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.
Alecha: Stew, either chicken or beef, but not hot and spicy stew.
Berbere: Thick, red paste composed of paprika, salt, ginger, onion, garlic, ginger, cloves, cinnamon, nutmeg, cardamom, allspice, pepper, coriander, and fenugreek blended by water and oil.
Doro Wat: Chicken stew.
Fenugreek: Little brown seeds that are ground into tan powder for spice seasoning.
Injera: Thin, spongy pancake-like flatbread made from teff flour used to scoop up and wrap food in place of utensils.
Niter Kebbeh: Spicy butter made from sautéeing onion, garlic, ginger, cinnamon, turmeric, cardamom, clove, and nutmeg in butter.
Shiro Wat: Vegetable stew popular during religious fastings.
Sik Sik Wat: Beef stew.
Teff: Ancient grain of Ethiopia available in whole-grain form as well as ground (teff flour) in health food stores.
Wat: Essentially means stew—typically made from base of berbere paste so it is hot and dense with spices.
- 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)
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This page modified January 2007