• Ethiopian Cuisine

  • (Ethiopia)

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Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is 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 optional.

The Ethiopian Orthodox Church prescribes a number of fasting (tsom, Ge'ez: ጾም ṣōm) periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many dishes that are vegan. https://en.wikipedia.org/wiki/Ethiopian_cuisine

Ingudai = mushroom
Tibs = saute.

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Dishes: 7 / 31

Gored Gored

(0 ) (Ethiopian)

This is a raw beef dish eaten in Ethiopia and Eritrea. It is cubed and left unmarinated. It is widely ...

Fit-Fit

(0 ) (Ethiopian)

It is an Ethiopian food typically served for breakfast. It is generally made with shredded flat bread, spiced clarified butter, ...

Genfo

(0 ) akelet, ga'at (Ethiopian)

Genfo is a stiff porridge eaten in Ethiopia. Genfo is traditionally made with barley flour. https://en.wikipedia.org/wiki/Ga%27at

Himbasha

(0 ) Ambasha (Ethiopian)

It is an Ethiopian and Eritrean celebration bread that is slightly sweet. It is often served at special occasions. It ...

Kitcha

(0 ) kita, chechebsa (Ethiopian)

It is a relatively thin unleavened bread typically made of wheat. It is a generally made with flour, water, and ...

Shahan Ful

(0 ) (Ethiopian)

This is a dish common in Ethiopia, which is generally served for breakfast. It is made by slowly cooking fava ...

Gomen Be Siga

(0 ) Gomen Be Sega (Ethiopian)

Gomen is collard greens, a widely consumed leafy vegetable in Ethiopian cuisine. Siga is the word for beef, so gomen ...

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