Ethiopian cuisine

Ethiopian cuisine(Amharic:የኢትዮጵያ ምግብ"Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form ofwat,a thick stew, served on top ofinjera(Amharic:እንጀራ), a largesourdoughflatbread,which is about 50 centimeters (20 inches) in diameter and made out offermentedteffflour.Ethiopiansusually eat with their right hands, using pieces ofinjerato pick up bites of entrées and side dishes.
TheEthiopian Orthodox Tewahedo Church prescribes a number of fasting periodsknown astsom(Ge'ez:ጾምṣōm),  including all Wednesdays and Fridays and the wholeLentenseason (including fifteen days outside Lent proper). PerOriental Orthodoxtradition, the faithful may not consume any kind of animal products (includingdairyproducts andeggs) during fasts; therefore, Ethiopian cuisine contains many dishes that arevegan.
A typical dish consists ofinjeraaccompanied by a spicy stew, which frequently includes beef, lamb, vegetables and various types of legumes (such as lentils), and is traditionally consumed on themesobbasket.The cuisines of theSouthern Nations, Nationalities and People's Regionand theSidama regionalso make use of thefalse bananaplant (enset, Ge'ez: እንሰትïnset), a type ofensete. The plant ispulverizedand fermented to make various foods, including a bread-like food calledkocho(Ge'ez: ቆጮḳōč̣ō), which is eaten withkitfo.The root of this plant may be powdered and prepared as a hot drink calledbulla(Ge'ez: ቡላbūlā), which is often given to those who are tired or ill. Another typicalGuragepreparation is coffee with butter (kebbeh).Kitaherb bread is also baked.Quanta(orquwanta), is an air-dried beef jerky with traditional spices; it is eaten on its own as a snack, or as an ingredient in stews and other dishes.
Due in part to the briefItalian occupation,pastais popular and frequently available throughout Ethiopia, including rural areas.Coffeeis also a large part of Ethiopian culture and cuisine. After every meal, acoffee ceremonyis enacted and coffee is served.
The history of Ethiopian cuisine is influenced by the agricultural heritage of the nation. A key component of tradition isinjera– a tangyand soft flatbread crafted fromteff, an ancient grain native to Ethiopia.In dining settings,injerais commonly paired with an assortment ofwotdishes featuring vegetables, legumes, and meat; one type,doro wot, a spicy chicken stew accentuated withberbere, a spice blend comprising chili peppers, garlic, ginger, and an array of spices, is the national dish of Ethiopia.
Throughout history, Ethiopian cuisine has developed through connections and trading with other nations, along with religious practices.For example, the enduring Christian beliefs in Ethiopia have impacted the development of plant-based meals due to fasting periods that forbid eating meat.Likewise, Islamic customs have influenced meat dishes during some celebrations like Eid.
Ethiopian food has been influenced by the country’s geography and its rich agricultural resources, such as lentils, beans, coffee, and various spices. The customary Ethiopian coffee ritual entails roasting, brewing, and serving coffee with great importance, as it is thought to have originated in Ethiopia. Ethiopian cuisine goes beyond mere nourishment, playing a key role in communal dining and cultural representation.
Ethiopian Orthodox Christiansavoid pork for cultural reasons as well as religious reasons, whileEthiopian JewsandEthiopian Muslimsavoid eatingporkorshellfishfor religious reasons; pork is forbidden inJudaismandIslam.Most Ethiopian Protestants orP'ent'ayalso abstain from eating food that the Orthodox abstain from. Many Ethiopians abstain from eating certain meats, eating mostly vegetarian foods, partially from the high cost of meat, eggs, and dairy products.
Berbere, a combination of powderedchili pepperand other spices (cardamom,fenugreek,coriander,cloves,ginger,nutmeg,cuminandallspice)is an important ingredient used  to add flavor to many varied dishes like chicken stews and baked fish dishes. Also essential isniter kibbeh, aclarified butterinfused with ginger, garlic, and several spices.
Mitmita(Amharic:ሚጥሚጣ,IPA:[mitʼmitʼa]) is a powderedseasoning mixused in Ethiopian cuisine. It is orange-red in color and contains ground birdseye chili peppers (piri-piri),cardamomseed,clovesand salt.It occasionally has other spices includingcinnamon,cuminandginger.
In their adherence to strictfasting, Ethiopian cooks have developed a rich array of cooking oil sources—besidessesameandsafflower—for use as a substitute for animal fats which are forbidden during fasting periods. Ethiopian cuisine also usesnug(also spellednoog, also known as "niger seed").
Watbegins with a large amount of chopped redonion, which is simmered or sauteed in a pot. Once the onions have softened,niter kebbeh(or, in the case of vegan dishes,vegetable oil) is added. Following this,berbereis added to make a spicykeiy watorkeyyih tsebhi.Turmericis used instead ofberberefor a milderalicha wator both spices are omitted when making vegetable stews, such asatkilt wat. Meat such asbeef(ሥጋ,səga),chicken(ዶሮ,doroorderho),fish(ዓሣ,asa),goatorlamb(በግ,begorbeggi) is also added.Legumessuch assplit peas(ክክ,kəkorkikki) andlentils(ምስር,məsərorbirsin); orvegetablessuch aspotatoes(ድንች,Dənəch),carrotsandchard(ቆስጣ) are also used instead in vegan dishes.
Each variation is named by appending the main ingredient to the type ofwat(e.g.kek alicha wat). However, the wordkeiyis usually not necessary, as the spicy variety is assumed when it is omitted (e.g.doro wat). The termatkilt watwhich simply means 'vegetable' is sometimes used to refer to all vegetable dishes, but a more specific name can also be used (as indinich'na caroht wat, which translates to "potatoes and carrots stew"; but the wordatkiltis usually omitted when using the more specific term).
Meat along with vegetables aresautéedto maketibs(alsotebs,t'ibs,tibbs, etc., Ge'ez: ጥብስṭïbs).Tibsis 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 cuts of meat used. Beef, mutton, and goat are the most common meats used in the preparation oftibs.
The mid-18th-century European visitor to EthiopiaRemedius Prutky[cs]describestibsas a portion of grilled meat served "to pay a particular compliment or show especial respect to someone."It may still be seen this way; today the dish is prepared to commemorate special events and holidays.
Kinche(qinch’e), aporridge, is a very common Ethiopian breakfast or supper.  It is simple, inexpensive, and nutritious.  It is made from cracked wheat, Ethiopian oats, barley or a mixture of those. It can be boiled in either milk or water with a little salt. The flavor ofkinchecomes from thenit'ir qibe, which is a spiced butter.Once cooked, kinche is combined in the pan with clarified spiced butter, oil, and fried onions, though it can also be enjoyed plain without any additional seasonings.
Azifa is an Ethiopian lentil salad made with mustard seed, jalapeños, and onions, and it is a dish often served cold.Buticha is an Ethiopian chickpea salad which is often served cold,and is sometimes compared to hummus.
TheAmharas' cuisine features a wide variety of dishes and beverages, often centered aroundinjera, a sourdough flatbread made fromteffflour. The cuisine is known for its use of spices, rich stews, and traditional cooking methods.
Dishes
Snacks
Beverages
TheOromos' cuisine consists of various vegetable or meat side dishes and entrées. As part of a long-established custom, practice, or belief, people do not eatporkinOromia.
Another distinctively Ethiopian dish iskitfo(frequently spelledketfo). It consists of raw (or rare) beef mince marinated inmitmita(Ge'ez: ሚጥሚጣmīṭmīṭāa very spicy chili powder similar toberbere) andniter kibbeh.Gored goredis very similar tokitfo, but uses cubed rather than ground beef.
Ayibe(orAyeb) is a local cheese made from the curds ofbuttermilkthat is mild and crumbly, close in texture to crumbledfeta.Although not quite pressed, the whey has been drained and squeezed out.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,ayibeis often mixed with a variety of mild or hot spices typical of Gurage cuisine.
Gomen kitfois another typical Gurage dish.Collard greens(ጎመንgōmen) are boiled, dried and then finely chopped and served with butter, chili and spices. It is a dish specially prepared for the occasion ofMeskel, a very popular holiday marking the discovery of theTrue Cross. It is served along withayibeor sometimes evenkitfoin this tradition calleddengesa.
Theensetplant (calledwessein theSidamo language) is central to Sidama cuisine and after grinding and fermenting the root to producewassa, it is used in the preparation of several foods.
Borasaameis a cooked mixture ofwassaand butter sometimes eaten withEthiopian mustardgreens and/or beans. It is traditionally eaten by hand using afalse banana leafand is served in a 'shafeta, a vase-like ceramic vessel. A common variant ofborasaameusesmaizeflour instead ofwassaand is calledbadela borasaame.Borasaameis typically paired with a seasoned yogurt drink calledwätät. Both are common foods for funerals and the celebration ofFichee Chambalaalla, the Sidama new year.
Amulchois an enset flatbread used similarly toinjerato eat wats made from beef, mushrooms, beans, gomen, or pumpkin.
Gomen ba siga (ጎመን በስጋ, Amharic: "cabbage with meat") is a stewed mixture of beef and Ethiopian mustard served under a layer ofamulchobread.
A commonly grown crop in Sidama, maize (badelain Sidaamu; also known as "corn" in North America) is often eaten as a snack with coffee. It can be ground into flour to make bread, roasted on the cob, or the kernels can be picked off to makebokolo, which is served either boiled or roasted.
Fit-fitorfir-firis a common breakfast dish. It is made from shreddedinjeraorkitchastir-fried with spices orwat. Another popular breakfast food isfatira, a large fried pancake made with flour, often with a layer of egg, eaten with honey.
Chechebsa(orkita firfir) resembles apancakecovered withberbereandniter kibbeh, or other spices, and may be eaten with a spoon.Genfois a kind ofporridge, 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 spicedniter kibbeh.
A variation offul, a fava bean stew with condiments, served with baked rolls instead ofinjera, is also common for breakfast.
Typical Ethiopian snacks aredabo kolo(small pieces of baked bread that are similar topretzels), orkolo(roastedbarleysometimes mixed with other local grains).Kolomade from roasted and spiced barley, safflower kernels, chickpeas and/or peanuts are often sold by kiosks and street vendors, wrapped in a paper cone.Halewais made with peanuts. Snacking onpopcornand traditionallentilsamosais also common.
There are many different traditional alcoholic drinks which are home made and of natural ingredients.
Tellais a home-brewed beer served intella bet("tella houses") which specialize in serving onlytella.Tellais the most common beverage made and served in households during holidays.
It is an alcoholic drink which is prepared frombikil(barley) as main ingredient andgesho(Rhamnus prinoides) for fermentation purpose.
InOromiffaa, the drink is calledfarsoand in Tigrinyasiwa.
Tejis a potent honey wine.It is similar tomead, and is frequently served in bars, particularly in atej betor "tejhouse".
It is prepared from honey and gesho. It has a sweet taste and the alcoholic content is relatively higher thantella. This drink can be stored for a long time; the longer it is stored, the higher the alcohol content, and the stronger the taste.
Areki, also known askatikala, is probably the strongest alcoholic drink of Ethiopia.It is a home distilled spirit that is often filtered through charcoal to remove off tastes or flavored by smoking or infusion with garlic.
Ethiopians have diverse traditional non-alcoholic drinks which include natural and healthy ingredients.
Kenetto, also known askeribo, is a non-alcoholic traditional drink. It is mostly used as substitute fortellafor those who do not drink alcohol.
Bordeis a cereal-based traditionalfermented beveragefamous in southern Ethiopia.
Just like the rest of the world, Ethiopians also enjoy severallocally manufactured beers, wine and non-alcoholic products like Coca-Cola and other similar products.
Ambo Mineral WaterorAmbo wuhais a bottled carbonatedmineral water, sourced from the springs in Ambo Senkele near the town ofAmbo.
Atmetis a barley- and oat-flour based drink that is cooked with water, sugar andkibe(Ethiopian clarified butter) until the ingredients have combined to create a consistency slightly thicker thaneggnog. Though this drink is often given to women who are nursing, the sweetness and smooth texture make it a comfort drink for anyone who enjoys its flavor.
According to some sources, drinking ofcoffee(buna) is likely to have originated in Ethiopia.A key national beverage, it is an important part of local commerce.
Thecoffee ceremonyis the traditional serving of coffee, usually after a big meal. It often involves the use of ajebena(ጀበና), a clay coffee pot in which the coffee is boiled. The preparer roasts the coffee beans in front of guests, then walks around wafting the smoke throughout the room so participants may sample the scent of coffee. Then the preparer grinds the coffee beans in a traditional tool called amokecha. The coffee is put into thejebena, boiled with water, and then served in small cups calledsi'ni. Coffee is usually served with sugar, but is also served with salt in many parts of Ethiopia. In some parts of the country,niter kibbehis added instead of sugar or salt.
Snacks, such as popcorn or toasted barley (orkolo), are often served with the coffee. In most homes, a dedicated coffee area is surrounded by fresh grass, with special furniture for the coffee maker. A complete ceremony has three rounds of coffee (abol,tonaandbereka) and is accompanied by the burning offrankincense.
Teawill most likely be served if coffee is declined. Tea is grown in Ethiopia at Gumaro and Wushwush.
Across southern Ethiopia, many groups drink boiled coffee leaves, calledkutiamong theHarariin the east andkaariamong theMajangin the west. This is often made with widely varying seasonings and spices, such as sugar, salt, rue, hot peppers,  ginger. The Ethiopian Food Safety Authority has registered the safety of coffee leaf infusions with the European Union.