page_title: List of Ethiopian and Eritrean dishes and foods
section_title: Ethiopian and Eritrean dishes and foods
hierarchical_section_title: List of Ethiopian and Eritrean dishes and foods / Ethiopian and Eritrean dishes and foods
caption_attribution_description: Español: Shahan ful presented alongside olive oil, berbere and various vegetables.
context_page_description: This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters in diameter and made out of fermented teff flour. Ethiopians and Eritreans eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes. Utensils are rarely used with Ethiopian and Eritrean cuisine.
context_section_description: Dabo Kolo
  Ensete – An economically important food crop in Ethiopia and Eritrea.
  Teff – a grain widely cultivated and used in the countries of Eritrea and Ethiopia, where it is used to make injera or tayta. Teff accounts for about a quarter of total cereal production in Ethiopia.
  Fir-fir – an Ethiopian and Eritrean food typically served for breakfast
  Ful medames – an Egyptian dish of cooked and mashed fava beans served with vegetable oil, cumin and optionally with chopped parsley, onion, garlic, and lemon juice, it is also a popular meal in Ethiopia, Eritrea and other countries
  Ga'at or genfo – a stiff porridge
  Gored gored – a raw beef dish
  Guizotia abyssinica – an erect, stout, branched annual herb, grown for its edible oil and seed
  Himbasha
  Injera – a spongy, slightly sour flatbread regularly served with other dishes
  Kitfo
  Niter kibbeh – a seasoned, clarified butter used in Ethiopian and Eritrean cooking
  Rhamnus prinoides
  Samosa (also sambusa)
  Shahan ful
  Shiro – a stew with primary ingredients of powdered chickpeas or broad bean meal
  Tihlo - It is prepared by making kneaded barley flour into soft balls and preparing a meat stew with berbere, an Ethiopian spice, onions, tomato paste, water and salt
  Wat – stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter. Wat is traditionally eaten with injera.
caption: Shahan ful (pictured right, garnished with lemon)
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