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

This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et, wot or tsebhi), a thick stew, served atop injera, a large sourdough flatbread,^[1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour.^[1] Ethiopians and Eritreans eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes.^[1] Utensils are rarely used with Ethiopian and Eritrean cuisine.

Ethiopian and Eritrean dishes and foods

Shahan ful (pictured right, garnished with lemon)

Bread and pastry

Dabo kolo (Amharic: ዳቦ ቆሎCategory:Articles containing Amharic-language text; Oromo: Boqqolloo daabbooCategory:Articles containing Oromo-language text) – small pieces of fried dough, served as a snack
Injera (Amharic: እንጀራ, romanized: ənǧäraCategory:Articles containing Amharic-language text; Tigrinya: ጣይታ, romanized: ṭaytaCategory:Articles containing Tigrinya-language text; Oromo: buddeenaCategory:Articles containing Oromo-language text) – a spongy, slightly sour flatbread regularly served with other dishes.
Himbasha (Tigrinya: ሕምባሻCategory:Articles containing Tigrinya-language text)^[2] or ambasha (Amharic: አምባሻCategory:Articles containing Amharic-language text) – wheel-shaped lightly sweet bread, often flavoured with raisins and cardamom
Sāmbusā (Amharic: ሳምቡሳCategory:Articles containing Amharic-language text) – Ethiopian-style samosa, fried pastry stuffed with spiced lentils

Breakfast

Injera fir-fir – shredded injera mixed with niter kibbeh (clarified butter) and berbere, commonly served for breakfast
Kitcha fir-fir (also known as chechebsa) – shredded kitcha mixed with niter kibbeh and berbere
Enkulal fir-fir – scrambled eggs with jalapeño pepper, tomato, onion, niter kibbeh and berbere
Suf fit-fit – shredded injera soaked in a liquid made from sunflower seeds
Telba fit-fit – similar to suf fit-fit, but uses a liquid made from flax seeds instead
Genfo (Amharic: ገንፎ, romanized: gänəfoCategory:Articles containing Amharic-language text) or ga’at (Tigrinya: ጋዓት, romanized: ga'atəCategory:Articles containing Tigrinya-language text) or marca (Oromo: marqaaCategory:Articles containing Oromo-language text) – a stiff porridge made from barley or wheat flour, sauced with a mixture of niter kibbeh and berbere, commonly served for breakfast

Dishes

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, Eritrea and other countries.
Gored gored (Amharic: ጎረድ ጎረድCategory:Articles containing Amharic-language text; Oromo: gurguddaaCategory:Articles containing Oromo-language text) – a raw cubed beef dish
Kitfo (Amharic: ክትፎCategory:Articles containing Amharic-language text) – minced raw ground beef mixed with mitmita seasoning mix and niter kibbeh (clarified butter)
Shahan ful – stewed fava beans served with chopped fresh vegetables and spices
Shiro (Ge'ez: ሽሮ, romanized: šəroCategory:Articles containing Ge'ez-language text), also called shiro wat (Amharic: ሽሮ ወጥ, romanized: šəro wäṭCategory:Articles containing Amharic-language text), or tsebhi shiro (Tigrinya: ጸብሒ ሽሮ, romanized: ṣäbhi šəroCategory:Articles containing Tigrinya-language text) – a stew with primary ingredients of powdered chickpeas or broad bean meal
Tibs (Ge'ez: ጥብስ, romanized: ṭïbsCategory:Articles containing Ge'ez-language text) - cubes of beef in wat
Tihlo (Tigrinya: ጥሕሎCategory:Articles containing Tigrinya-language text) - a Tigrayan dish of barley dough balls served with meat stew and spiced with berbere
Wat (Amharic: ወጥCategory:Articles containing Amharic-language text, IPA: [wətʼ]Category:Pages with Amharic IPA) or ito (Oromo: ittooCategory:Articles containing Oromo-language text) or tsebhi (Tigrinya: ጸብሒCategory:Articles containing Tigrinya-language text) – stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh (clarified butter). Wat is traditionally eaten with injera.

Eragrostis tef
Fir-fir
Ful medames served with sliced hard-boiled eggs
Ga'at

Crops

Enset – a root crop, particularly important to the south of Ethiopia^[3]^[4]
Teff – a grain widely cultivated and used in Eritrea and Ethiopia, where it is used to make injera or tayta. Teff accounts for about a quarter of total cereal production in Ethiopia.^[5]
Gesho – leaves and stem used to flavour tej (mead) and tella (beer)
Niger seed – the seeds of this herb are crushed to make an edible oil.

Sauces and spices

Ethiopian cardamom – The spice known as korarima, Ethiopian cardamom, or false cardamom^[6] 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.^[7]
Berbere – usually includes chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.^[8]^[9]^[10]
Mitmita – a powdered seasoning mix used in Ethiopian and Eritrean cuisine.
Niter kibbeh – seasoned clarified butter used in Ethiopian and Eritrean cooking.

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

Beverages

Coffee - A brewed drink made from Ethiopian coffee beans and used in a jebena.
Tej – A honey wine^[11] or mead that is brewed and consumed in Ethiopia and Eritrea.
Tella – A traditional beer from Ethiopia and Eritrea that is brewed from various grains, typically teff and sorghum. It is called siwa in Tigray and Eritrea.

Coffee roasting in Amhara Region
Ethiopian tej

References

1 2 3 Javins, Marie. "Eating and Drinking in Ethiopia." Archived 2013-01-31 at the Wayback Machine Category:Webarchive template wayback links Gonomad.com. Accessed July 2011.
↑ Debrawork Abate (1995) [1993]. የባህላዌ መግቦች አዘገጃጀት [Traditional Food Preparation] (in Amharic) (2nd ed.). Addis Ababa: Mega Asatame Derjet (Mega Publisher Enterprise). pp. 195–196.Category:CS1 Amharic-language sources (am)
↑ RHS A-Z encyclopedia of garden plants. United Kingdom: Dorling Kindersley. 2008. p. 1136. ISBN 1405332964.
↑ "Uses of Enset". The 'Tree Against Hunger': Enset-Based Agricultural Systems in Ethiopia. American Association for the Advancement of Science. 1997. Archived from the original on 19 August 2007. Retrieved 13 August 2007.
↑ Gabre-Madhin, Eleni Zaude. Market Institutions, Transaction Costs, and Social Capital in the Ethiopian Grain Market. Washington, DC: International Food Policy Research Institute, 2001
↑ Aframomum corrorima was published in Spices, Condiments and Medicinal Plants in Ethiopia, Their Taxonomy and Agricultural Significance. (Agric. Res. Rep. 906 & Belmontia New Series) 12:10. 1981. The specific epithet was taken from its basionym, Amomum corrorima A.Braun GRIN (April 9, 2011). "Aframomum corrorima information from NPGS/GRIN". Taxonomy for Plants. National Germplasm Resources Laboratory, Beltsville, Maryland: USDA, ARS, National Genetic Resources Program. Retrieved June 19, 2011. Synonyms: (≡) Amomum corrorima A.Braun (basionym)
↑ Bernard Roussel & François Verdeaux (April 6–10, 2003). "Natural patrimony and local communities in ethiopia: geographical advantages and limitations of a system of indications" (PDF). 29th Annual Spring Symposium of Centre for African Studies. Archived from the original (PDF) on 2006-11-26. This Zingiberaceae, Aframomum corrorima (Braun) Jansen, is gathered in forests, and also grown in gardens. It is a basic spice in Ethiopia, used to flavor coffee and as an ingredient in various widely used condiments (berbere, mitmita, awaze, among others).
↑ Debrawork Abate (2003) [2001]. የባህላዌ መግቦች አዘገጃጀት [Traditional Food Preparation] (in Amharic) (2nd ed.). Addis Ababa: Mega Asatame Derjet (Mega Publisher Enterprise). pp. 22–23.Category:CS1 Amharic-language sources (am)
↑ Gall, Alevtina; Zerihun Shenkute (November 3, 2009). "Ethiopian Traditional and Herbal Medications and their Interactions with Conventional Drugs". EthnoMed. University of Washington. Retrieved January 27, 2011.
↑ Katzer, Gernot (July 20, 2010). "Ajwain (Trachyspermum copticum [L.] Link)". Retrieved January 28, 2013.
↑ Bahiru, Bekele; et al. (July–September 2001). "Chemical and nutritional properties of 'tej', an indigenous Ethiopian honey wine: variations within and between production units". Vol. 6, No. 3. The Journal of Food Technology in Africa. pp. 104–108. Retrieved 13 November 2014.

External links

Media related to Cuisine of Ethiopia Category:Commons category link is on Wikidata at Wikimedia Commons
Media related to Cuisine of Eritrea Category:Commons category link is locally defined at Wikimedia Commons

Category:Ethiopian cuisine#* Category:Eritrean cuisine#* Category:Cuisine-related lists Category:Ethiopia-related lists#Dishes Category:Eritrea-related lists#Dishes

[gonomad-1] 1 2 3 Javins, Marie. "Eating and Drinking in Ethiopia." Archived 2013-01-31 at the Wayback Machine Category:Webarchive template wayback links Gonomad.com. Accessed July 2011.

[2] Debrawork Abate (1995) [1993]. የባህላዌ መግቦች አዘገጃጀት [Traditional Food Preparation] (in Amharic) (2nd ed.). Addis Ababa: Mega Asatame Derjet (Mega Publisher Enterprise). pp. 195–196.Category:CS1 Amharic-language sources (am)

[RHSAZ-3] RHS A-Z encyclopedia of garden plants. United Kingdom: Dorling Kindersley. 2008. p. 1136. ISBN 1405332964.

[aaas-4] "Uses of Enset". The 'Tree Against Hunger': Enset-Based Agricultural Systems in Ethiopia. American Association for the Advancement of Science. 1997. Archived from the original on 19 August 2007. Retrieved 13 August 2007.

[5] Gabre-Madhin, Eleni Zaude. Market Institutions, Transaction Costs, and Social Capital in the Ethiopian Grain Market. Washington, DC: International Food Policy Research Institute, 2001

[grin1-6] Aframomum corrorima was published in Spices, Condiments and Medicinal Plants in Ethiopia, Their Taxonomy and Agricultural Significance. (Agric. Res. Rep. 906 & Belmontia New Series) 12:10. 1981. The specific epithet was taken from its basionym, Amomum corrorima A.Braun GRIN (April 9, 2011). "Aframomum corrorima information from NPGS/GRIN". Taxonomy for Plants. National Germplasm Resources Laboratory, Beltsville, Maryland: USDA, ARS, National Genetic Resources Program. Retrieved June 19, 2011. Synonyms: (≡) Amomum corrorima A.Braun (basionym)

[7] Bernard Roussel & François Verdeaux (April 6–10, 2003). "Natural patrimony and local communities in ethiopia: geographical advantages and limitations of a system of indications" (PDF). 29th Annual Spring Symposium of Centre for African Studies. Archived from the original (PDF) on 2006-11-26. This Zingiberaceae, Aframomum corrorima (Braun) Jansen, is gathered in forests, and also grown in gardens. It is a basic spice in Ethiopia, used to flavor coffee and as an ingredient in various widely used condiments (berbere, mitmita, awaze, among others).

[8] Debrawork Abate (2003) [2001]. የባህላዌ መግቦች አዘገጃጀት [Traditional Food Preparation] (in Amharic) (2nd ed.). Addis Ababa: Mega Asatame Derjet (Mega Publisher Enterprise). pp. 22–23.Category:CS1 Amharic-language sources (am)

[ethnomed-9] Gall, Alevtina; Zerihun Shenkute (November 3, 2009). "Ethiopian Traditional and Herbal Medications and their Interactions with Conventional Drugs". EthnoMed. University of Washington. Retrieved January 27, 2011.

[10] Katzer, Gernot (July 20, 2010). "Ajwain (Trachyspermum copticum [L.] Link)". Retrieved January 28, 2013.

[11] Bahiru, Bekele; et al. (July–September 2001). "Chemical and nutritional properties of 'tej', an indigenous Ethiopian honey wine: variations within and between production units". Vol. 6, No. 3. The Journal of Food Technology in Africa. pp. 104–108. Retrieved 13 November 2014.

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