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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
Welcome to Kategna Restaurant A banquet in KATEGNA will let you experience the Ethiopian way of life, where dining is characterized by sharing food from a common plate, signifying the bonds of loyalty, family, love and friendship. The dishes are prepared with a variety of unique spices, which lend an unforgettable outstanding aspect to it’s out of the ordinary cuisine. All of our foods are prepared with fresh spices blended daily and our sauces are prepared as ordered. The friendly staff and warm decor makes KATEGNA the perfect place to relax with family and friends. While we offer many traditional Ethiopian meat dishes, we are sensitive to the needs of our vegan customers. Traditionally we prepare many authentic Ethiopian dishes that are vegan, without the use of any animal products. A great place to try Ethiopian food, we serve a range of entrées that are good quality and reasonably priced. We also have a coffee ceremony complete with traditional methods of preparation and incense.
Cameroon Street Bole Millenium, Addis Ababa Ethiopia
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
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
For those of you who have difficulty locating berbere in your local grocery store, this recipe is a good substitute that is easy to make. Note that it is quite spicy, so use to taste. This spice combination is used in many Ethiopian dishes including Doro Wot, an Ethiopian chicken dish. MEASUREMENTS AND INGREDIENTS 1 cup red chili powder1/2 cup paprika1 tablespoon salt1 teaspoon ground fenugreek1 teaspoon ground ginger1 teaspoon onion powder1 teaspoon ground coriander1 teaspoon ground cardamom1/2 teaspoon garlic powder1/4 teaspoon ground cloves1/4 teaspoon ground cinnamon Note Berbere should keep in the refrigerator for about 3 months if kept in an airtight container.Finely grind any spices (cloves, fenugreek, etc.) using a mortar and pestle or electric coffee grinder. Learn More About Ethiopian Foods Here. RECIPE SOURCE: https://www.allrecipes.com/recipe/236741/berbere-ethiopian-spice/?internalSource=hub%20recipe&referringContentType=Search IMAGE SOURCE: https://fassica.com/berbere-spice-mix-free-shipping/
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 […]
Learn how to make an authentic Ethiopian dish by using our Tibs Recipe. Here you will find all the ingredients you will need to make Tibs, a popular traditional Ethiopian dish with all the necessary directions. MEASUREMENTS AND INGREDIENTS 5 tablespoons niter kibbeh, or plain unsalted butter 2 medium onions, chopped medium (about 2 cups) 3 inch knob ginger, minced, about 2 tablespoons 6 medium cloves garlic, minced, about 2 tablespoons 2 tablespoons berbere (see note above) Kosher salt 1 pound beef sirloin, cut into 1-inch cubes, trimmed of excess fat and connective tissue 1 teaspoon vegetable oil 1 teaspoon lemon juice, to taste SPECIAL EQUIPMENT: Food processor, cast iron skillet INSTRUCTIONS Melt niter kibbeh or butter in a heavy saucepan on medium heat, and then add onions, ginger, garlic, and berbere. Reduce heat to medium-low and cook, stirring occasionally, until onions are dark, ruddy, and golden, about 30 minutes. Onions should be at a low sizzle during cooking process. Adjust heat accordingly. Transfer to food processor and blend until not quite a puree. Return to saucepan, season to taste with salt, and keep warm. Season beef on all sides generously with kosher salt then heat oil in a 12-inch […]
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 […]
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 […]
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/
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
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 […]
Yesuf Fitfit Recipe
Learn how to make Yesuf Fitfit 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 cups sunflower seeds3 cups Water (or more)2 tomatoes (finely chopped)1 hot green pepper (finely chopped)2 scallions (finely chopped) or 2 green onions (finely chopped)1 tablespoon extra-virgin olive oil1/4 teaspoon garlic powder1 tablespoon fresh lemon juice1?4 teaspoon ginger powder or 1 teaspoon ginger juice1/2 teaspoon fresh basil (minced)Salt and black pepper INSTRUCTIONS Rinse the sunflower seeds with cold Water.In a cooking pot, cover the sunflower seeds in cold Water; boil for 15 minutes or until soft.Drain and place the cooked sunflower seeds in a food processor; add three cups of cold Water; blend until all the seeds are crushed.Strain the sunflower sauce into a container; discard the sunflower sediments; cover the container and keep it in fridge to cool.Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well.Add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge.Break Injera (Ethiopian flat bread) in small pieces; dip the […]
LATEST TIPS & GUIDES
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 […]
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.
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/
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 […]
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. […]
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. […]
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 […]
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 […]
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 […]
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 […]