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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
HABESHA Everyone loves to eat, that’s a fact. Think about when you hosted your last dinner party. You wanted the food and drinks to be delicious and plentiful and your guests to walk away feeling satisfied. When you’ve got a big event to plan, whether it’s a Wedding, Birthday Party, or Corporate Event, and hundreds of guests are coming, the food and drinks needs to be perfect, but you’ve got no time to even think about the preparation. That’s when you need to contact Habesha. We can make your dreams come true! We are open for BREAKFAST, LUNCH and DINNER
1919 9th Street NW, Washington DC 20001
ABOUT US We Keep it Simple! Perfection only!ﾠ At Beteseb Restaurant, we have an amazingﾠmenuﾠthat features freshly prepared Ethiopian dishes. We are a family-owned restaurant with warm and friendly staff who are ready to serve you. We have an incredible selection of traditional dishes available for you to enjoy. Try our Special Derek Tibsﾠmade with chunk of lean beef sauteed with onion, tomato, green pepper and purified butter. (served mild or spicy). You’re also sure to love our Special Kitfo. All of our meals are served with injera – a flatbread made of either wheat or teff and Imported “Ye’Teff Injera” wich is gluten-free! We also have a number of fabulous vegetarian dishes including ourﾠYe’shiro Wot and Beyaynetu. Complete your meal with our incredible Imported Ethiopian Wine, Beer or with a traditional coffee ceremony.
8201 Georgia Ave, Silver Spring, Maryland, USA
AWASH ETHIOPIAN RESTAURANT OPENED AUGUST 28TH, 2017 IN THE NEIGHBORHOOD OF MIAMI GARDENS. THE RESTAURANT WAS FOUNDED BY FOUAD WASSEL AND HIS WIFE EKA WASSEL. The restaurant encompasses a traditional Ethiopian “Gojo bait” (country style home) environment. The interior features a center piece commonly found in a gojo home, designed by Fouad himself. Fouad and Eka have been developing this concept for 15 years, creating a welcoming atmosphere featuring a shop with rare Ethiopian spices, coffee, and tea alongside a decorative bar featuring imported Ethiopian beer and wine, Ethiopian art, traditional music, and a coffee ceremony occurring Friday, Saturday, and Sundays. The name Awash derives from a river found in Ethiopia. The river is signifigant to the country because it travels throughout Ethiopia, never leaving its borders and remaining a source to the Ethiopian people.ﾠ
19934 NW 2nd Avenue, Miami, FL 33169
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ETHIOPIAN FOOD RECIPES
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
Timatim Salad Recipe
There are two versions of this recipe. One with broken up pieces of Injera, and the other, without the Injera. Berbere and jalapeño peppers are key ingredients, so no matter how much you use, the salad will have at least a little bit of a kick to it. But the salad is very flexible and you can alter the proportions to suit your own tastes. Learn how to make an authentic Ethiopian dish by using our Timatim Salad Recipe. MEASUREMENTS AND INGREDIENTS Dressing: 1/4 c. canola oil3 tbsp. vinegar or wine (I’ve used white vinegar, red wine vinegar, white wine, really old leftover white wine…the recipe is forgiving. Use what you have!)Juice of one lemon (about 2-3 tbsp. bottled juice)1-2 cloves garlic, minced2 tsp. berbere (I use more, but we like it very hot) Salad: 3-4 large tomatoes (or any other kind of tomatoes you have)1/2- 1 onion, finely chopped1-2 jalapeño peppers, chopped and if desired, de-seeded for less heat2 pieces injera, torn into bite-size pieces INSTRUCTIONS Combine the ingredients for the dressing and pour over the chopped vegetables (and injera, if you wish). Serve chilled. Or just eat it the way it is and don’t tell anyone you made it so […]
This delicious cold lentil dish goes along very well with any Ethiopian meal. Learn how to make Azifa 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 cup green lentils 1 large jalapeño pepper, seeded and finely chopped ¼ cup finely chopped onions 1 teaspoon ginger powder, or to taste ¼ teaspoons of turmeric powder, or to taste 3 tablespoons lime juice, or to taste 2 tablespoons olive oil INSTRUCTIONS Boil the lentils in Water until they’re soft, about 30 minutes. Then, drain them well using a strainer, rinse them with cold Water, and put them into a mixing bowl. Using a large spatula, stir the lentils until they begin to become somewhat mashed. Chop the onions and jalapeños into very small pieces but do not liquefy them. Mix the onions, jalapeño, ginger, turmeric, lime juice and olive oil into the lentils. Stir them together well. When it’s all mixed, taste the Azifa. If the flavor or any one ingredient doesn’t peek through, add a bit more of that ingredient. You should be able to […]
Misir Wot Recipe
Misir Wot is a hearty lentil dish with a rich Berbere flavor. You can turn the heat up or down by adjusting the amount of Berbere to your liking. 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 Lentils: 1 medium yellow onion, finely diced (about 1 cup)2 teaspoons minced fresh ginger1 teaspoon minced garlic1 cup red lentils (masoor dal), picked through and rinsed1 teaspoon kosher saltInjera, for serving SPECIAL EQUIPMENT a spice grinder INSTRUCTIONS 1. 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 and bring to a simmer. Simmer until the butter is clear and […]
Kochkocha (Yekarya Delleh) Recipe
This is a recipe to make a delicious, blazing hot, easy-to-make dipping sauce for any occasion. It goes especially well with Dirkosh – dried injera chips – but if you can’t get those, any type of chip will do (although the less salty, the better). You can also use it as an accompaniment for meat dishes: Just scoop up some of your entrée with your injera, then dip it into the Kochkocha. Or you can make your own Dirkosh: Simply put some injera on a baking sheet in a very hot oven and bake until it’s crispy, checking often to make sure it doesn’t stick to the sheet (which you might want to cover with aluminum foil). MEASUREMENTS AND INGREDIENTS 1 pound jalapeño peppers (about two cups)2 tablespoon chopped onions1 tablespoon chopped fresh ginger½ tablespoon cardamom½ tablespoon coriander¼ tablespoon cumin¼ tablespoon basilOlive oil INSTRUCTIONS Prepare the peppers by slicing them in half, removing the ribs and seeds, and then cutting them into pieces. In a skillet, cook the peppers in a little bit of olive oil, turning them often, until they begin to get tender. Rinse the peppers in cold Water. In a food processor, blend the peppers, onions and fresh ginger until they’re as smooth and creamy as […]
Tikil Gomen Recipe
This is a popular vegetarian dish. The dish is very easy to make as well as to alter the serving size as you please. It can also be a dish to serve accompanying other Ethiopian ‘Wot’ dishes. There are many variations on this recipe; it can be prepared with just the cabbage, with carrots and potatoes, with meat, and so on. This is one of many Ethiopian dishes. It is a typical dish that is served alongside other dishes on injera. It’s very simple and tastes great. Learn how to make an authentic Ethiopian dish by using our Tikil Gomen Recipe. MEASUREMENTS AND INGREDIENTS 2-3 onions, chopped1/3-1/2+ cup canola oil1-2 tbsp. turmeric3/4 cup Water4-5 Yukon gold potatoes, cut in half lengthwise then sliced into 1/4-1/2 inch pieces3-4 carrots, chopped into stick-shaped pieces1 head green cabbage, chopped6 scallions (white parts with some of the green), chopped1 1/2 tbsp. dried basil (you can use fresh basil- the store just didn’t have any that day)finely chopped garlic (see note at bottom)finely chopped ginger (see note at bottom)salt (to taste)2 jalapeno peppers, seeds removed and sliced into thin strips INSTRUCTIONS In a large pot, cook the onions, stirring occasionally, on medium/medium-high heat until they […]
Quanta Firfir Recipe
Quanta Firfir is a popular traditional Ethiopian dish. Enjoy this Quanta Firfir recipe which can also be made with fresh beef or lamb! MEASUREMENTS AND INGREDIENTS 2 red onions, chopped⅓ cup vegetable oil1 tablespoon garlic paste4 ripe tomatoes, chopped3 cups Water, divided14 ounces dried beef2 tablespoons Ethiopian berbere seasoning½ cup Ethiopian kibbeh (spiced clarified butter)2 teaspoons salt2 pieces injera (Ethiopian bread) INSTRUCTIONS Place onions in a large saucepan over medium-high heat. Cook, covered, until starting to brown, about 5 minutes. Add vegetable oil and garlic paste; cook until fragrant, about 5 minutes. Stir in tomatoes; cook until softened, 5 to 7 minutes.Stir 1/2 cup Water, dried beef, and berbere seasoning into the saucepan. Reduce heat to medium and cook until flavors combine, about 10 minutes. Continue cooking, adding 1/3 cup Water every few minutes, until beef is softened and sauce is thick, about 20 minutes. Stir in kibbeh and salt.Tear 1 injera into palm-sized pieces; fold gently into the sauce. Serve beef and sauce over whole injera. NOTE: Substitute 4 cloves minced garlic for the garlic paste if desired.Substitute chili powder for the berbere seasoning if desired.Substitute beef stock for the Water if preferred. Reduce salt if using beef stock. […]
This is a traditional dish popular among Ethiopian Jews. Learn how to make Engotcha 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 level cups of wheat flour1 packet of yeast3/4 cups Water1 tablespoon sugar1 egg INSTRUCTIONS Soak the yeast and sugar in 1/4 cup of warm Water for 15 minutes.Mix the egg with 1/2 cup Water, then pour the mixture into the flour.Mix well. At this point, the dough will be thick and clumpy.Add the yeast mixture, moisten hands, and knead the dough well.Cover the dough with a towel and let it rise for an hour.Preheat oven to 300 degrees.Roll out the dough when it has risen and form medium-sized pancakes (see photo above of Engotcha). This much dough should make about five Engotcha.Arrange the patties on a greased baking pan and place in oven for about 30 minutes until golden. Remember that you must serve the Engotcha with honey for dipping. Learn More About Ethiopian Foods Here. RECIPE SOURCE: https://ethiopianfood.wordpress.com/recipes/ IMAGE SOURCE: https://jwfoodandwine.com/article/2019/09/13/bless-bread-pan-cooked-shabbat-dabo-ethiopia
Gomen Besiga Recipe
Learn how to make Gomen Besiga 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 3 large onionsmedium to large bowl of spinach1/2 kilo beef with some fat (fat optional)3 or 4 tablespoons of clarified butter (Niter Kibbeh) or olive oil3 green chili pepper3 cloves garlic1/2 teaspoon of black pepper – rosemary (optional) INSTRUCTIONS Preheat the pot then put your beef in, once the meat has browned, add the sliced onions and crushed garlic and let it cook for about 4 minutes.Then add your spinach in the pot and let it cook for a further 15 minutes while stirring the pot.Finally, add the Niter Kibbeh (clarified Ethiopian butter), black pepper, and rosemary.Stir for another 3 minutes or so and salt to taste. Learn More About Ethiopian Foods Here. RECIPE SOURCE: https://allaboutethio.com/recipes-gomen-be-sega.html IMAGE SOURCE: https://mesobrestaurantdubai.com/
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/
LATEST TIPS & GUIDES
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, […]
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 […]
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 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/
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. […]
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 […]
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 […]
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, […]
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 […]
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 […]