List of Ethiopian dishes and foods

This meal, consisting of injera bread topped with several kinds of wat (stew), is typical of Ethiopian cuisine.

This is a list of Ethiopian dishes and foods. Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians 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 cuisine.

Ethiopian dishes and foods

Kitfo is a traditional dish in Ethiopian cuisine

Shahan ful (pictured right, garnished with lemon)

• Ensete – An economically important food crop in Ethiopia.
• 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.
• Fit-fit – 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 and other countries
• Ga'at – 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
• Kitcha
• Kitfo
• Niter kibbeh – a seasoned, clarified butter used in Ethiopian cooking
• Rhamnus prinoides
• Samosa (also sambusa)
• Shahan ful
• Shiro – a stew with primary ingredients of powdered chickpeas or broad bean meal
• 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.

• 

  Eragrostis tef

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  Fit-fit

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  Ful medames served with sliced hard-boiled eggs

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  Ga'at

Spices

• Aframomum corrorima – The spice known as korarima, Ethiopian cardamom, or false cardamom is obtained from the plant's seeds (usually dried), and is extensively used in Ethiopian and Eritrean cuisine. It is an ingredient in berbere, mitmita, awaze, and other spice mixtures, and is also used to flavor coffee.
• Berbere – usually include chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.
• Mitmita – a powdered seasoning mix used in Ethiopian and Eritrean cuisine

• KororimaWhole01.jpg

  Dried korarima fruits from Aframomum corrorima, in preparation for making berbere

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  Berbere

Beverages

See also: Coffee production in Ethiopia and Jebena

• Coffee
• Tej – a honey wine or mead that is brewed and consumed in Ethiopia and Eritrea
• Tella – a traditional beer from Ethiopia and Eritrea

• 

  Ethiopian tej

See also

• List of African dishes
• Outline of Ethiopia