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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
The best of Ethiopian cuisine in the heart of Paris !!!
Moscow, Zemlyanoy Val, 6s1, 105064
About Us Since 2008, Mahider has treated SLC to a true cultural experience with our authentic Ethiopian cuisine. Our family has loved every second of it, and we’re looking forward to many more years ahead.
1465 State St Ste 7, Salt Lake City, UT 84115
Experience Ethiopia’s History and Culture in One Meal The dishes at Abyssinia trace back millennia. Our spices originate in Ethiopia or were brought there through trade over the Red Sea. Our recipes were passed down from king to king and generation to generation and are now available to our customers. Our featured beverages include traditional Ethiopian honey wine, called Tej, and traditional Ethiopian coffee, called Bunna. Tej is one of the world’s oldest fermented drinks, and pairs well with all of our dishes, while our Bunna, uniquely and perfectly spiced, can be a warm and refreshing way to end your meal. Come to Abyssinia and experience the true taste of Ethiopia.
1657 Mount Hope Avenue, Rochester, NY 14620
Lucy’s Story Over forty years ago, in the Ethiopian town of Hadar, scientists discovered Lucy, a fossil that forever changed our understanding of human evolution. The discovery of Lucy provided the missing link in our evolutionary spectrum, and proof that we all, in some way, originate from Africa. The archaeological team who made the discovery celebrated that night by drinking lots of wine, dancing and playing the famous Beatles song ‘Lucy In The Sky With Diamonds’ all night long. Her Amharic name ‘Dinkinesh’ means ‘you are marvelous’. Here at Lucy, we hope to create a magical night for you too, and to share the food, warmth and rich culture of majestic Ethiopia with you.
281 Long St, Cape Town City Centre, Cape Town, 8000, South Africa
A culinary journey near you! Fancy an original meal?ﾠ For your birthday, a first date, a romantic outing, or even a meal with friends, Le Nil-Bleu is a small family restaurant of Ethiopian specialties located in the heart of Lausanne in the Georgette district.ﾠ We have been serving authentic traditional dishes for 14 years as well as various vegetarian and gluten-free dishes. We strive to create a friendly and memorable experience for our guests.ﾠ Warm welcome, friendly atmosphere, exotic decor, pleasant atmosphere;ﾠall associated with a highly refined and enticing cuisine to delight your visits.
Avenue de Villamont 17, Lausanne CH-1005
Hailing from the far northern region of Tigray, the beautiful meat, vegetarian and vegan dishes at Saba’s are served on the famous Injera bread. We will be using only 100% Teff flour for the Injera, just like in Ethiopia. In fact, all food served at Saba’s is 100% gluten-free the way Ethiopian cuisine is authentically with a celiac-safe kitchen.
328 Brunswick Street, Melbourne, Victoria, 3065
A Beautifully Authentic Atmosphere Enjoy Seattle’s most tasteful Ethiopian restaurant in an atmosphere capturing both the warmth and zest of Ethiopian culture. Ethiopian dishes are prepared with a variety of spices for a uniquely satisfying dining experience. Dining in Ethiopia is characterized by the ritual of breaking “injera” (a flat Teff-grained bread) and sharing food from a common plate, signifying bonds of loyalty and friendship.
2123 East Union St, Seattle, WA 98122
Originally a bakery, Adamﾒs Ethiopian Restaurant is a family run business, providing the people of Brixton with traditionally cooked and healthy Ethiopian food.
86 Brixton Hill, London, SW2 1QN
About Us Awash Ethiopian Restaurant is Edmontonﾒs best Ethiopian Restaurant. You will not leave disappointed when you dine with us. All of our dishes are delicious. If you’re not sure what to order try the Zilzil Tibs, the Key Lamb Tibs, or the Veggie Combo!
12952 118 Ave NW, Edmonton, AB, T5L 5B4, Canada
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ETHIOPIAN FOOD RECIPES
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/
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 […]
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 […]
Ethiopia doesn’t have any desserts native to its cuisine, and for snacks between meals, or after a meal, Ethiopians often enjoy crunchy grains like Kolo with coffee. This dish is easy to make and good to munch any time. Think of it as Ethiopian trail mix. MEASUREMENTS AND INGREDIENTS 1 cup barley kernels¼ cup dried chick peas¼ cup dried soybeans (optional)¼ cup peanuts (optional)¼ to ½ teaspoon berbereSalt (optional) INSTRUCTIONS On a pan in an oven, roast the barley and chick peas until they get crunchy and begin to crackle, turning and tossing them occasionally. The basic recipe for Kolo uses these two items, but if you choose to use soybeans, cook them in the oven as well. When these two or three items are crunchy, put them in a bowl and dust them lightly with berbere. You can sprinkle a little salt over the Kolo to suit your taste. Learn More About Ethiopian Foods Here. RECIPE SOURCE: https://ethiopianfood.wordpress.com/recipes/ IMAGE SOURCE: https://fassica.com/ethiopian-kolo-imported-1-lb/
Kik Wot Recipe
Learn how to make Kik Wot 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 5 yellow onions, minced5 red onions, minced24 cloves garlic, minced1 1/4 cups canola oil1/2 cup berbere seasoning2 tablespoons berbere seasoning2 1/2 cups crushed tomatoes5 cups red lentils10 cups Water1 1/2 teaspoons ground cardamomsalt and ground black pepper to taste INSTRUCTIONS Place yellow onions, red onions, and garlic in a large pot over medium heat; cook and stir until fragrant, 1 to 2 minutes. Add 1/2 cup plus 2 tablespoons berbere; cook and stir until incorporated, about 3 minutes. Pour in oil and stir until combined, about 3 minutes more.Stir crushed tomatoes into the pot; cook until starting to break down into the stew, about 15 minutes. Add lentils; cook and stir, about 5 minutes. Pour in Water. Reduce heat and simmer until lentils are cooked through, about 15 minutes. Season stew with cardamom, salt, and ground black pepper in the last few minutes of cooking. NOTE Substitute another oil for the canola oil if desired. RECIPE SOURCE: https://www.allrecipes.com/recipe/245948/kik-wat-ethiopian-red-lentil-stew/?internalSource=hub%20recipe&referringContentType=Search Alternative Recipe […]
Alicha Wot Recipe
Here is an easy-to-follow directions for a tasty meat based Ethiopian meal – Alicha Wot, also known as Yebeg Alicha. MEASUREMENTS AND INGREDIENTS 2 lbs. lamb chops (ribs and meat)1/4 cup butter (Niter Kibbeh, Ethiopian clarified butter)2 cups white onions (thinly chopped)1 tablespoon fresh garlic or 2 teaspoons garlic powder1 tablespoon fresh ginger root juice or 1/2 teaspoon ginger powder1 teaspoon false cardamom (Korerima)1/4 teaspoon turmeric2 chili peppers (seeded and sliced)6 cups WaterSalt to taste INSTRUCTIONS Cut the ribs in smaller sizes and the meat in small strips, wash it with cold Water.Boil Water in large pot; add the cleaned ribs and the meat; cook it for 10 minutes and strain.In medium heat, cook the onion with two cups of Water (adding the Water gradually); stir continuously until tender (10-15 minutes).Add the butter, garlic, ginger-root juice, bishop weed and cook for five minutes.Add the ribs and the meat; stir for five minutes; put four cups of Water and turmeric; cover and cook for 30 minutes.Add false cardamom, salt to taste and cook to simmer; at the end, add the hot peppers and remove from heat. Learn More About Ethiopian Foods Here. RECIPE SOURCE: https://allaboutethio.com/ryebegalecha.html IMAGE SOURCE: https://honest-food.net/ethiopian-alicha-wot-venison-curry/
Chechebssa, also known as Kita Firfir, is essentially a shredded flat bread fried with spices and Niter Kibbeh. MEASUREMENTS AND INGREDIENTS 1 cup of all-purpose flour3 or 4 tablespoons of clarified butter or olive oil2 teaspoons of berbereSaltWater INSTRUCTIONS Making the Kita Start by mixing the flour with a pinch of salt or wait till it is all cooked and done and sprinkle some salt while you are mixing your pieces of flat bread with the berbere and butter.In a small bowl, start making a batter by slowly adding Water to the flour and mixing it well. The thickness of the Kita depends on the thickness of the batter.Just be careful to not to make it Watery. If you feel it is too thin, just add a little bit more flour. Beat the batter well so it wouldn’t have any lumps.You can always check the consistence by lifting your beater/stirrer or whatever tool you are using to beat your dough.Dress a frying pan with a little oil and heat it to a medium hot.Slowly pour your batter onto the hot pan in a thin layer.The thinner the layer, the tastier your Chechebsa becomes.If you feel you have put too much […]
Key Wot Recipe
Learn how to make Key Wot 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 2-3 pound beef cubed5 large onions fine chopped2 cup of vegetable oil5 teaspoons minced or powder garlic2 teaspoons minced or powder ginger1/4 cup of authentic Ethiopian Berbere2 teaspoon Wot Kimem (Mekelesha)2 Teaspoon salt (as needed)1/2 cup of Water INSTRUCTIONS In large pot, simmer onion and garlic with vegetable oil till lightly brown.Add Berbere and continue to simmer for about 15 minutes at low heat and stirring occasionally.Add beef and Water, let it simmer until beef is done, then finish off cooking by adding Wot Kimem (Mekelesha) and salt.Serve your Key Sega Wot hot with Enjera (Ethiopian flat bread made of teff). Learn More About Ethiopian Foods Here. RECIPE SOURCE: https://allaboutethio.com/rsegawot.html IMAGE SOURCE: https://www.veggiesbycandlelight.com/kai-wot-ethiopian-beef-stew-spicy/
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 […]
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/
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 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, […]
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, […]
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. […]
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/
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 […]
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 […]
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 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 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.