the appetizer:

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.

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Menu Guide

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.


Ethiopian Recipes


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This page modified January 2007