Cuisine in Ethiopia

Injera

Staple food made from fermented teff flour baked into crepe-like form, used to wrap toppings.

• Region: Nationwide
• Main ingredients: Teff flour, Water

Doro Wat

Representative stew of bone-in chicken and eggs simmered in spicy berbere sauce.

• Region: Amhara region
• Main ingredients: Chicken, Onion, Berbere, Boiled egg

Shiro Wat

Fasting stew thickened with chickpea flour and spices.

• Region: Highland areas
• Main ingredients: Chickpea flour, Garlic, Berbere

Tibs

Spicy meat dish of stir-fried beef or lamb with onions.

• Region: Nationwide
• Main ingredients: Beef, Onion, Rosemary

Kitfo

Dish of minced raw beef mixed with spices and clarified butter.

• Region: Gurage region
• Main ingredients: Beef red meat, Niter kibbeh, Mitmita powder

Berelé

Lightly blanched beef liver seasoned with spices wrapped in injera.

• Region: Urban areas
• Main ingredients: Beef liver, Berbere

Genna Stew

Aromatic beef bone broth soup eaten during Christmas season.

• Region: Amhara
• Main ingredients: Beef bones, Ginger, Garlic

Ful

Breakfast menu of fava bean paste with olive oil and spices.

• Region: Urban areas
• Main ingredients: Fava beans, Olive oil, Tomato

Tej

Traditional sweet wine fermented from honey with water and yeast.

• Region: Nationwide
• Main ingredients: Honey, Yeast, Water

Coffee (Bunna)

Ceremony-accompanied beverage brewed from freshly roasted and ground beans.

• Region: Kaffa and other highland areas
• Main ingredients: Coffee beans, Water