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With the growing love and appreciation for Ethiopian food around the world, the goal of Ethiopian Food Guide is to promote all the Ethiopian Restaurants located all over the world – serving authentic Ethiopian Foods along with true Ethiopian hospitality.
In addition to finding a Restaurant near you, Ethiopian Food Guide also provides you with valuable information on several Ethiopian dishes, including detailed Recipes and comprehensive Food Guides. The website 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!
FEATURED ETHIOPIAN RESTAURANTS
Welcome Lucy Ethiopian Restaurant and Lounge! Lucyﾠis the common name of a specimen ofﾠA. afarensis,ﾠa direct ancestor of modern day humans whose ancient bones wereﾠdiscoveredﾠin the town ofﾠHadarﾠin the Awash Valley of Ethiopia’s Afar Depression. Lucy is estimated to have lived 3.2 million years ago and is the first homonoid skeleton to be discovered. She is the missing link in the evolutionary spectrum showing the deep roots of our species in the African continent.ﾠOur restaurant and lounge celebrates the roots of humanity in Ethiopia – which you will find in our food, art-gallery, and festivities. We are family owned and operated with friendly staff, delicious food and drink ,and a great atmosphere. Please stop in to eat, drink, relax, and have fun. We’d love to have you!
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
Ethiopia is one of the ancient countries located in the Horn of Africa, with a large population, diversified culture and traditions. Ethiopia is said to be one of the nature’s finest spices garden. Traditional Ethiopian food consists of Injera and Wot. Injera is a thin crepe like flat bread made of Teff, an iron rich cereal grain predominantly grown in Ethiopia. Wot is spicy sauce that can be made with beef, lamb, chicken or any numberﾠof vegetables and / or cereals: such as lentil and split peas. The main ingredient is berbere, a hot spice that combines red pepper, cumin, cardamom, ginger, and coriander and other similar spices. The hottest, most peppery food in all of Africa is found to be in Ethiopia. Dinning in Ethiopia is characterized by the ritual of breaking Injera and eating from the same plate signifying the bonds of loyalty and friendship. The meal normally served on a MESOB, a large plate of colorful woven basket table with a variety of dishes arranged on Injera. Zeni Ethiopian Restaurant proudly brings the real taste of this traditional Ethiopian food to the Bay Area with the most welcoming atmosphere. Our dishes are characterized by variety of exotic […]
1320 Saratoga Ave, San Jose, CA 95129
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ETHIOPIAN FOOD RECIPES
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
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 […]
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 veggies 2 chopped onions 4 cloves minced garlic 1 cup red wine 2 cups Water 2 teaspoons salt 1 teaspoon ground cardamom 2 tablespoons garam masala 2 tablespoons paprika 1 tablespoon crushed red pepper 2 tablespoons fenugreek seeds 1 tablespoon dried thyme 3 tablespoons tomato paste 1 tablespoon sugar 1 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 […]
One of Ethiopia’s most famous dishes, Shiro is an essential part of the Ethiopian cuisine. It’s often prepared with minced onions and garlic, but some regions even add ground ginger, chopped tomatoes and chili peppers to the chickpea flour-based mixture. Served with injera, it’s a vegan dish although some versions contain meat. Learn how to make an authentic Ethiopian dish by using our Shiro Recipe. MEASUREMENTS AND INGREDIENTS 2 medium onions, diced1 tomato, pureed (or 4 oz tomato puree)1/2 cup oil1/2 cup Shiro powder (dried chickpea powder)1-1/2 to 2 cups Water1 tbsp Berbere (Ethiopian spice mix) INSTRUCTIONS Start by pureeing the onions in a blender.Dump the onion mush into a hot dry skillet.Stir frequently until the Water evaporates and the onions start to get just a tiny bit of light brown color.Once the onions begin to color a bit, add 1/2 cup of oil and berbere.Add 2-3 times more than the suggested amount for a stronger flavor.Let onion, oil, and berbere infuse for a minute or two then add pureed tomato.Before you add the Shiro powder, make sure that you have the Water close by.Add your Shiro powder gradually, briskly stirring. It will get thick very quickly.Once the Shiro seems […]
Dirkosh is basically injera chips made from dried Injera. INGREDIENTS berbereoilinjera INSTRUCTIONS Preheat the oven to 275°. In a small bowl, combine the oil and berbere in proportions to your liking. We bought some berbere recently that isn’t particularly hot, so I added at least a tablespoon for every quarter-cup of oil. Tear a piece of injera in half and arrange it on one baking sheet as shown, and then do the same on a second baking sheet. Using a pastry brush, spread the oil and berbere mixture onto the injera. Bake for about 60 minutes (more for really crispy, crunchy chips, less for chewier chips) and allow to cool before breaking into chips. Repeat. Learn More About Ethiopian Foods Here. RECIPE SOURCE: https://theberberediaries.wordpress.com/2009/08/13/recipe-injera-chips/ IMAGE SOURCE: http://www.astuenjera.com/amo-team/nech-injera/
Duba Wot Recipe
In Amharic, the state language of Ethiopia, Duba is the word used for both pumpkin and squash. Duba Wot can be made with a pie pumpkin, an acorn squash, a butternut squash and a kabocha squash (sometimes called a Japanese pumpkin). You can use whichever variety of Duba you like. MEASUREMENTS AND INGREDIENTS 1 Duba of about 1 pound½ cup chopped onions2 tablespoons olive oil½ tablespoon berbere2/3 teaspoon cumin powder, or a little more, to taste2/3 teaspoon dried basil, or a little more, to taste INSTRUCTIONS The first step is a labor-intensive process that could take half an hour. Cut the Duba in half, scoop out the seeds, and cut each half into slices of about one inch or so in width. Using a potato peeler or paring knife, remove the skin from the orange flesh. Then, cut the slices of flesh into bite-sized pieces. Cook the chopped onions in the olive oil, making sure not to let them burn. You can add a little Water if you like after they begin to sizzle. When they glisten, add the berbere, add a little Water, and let it all cook for a minute or two. Now, add the Duba to the pot, and stir it thoroughly to get the Duba coated with the onions […]
Defo Dabo Recipe
This is one of the many types of bread 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 flour ½ packet instant dried yeast 3 tablespoons of sugar ½ tablespoon of salt ½ tablespoon of ground coriander ½ tablespoon of cumin (or a little more, to taste) ½ tablespoon of cardamom 2 tablespoons of olive oil About ¼ to ½ pounds of banana leaf 12 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 […]
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 flour 1 pound teff 1 pound corn flour 1/2 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 […]
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
Fossolia is a delicious green bean dish. Like many other Ethiopian dishes, there are countless ways to prepare them. It’s very easy to make and doesn’t require any special hard-to-find Ethiopian spices, so it’s an ideal recipe to start with if you are new to Ethiopian cooking. MEASUREMENTS AND INGREDIENTS 2 onions, chopped1/3 c. canola oil3-4 oz. tomato paste (about 1/2 of a 6 oz. can)4 cups green beans, ends snapped off and cut or snapped into halves or thirds3 carrots, cut into stick-shaped pieces2-3 tomatoes, choppedminced ginger and garlic (as much or as little as you’d like- I use about 2 tsp. each)salt, to taste INSTRUCTIONS Start by cooking the onions on medium heat for about seven minutes, or until the onions begin to turn translucent and soften. Add the oil and continue cooking for several more minutes. Stir in the tomato paste and allow several minutes for the ingredients to simmer together. Add the green beans and carrots, stir well, and cover. Continue cooking on medium heat for 10-15 minutes, then add the tomato, ginger, garlic, and salt, and simmer until all of the vegetables are tender. Learn More About Ethiopian Foods Here. RECIPE SOURCE: https://theberberediaries.wordpress.com/2009/02/12/recipe-fossolia/ IMAGE SOURCE: […]
LATEST TIPS & GUIDES
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 […]
Coffee History 101: The Legend, Origin, and Remarkable Spread
Ethiopia is undeniably one of the most important nations in coffee history as this ancient and mysterious nation is considered to be the birthplace of the coffee plant. It is generally believed that coffee was first discovered in Ethiopia as early as the ninth century. Today, over 4.0 million farmers in Ethiopia are involved in the cultivation and picking of coffee, and that coffee remains a central part of Ethiopian culture. It should, thus, come as no surprise that the most popular legend of coffee hails from the ancient and mysterious nation of Abyssinia (currently day Ethiopia). The Ethiopian Coffee Legend The story goes that one eventful day, Kaldi, a goat herder from the highlands of Kaffa, noticed that his goats were behaving very strangely and had begun to jump around in an excited manner, bleating loudly and dancing on their hind legs. He found that the source of their excitement was a small cluster of shrubs with bright red berries. Urged by curiosity Kaldi decided to try the berries himself. To his delight, Kaldi too felt the energizing effects of the coffee cherries. After filling his pockets with the red berries, he practically pranced around as his […]
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 […]
12 Popular Ethiopian New Year Foods and Drinks Served on Enkutatash, 2021 (2014 E.C.)
The Ethiopian New Year – also known as Enkutatash in Amharic, the country’s official language — is one of the most important public holidays in Ethiopia, where all Ethiopians, irrespective of their ethnicities or religion, celebrate it widely across the country. Enkutatash is celebrated on the 1st of Meskerem — the first day in the Ethiopian Calendar. Ethiopia follows a 13-month calendar similar to many other countries that primarily practice Eastern Orthodox Christianity, trailing the western calendar by seven years and eight months. On the Ethiopian calendar, each of the 12 months has 30 days, while the 13th month called Pagume has five days (which becomes six on a Leap-Year). On the Gregorian calendar, Ethiopian New year falls on the 11th of September (or, during a leap year, 12 September). Presently, the country is celebrating the arrival of the year 2014 on the 11th of September 2021. History of Enkutatash, the Ethiopian New Year The Ethiopian New Year marks the end of the three-month rainy season in Ethiopia, where the cherished bright autumn days return to the highland nation and the sun shines over the vast Ethiopian landscape that is covered with bright yellow flowers called Adey Abeba. However, the word Enkutatash is heavy with […]
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 […]
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 […]
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 […]
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. […]
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/
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 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 […]
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.