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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 Asmara Restaurants are Eritrean/Continental restaurants established in 2009. We offer unique dining experiences infusing culture and culinary excellence in afro-contemporary setting. We are based in Pangani, westlands along General Mathenge & Karen along Ngong’ Road. Our Mission To consistently provide quality food and service to our guests; exceeding their expectations. Our Vision To offer a unique dining experience.
P.O Box 51416, 00100, Nairobi, Kenya
Treat yourself to a culinary journey to the countries of unmatched deep flavors and colors of the Horn of Africa.
4, Rue Gourgas, 1205 Geneve, SUISSE
You are Welcome It is a great pleasure to welcome you . We would like to get closer to our customers in order to be able to serve them better. The website acts as a platform to share all our details regarding our offerings and also help customers quickly get in touch with us for all their needs. In the website, you find detailed information about all the services we offer. You also find other useful information such as contact details, photo gallery, etc. We continuously keep updating our website with the latest information so that you are always up to date with all our activities and offerings as Habesha Café.
124 Helen Joseph Rd, Bulwer, Berea, 4083, South Africa
WELCOME TO ABYSSINIA EXOTIC ETHIOPIAN RESTAURANT Feel transported by an unforgettable Ethiopian dining experienceﾅ At our restaurant our aim is to serve delicious Ethiopian food made fresh with quality ingredients. We put our hearts and souls into each dish to give you the authentic Ethiopian experience; in a setting with a warm ambience, traditional decor, and renowned hospitality. Abyssinia Exotic Ethiopian Restaurant is one of the finest eateries in Nairobi. We offer an unparalleled experience of authentic, delicious and affordable Ethiopian food in a welcoming setting ﾖ showing the true Spirit of Ethiopia. If you want to taste aﾠGurshaﾠof Ethiopia in the leafy suburbs of Nairobi, why donﾒt you join us for lunch, dinner or a refreshing beverage? Welcome! Teff is the most important ingredient in Ethiopian cooking. Itﾒs one of the worldﾒs oldest grains, itﾒs gluten-free and rich in minerals, making it perfect for many dishes. One such speciality isﾠinjera, the national dish of Ethiopia, a flatbread that we at Abyssinia Restaurant serve with every meal. If you would like to try injera, or any of the delicacies that we serve ﾖ for example Ethiopian style lamb roasted with onions, tomatoes and peppers ﾖ then weﾒd love to welcome […]
Westlands Branch: #4 Muguga Green, Off Brookside Grove & Wayaki Way, Nairobi, Kenya [AND] Kilimani Branch: Off Ring Road Kilimani, opposite Yaya Centre, Nairobi, Kenya
Queen Shebaﾠis the first Ethiopian specialty restaurant in Tokyo. With ingredients gathered from the African continent, it is our pleasure to introduce to Japan authentic African cuisine. A staple of Ethiopian cuisine is the crepe-like steamed bread “injera” made from the fermented flour of a grain called teff. Queen Shebaﾠalso hosts live African and traditional music from around the world! We also serve an array of stews, meats, and vegetable dishes to suit all kinds of tastes! Try our recommended course menu, designed to give you a taste of a variety of Ethiopian foods to share!
1 Chome-3-1 Higashiyama, Meguro City, Tokyo 153-0043, Japan
BEST ETHIOPIAN RESTAURANT IN CALGARY TheﾠEC Fusionﾠis an Ethiopian and Eritrean restaurant specializing in East African cuisine. From traditional dishes to modern fusions, we pride ourselves in taking our time to prepare the best tasting Ethiopian food in Calgary. We hope you join us and taste food made with love.
4909 17 Ave SE #207, Calgary, AB T2A 0V5
Since 2017 Habesha Ethiopian Cuisine Embracing Ethiopian Cuisine and Culture through deep-rooted family heritage and history, beautiful art and culture through authentic colours, paintings, decor, and furniture food & Coffee Enjoy the ambiance of Ethiopian dining and life style in the soul of Maboneng Precinct, we are inspired by creating memorable experiences and a feel at home setup.
289 Fox St, City and Suburban, Johannesburg, 2094
ABOUT US Mesfin Woldamlak, owner and chef of the family-run Ethiopian restaurant, which has been established in the center of Hesse for decades, cordially invites you to pamper yourself in the rooms designed with great attention to detail and, in addition to the original Ethiopian cuisine, the atmosphere of an excursion into one of the oldest and most historic states in the world. The elaborate preparation of the typical Ethiopian recipes with many special spices, which has been handed down orally from generation to generation in order to really allow each individual guest to immerse themselves in a distant culture with intimate table manners, demands a lot of sensitivity from the chef . You can best describe it as ﾓlove at first biteﾔ when the enthusiastic guests go beyond ﾓDoro Wotﾔ – the Ethiopian national dish and festive meal – in addition to the original variations of poultry, lamb and beef dishes as well as the vegetarian specialties Get to know and love love based on a wide variety of fresh vegetables and legumes.ﾠﾓMelkam Megebﾔ – ﾓBon appetitﾔ! ﾓTenastilign – we welcome you!ﾔﾠ- Of course, also gladly in the context of your private or business celebrations and events.ﾠSimply send us […]
Klingerstrasse 2-4, 60311 Frankfurt am Main
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ETHIOPIAN FOOD RECIPES
Firfir is another one of my new favorites. It is an excellent way to use leftover injera that is past its prime but still edible. MEASUREMENTS AND INGREDIENTS 2 large onions, chopped1/4 cup canola oil1-2 tbsp. berbere3 ounces tomato paste (it comes in 6 oz cans, so 1/2 can)2 tomatoes, chopped1/4-3/4 cup Waterminced ginger and garlic3-4 pieces injera, torn into pieces1-2 jalapenos or other hot green peppers, de-seeded and cut into thin stripssalt INSTRUCTIONS Cook the onions for several minutes until they start to soften and turn translucent. Add the oil. When the oil is hot, add the berbere and stir. After a few minutes, add the tomato paste and cook for several more minutes. Add the chopped tomatoes, garlic, ginger, and a bit of salt, and cook on low-medium heat until the tomatoes are thoroughly cooked. Add the Water and bring to a simmer. It should look like a really thick tomato soup at this point. Add the injera and stir, gently chopping the injera as you mix it in. Continue cooking until the injera has absorbed all of the liquid. Top it off with jalapenos and enjoy! NOTE: This can be made without the fresh tomatoes if you […]
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 […]
If you have some extra injera on hand, use it to make this tasty treat. Learn how to make Kategna 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 piece of injera2 or 3 tablespoons of niter kibbeh½ to ¾ teaspoon of berbere, or more to taste INSTRUCTIONS Divide the injera in half or into quarters, and in a skillet, heat the pieces until they become just a little crispy (just a little!). Turn them frequently as you heat them. Melt the Niter Kibbeh in a microwave, then add the berbere and blend the ingredients well. When the injera is ready, spread the spiced Niter Kibbeh onto the bubbly side of the injera like you’re buttering bread. This dish is excellent before a meal with an apéritif of tej, or you can just enjoy it as a snack any time. Learn More About Ethiopian Foods Here. RECIPE SOURCE: https://ethiopianfood.wordpress.com/recipes/ IMAGE SOURCE: https://www.facebook.com/samracooks/photos/kategna-is-ethiopian-snack-made-with-enjera-berbere-and-aged-clarified-butter-wi/1133251190156540/
Kitfo is a beloved beef dish in Ethiopia. Learn how to make Kitfo 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 pound freshly grounded without fat1 teaspoon Mitmita1 teaspoon Korerima1 teaspoon salt (as needed)1/4 cup of Niter Kibbeh (Seasoned butter) INSTRUCTIONS Mix ground beef and all ingredients thoroughly.Pan sear lightly and serve your Kitfo with Injera (Ethiopian flat bread made of teff). RECIPE SOURCE: https://allaboutethio.com/rkitfo.html Alternative Recipe IMAGE SOURCE The traditional dishes that accompany Kitfo are Gomen and Ayib (Ethiopian cheese). I have included instructions for making Ayib at the end of this Kitfo recipe. MEASUREMENTS AND INGREDIENTS 1 pound finely ground low-fat beef4-6 tablespoons Niter Kibbeh (Ethiopian spiced butter), or more to taste (ghee is an adequate substitute)1 teaspoon mitmita powder, or more to taste1 teaspoon cardamom powder, or more to taste32 ounces of buttermilk or plain yogurt INSTRUCTIONS To prepare the dish tere, or raw, melt the Niter Kibbeh in a skillet using low heat. When it’s hot and liquefied, remove the skillet from the heat, add the beef and mix the two ingredients well. Add the spices and mix well again. If […]
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 […]
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. […]
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/
Defo Dabo Recipe
This is one of the many breads made in Ethiopia, and it has a special ingredient; before baking, you wrap the moist dough in Koba Kitel – that is, the leaves of the Enset plant, a vital food source in many Southern Ethiopian cultures. Enset is often referred to as “false banana” because it resembles a banana plant. And, sometimes, if you can’t find Enset leaf in your local market, you can use banana leaf instead, or simply bake the bread without it. This recipe is for one loaf of about nine inches in diameter. MEASUREMENTS AND INGREDIENTS 3¼ cups of wheat flour½ packet instant dried yeast3 tablespoons of sugar½ tablespoon of salt½ tablespoon of ground coriander½ tablespoon of cumin (or a little more, to taste)½ tablespoon of cardamom2 tablespoons of olive oilAbout ¼ to ½ pounds of banana leaf12 ounces of warm Water, plus a little more if necessary (see below) INSTRUCTIONS Combine the yeast, sugar and salt in a medium-sized bowl. Pour about 12 ounces of warm Water over it, stir to dissolve the ingredients, then cover the bowl and set aside for 20 minutes or so to allow the yeast to activate (by this time the mixture should be […]
Niter Kibbeh Recipe
Learn how to make Niter Kibbeh for yourself by using this simple recipe from Ethiopian Food Guide. Here you will learn about all the ingredients you will need your own Niter Kibbeh along with instructions on how to make it. MEASUREMENTS AND INGREDIENTS 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 INSTRUCTIONS 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 the milk solids remain on the bottom of the pan, about 30 minutes.Reduce the heat to low if the butter is boiling too quickly–if it burns it will taste bitter. RECIPE SOURCE: https://allaboutethio.com/rniterkibe.html Alternative Recipe IMAGE SOURCE MEASUREMENTS AND INGREDIENTS 4 pounds of butter1/4 cup of Beso Bela1/4 cup of Koseret1 teaspoon Korerima1 teaspoon turmeric INSTRUCTIONS Melt butter with all ingredients at low heat for 2-3 hours. Strain the ingredients and let cool. Learn More About Ethiopian Foods Here. RECIPE SOURCE: https://allaboutethio.com/rniterkibe.html IMAGE SOURCE: https://chipabythedozen.com/en/niter-kibbeh-ethiopian-spiced-butter/
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 […]
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 […]
2 Popular Ethiopian Comfort Foods
Like all comfort foods, Ethiopian comfort foods are special types foods that are characterized by their high caloric nature, high carbohydrate level, or simple preparation methods. Moreover, they are also known to provide a nostalgic or sentimental value to a specific individual or culture. Ethiopian Comfort Foods #1: Genfo Image Source Genfo is a simple Ethiopian porridge that is commonly consumed for breakfast, made by adding dry-roasted barley flour to boiling water and stirring the concoction with a wooden utensil until it develops a smooth, yet extremely thick consistency. The porridge is then transferred to a bowl, and a hole is created in the center, which is then filled with clarified spiced butter and berbere spices. Genfo is traditionally consumed as it is, although it can be accompanied by a scoop of yogurt. You can find the recipe for Genfo here. Ethiopian Comfort Foods #2: Kikil Image Source Kikil is a mild stew with potatoes and lamb that is slowly cooked to get all the flavors from the bones. It is a great meal to use as a substitute for chicken soup offered to those feeling under the weather. Make sure the meat is nice and tender before it is served, that qualifies it as a perfect Kikil. […]
6 Uniquely Ethiopian Traditional Ingredients, Spices and Seasonings
As an ancient civilization built on trade with other civilizations in the region at the time, Ethiopian foods have developed a rich array of dishes and cooking techniques using several traditional ingredients. As such, Ethiopian food is full of delightful flavors that result from the mixture of numerous different spices and herbs, well-crafted over many generations to be not too spicy but very well-seasoned. Here are some of the most important traditional ingredients, spices, and seasonings that play a central role in the making of an amazing Ethiopian dish. Traditional Ingredients #1: Berbere Berbere, which is a combination of chili pepper and several other spices, herbs, and ingredients including fenugreek, ginger, garlic, cardamom, and cinnamon, forms the backbone of flavor for many Ethiopian dishes. If you want to make your own Berbere, you can find the recipe here. Traditional Ingredients #2: Mitmita Mitmita, smaller and hotter than Berbere, is an orange-red colored powdered seasoning mix that is composed of chili peppers, cardamom seed, cloves and salt, as well as spices such as cinnamon, cumin and ginger. It is often used as a condiment to add some an extra kick to meat dishes such as tibs and Tere Siga, but can also be added in the cooking process, […]
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, […]
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.
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 […]
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 […]
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 […]
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/