Ethiopian cooking is marked by hot spices, thick stews and injera, a large, flat sourdough bread. Diners in Ethiopia use the injera as an eating utensil to scoop up food.
Spicy Food from
the Cradle of Civilization
Ethiopia, located in Northeast Africa at the base of the "horn," is a country more commonly associated with political upheavals and drought, rather than gastronomy. Yet Ethiopian cuisine offers an exceptional and exquisite array of flavorful food that is unique to Africa and the world.
Ethiopian food is the ultimate in spicy cookery, not only because the food is hot, but also because of the wide variety of spices used.
- Spice Paste (Berbere)
- Chicken Stewed in Red Pepper Paste (Doro Wat)
- Eggplant Salad
- Spiced Butter (Niter Kebbeh)
- Beef Stewed in Red Pepper Paste (Sik Sik Wat)
- Chick Pea Fritters (Yeshimbra Assa)
- Lentil Salad (Yemiser Selatta)
- Vegetables with Garlic and Ginger (Yataklete Kilkil)
- Honey Yeast Bread (Yemarina Yewotet Dabo)
Ethiopia on Wikipedia
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This page modified January 2007