berbere, a heavy load of Niter Kibbeh (Ethiopian clarified butter), chicken parts, eggs, and onions. The sauce is mostly made from onions that have been stewed down for so long, they disintegrate into a puree. The chicken comes dripping with juices and the egg is caked in flavor. In Ethiopia, Doro Wot is the go-to meal of celebration during national and religious festivals. And because it takes a long time to make, it is often only served during these holidays and on special occasions. You can find the recipe for Doro Wot here. Ethiopian Meat Dishes #2: Tibs Cubes of meat (beef, lamb or goat) stir-fried with onions, peppers and other vegetables in Niter Kibbeh. Quite often, twigs of rosemary or other herbs are added to it. Tibs can also be served spicy with some Berbere thrown in. Tibs is served in a variety of manners, and can range from hot to mild or contain little to no vegetables. There are many variations of the delicacy, depending on type, size or shape of the […]
Top 10 Authentic Ethiopian Drinks
There are several uniquely Ethiopian Drinks that one should try to experience, whether you have the chance to visit Ethiopia or you are in some other country and happen to find an Ethiopian Restaurant in your locale. Traditional Alcoholic Ethiopian Drinks There are several traditional alcoholic drinks that are customarily homemade by using natural ingredients. Here is a list of the most popular and wildly consumed traditional alcoholic beverages in Ethiopia. Ethiopian Drink #1: Tej Tej, is a potent honey wine or mead that is brewed and widely consumed in much of Ethiopia. It is prepared from honey and a green herb called Gesho, a very important additive in almost all of the alcoholic drinks of Ethiopia. Tej comes in varying degrees of sweetness that deceptively masks the high alcohol content of the drink. It is typically served in a rounded vase-like or beaker-like glass container called a Berele, but if you are new to the drink one Berele maybe too much. Just like any other wine, Tej can be stored for a long time; and longer it is stored, the higher the alcohol content, and the stronger the taste. Ethiopian Drink #2: Tella Tella is another popular alcoholic drink in Ethiopia. It is a traditional […]
5 Most Underrated Ethiopian Breads
Dabo is an Amharic term customarily used to refer to all Ethiopian breads, and it comes in several varieties, some of which are commonly consumed in everyday life, while others are specially prepared for special occasions. Dabo is typically baked on a Mitad, a traditional Ethiopian large baking pan which is also used to make Injera. Here are some of the most popular breads in Ethiopia. Ethiopian Breads #1: Difo Dabo Image Source Difo Dabo is a variation of the basic Dabo that differs from regular the regular Dabo because, when its being baked, the dough is wrapped in a large green leaf of the Enset (false banana) tree, known in Ethiopia as Koba Kitel. You can find the recipe to make Defo Dabo here. Ethiopian Breads #2: Kocho Image Source Kocho is a type of bread that is made from the trunk of the Enset tree. In some of the southern parts of Ethiopia, the trunk of the Enset tree is ground into a dough which is buried in the ground and fermented to make Kocho. Ethiopian Breads #3: Ambasha Image Source Ambasha is a very popular Dabo, which one may be able to find in Ethiopian restaurants, even those found outside of […]
The Amazing Ethiopian Coffee Ceremony that Lasted Generations
As the birthplace of coffee, Ethiopians have been drinking coffee (or Buna as it is known in the official language of the country – Amharic) for centuries. It is no wonder then, that they have developed a unique and very social coffee ceremony that is truly Ethiopian. In this short article, we will learn a little about the Ethiopian Coffee Ceremony as it is practiced in the country everyday. The Ethiopian Coffee Ceremony The whole process of the preparation and serving of Buna in Ethiopia is a unique and elaborate social affair. A typical traditional Ethiopian coffee ceremony will take up to half an hour and starts with roasting of raw green coffee beans right in front of the guests by a host who is always a woman. In most homes, a dedicated coffee area is kept surrounded by fresh-picked grass and specialized traditional coffee furniture specifically for this occasion. Most households, both in cities and rural areas take the Ethiopian coffee ceremony very seriously and setting up a dedicated place for the occasion is of paramount importance. When the beans are roasted, the host will bring the pan around to all the guests so that they can enjoy the aroma. […]
2 Must Try Ethiopian Mixed Platter Dishes
Whether you are vegetarian or a meat lover, the best place to begin with Ethiopian food is to order Mixed Platter Dishes at an Ethiopian Restaurant near you – meat, vegetarian, or both – so that you can sample a variety of stews (Wots) and dishes at one sitting. Although the mounds delivered to your table may individually appear small, collectively the portions are often staggeringly large. We recommend sharing a plate with others so you don’t feel overwhelmed. Although some dishes may appear regularly in mixed platters, the ones that comprise yours will likely be based on whatever happens to be cooked fresh that day. Always a tasty surprise! Mixed Platter Dishes #1: Beyainatu Image Source One of the most popular dishes in Ethiopia, especially among vegetarians, the word ‘Beyainetu’ roughly translates to “a bit of everything”. And true to its name, the dish comes with a layer of injera on a large serving platter with several tasty and colorful vegetarian dishes on top, including several types of lentil and split pea stews (e.g., Shiro Wot, Misir Wot, Alecha Kik or Mesir Kik) along with Kale (Gomen), Cabbage (Tilkil Gomon), etc. The dish is also very popular in Ethiopia, where for religious […]
3 Most Beloved Ethiopian Snacks
A typical Ethiopian snack, is Dabo Kolo (small pieces of baked bread that are similar to pretzels) or Kolo (roasted barley sometimes mixed with other local grains). Kolo made from roasted and spiced barley, safflower kernels, chickpeas and/or peanuts are often sold by kiosks and street vendors, wrapped in a paper cone. Snacking on popcorn is also common, especially during Buna-time. Ethiopian Snack #1: Kolo Image Source Kolo is simply roasted barley, and it is Ethiopia’s go-to snack for everybody including children and adults. It is also a favorite beer snack at the end of a busy day, and it’s often served mixed with peanuts and other seeds or nuts. You can find the recipe to make Kolo here. Ethiopian Snack #2: Dabo Kolo Image Source Dabo kolo as its name may imply is not actually bread, but it is made from the same dough that makes Dabo. It’s made by preparing the dough just as you would for a bread, then roll it into long strands that are then cut into small pieces the size of a fingernail, thus the name Dabo Kolo. Then they can be fried in oil or baked over a Mitad. To make them spicy, you can douse the dough with berbere before its cut into small […]
2 Popular Ethiopian Comfort Foods
Like all comfort foods, Ethiopian comfort foods are special types foods that are characterized by their high caloric nature, high carbohydrate level, or simple preparation methods. Moreover, they are also known to provide a nostalgic or sentimental value to a specific individual or culture. Ethiopian Comfort Foods #1: Genfo Image Source Genfo is a simple Ethiopian porridge that is commonly consumed for breakfast, made by adding dry-roasted barley flour to boiling water and stirring the concoction with a wooden utensil until it develops a smooth, yet extremely thick consistency. The porridge is then transferred to a bowl, and a hole is created in the center, which is then filled with clarified spiced butter and berbere spices. Genfo is traditionally consumed as it is, although it can be accompanied by a scoop of yogurt. You can find the recipe for Genfo here. Ethiopian Comfort Foods #2: Kikil Image Source Kikil is a mild stew with potatoes and lamb that is slowly cooked to get all the flavors from the bones. It is a great meal to use as a substitute for chicken soup offered to those feeling under the weather. Make sure the meat is nice and tender before it is served, that qualifies it as a perfect Kikil. […]
6 Uniquely Ethiopian Traditional Ingredients, Spices and Seasonings
As an ancient civilization built on trade with other civilizations in the region at the time, Ethiopian foods have developed a rich array of dishes and cooking techniques using several traditional ingredients. As such, Ethiopian food is full of delightful flavors that result from the mixture of numerous different spices and herbs, well-crafted over many generations to be not too spicy but very well-seasoned. Here are some of the most important traditional ingredients, spices, and seasonings that play a central role in the making of an amazing Ethiopian dish. Traditional Ingredients #1: Berbere Berbere, which is a combination of chili pepper and several other spices, herbs, and ingredients including fenugreek, ginger, garlic, cardamom, and cinnamon, forms the backbone of flavor for many Ethiopian dishes. If you want to make your own Berbere, you can find the recipe here. Traditional Ingredients #2: Mitmita Mitmita, smaller and hotter than Berbere, is an orange-red colored powdered seasoning mix that is composed of chili peppers, cardamom seed, cloves and salt, as well as spices such as cinnamon, cumin and ginger. It is often used as a condiment to add some an extra kick to meat dishes such as tibs and Tere Siga, but can also be added in the cooking process, […]
3 Common Ethiopian Side-Dishes
Ethiopian Side-Dishes #1: Ayibe Image Source Ayibe is a cottage cheese, a fresh cheese curd product that is not aged, and is made by draining the cheese, as opposed to pressing it – retaining some of the whey (liquid remaining after milk has been curdled and strained), keeping the curds loose. It is often served as a side dish to soften the effect of very spicy food. It has little to no distinct taste of its own. However, when served separately, Ayibe is often mixed with a variety of mild or hot spices typical in Ethiopian cuisine. Ethiopian Side-Dishes #2: Gomen Kitfo Image Source Gomen Kitfo is another common dish in parts of Southern Ethiopia, where kale (or collard greens) are boiled, dried and then finely chopped and served with butter, chili and spices. It is a dish specially prepared for the occasion of Meskel, a very popular holiday marking the discovery of the True Cross. It is served along with Ayibe or sometimes even Kitfo. Ethiopian Side-Dishes #3: Gomen Besiga Gomen Besiga is beef or lamb simmered in copious amounts of Niter Kibbeh with collard greens and other vegetables like carrots, cabbage and onions. You can find the recipe for Gomen Besiga here. SOURCES https://migrationology.com/ethiopian-food-guide/https://uncorneredmarket.com/ethiopian-food/