3 Common Ethiopian Side-Dishes

Ethiopian Side-Dishes #1: Ayibe

Ethiopian Side-Dishes - Ayibe
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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

Ethiopian Side-Dishes - Gomen Kitfo
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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

Ethiopian Side-Dishes - 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.

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