Ethiopian cuisine (, ) characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of , a thick stew, served on top of (), a large sourdough flatbread,Javins, Marie. "Eating and Drinking in Ethiopia." Gonomad.com. Accessed July 2011. which is about in diameter and made out of fermented teff flour. Ethiopians usually eat with their right hands, using pieces of to pick up bites of entrées and side dishes.
The Ethiopian Orthodox Tewahedo Church prescribes a number of fasting periods known as (, ), including all Wednesdays and Fridays and the whole Lenten season (including fifteen days outside Lent proper). Per Oriental Orthodox tradition, the faithful may not consume any kind of animal products (including dairy products and eggs) during fasts; therefore, Ethiopian cuisine contains many dishes that are vegan.Paul B. Henze, Layers of Time: A history of Ethiopia (New York: Palgrave, 2000), p. 12 and note
Overview
A typical dish consists of accompanied by a spicy stew, which frequently includes beef, lamb, vegetables and various types of legumes (such as lentils), and is traditionally consumed on the basket. The cuisines of the South Ethiopia Regional State, South West Ethiopia Peoples' Region, Central Ethiopia Regional State, and the Sidama region also make use of the false banana plant (; , ), a type of ensete. The plant is pulverized and fermented to make various foods, including a bread-like food called (, ), which is eaten with . The root of this plant may be powdered and prepared as a hot drink called (, ), which is often given to those who are tired or ill. Another typical Gurage preparation is coffee with butter (). herb bread is also baked. (or ), is an air-dried beef jerky with traditional spices; it is eaten on its own as a snack, or as an ingredient in stews and other dishes.
Due in part to the brief Italian occupation, pasta is popular and frequently available throughout Ethiopia, including rural areas. Coffee is also a large part of Ethiopian culture and cuisine. After every meal, a coffee ceremony is enacted and coffee is served.
History The history of Ethiopian cuisine is influenced by the agricultural heritage of the nation. A key component of tradition is injera – a tangy and soft flatbread crafted from teff, an ancient grain native to Ethiopia. In dining settings, injera is commonly paired with an assortment of wot dishes featuring vegetables, legumes, and meat; one type, doro wot, a spicy chicken stew accentuated with berbere, a spice blend comprising chili peppers, garlic, ginger, and an array of spices, is the national dish of Ethiopia.
Throughout history, Ethiopian cuisine has developed through connections and trading with other nations, along with religious practices. For example, the enduring Christian beliefs in Ethiopia have impacted the development of plant-based meals due to fasting periods that forbid eating meat. Likewise, Islamic customs have influenced meat dishes during some celebrations like Eid.
Ethiopian food has been influenced by the country’s geography and its rich agricultural resources, such as lentils, beans, coffee, and various spices. The customary Ethiopian coffee ritual entails roasting, brewing, and serving coffee with great importance, as it is thought to have originated in Ethiopia. Ethiopian cuisine goes beyond mere nourishment, playing a key role in communal dining and cultural representation.
Restrictions of certain meats Ethiopian Orthodox Christians avoid pork for cultural reasons as well as religious reasons, while Ethiopian Jews and Ethiopian Muslims avoid eating pork or shellfish for religious reasons; pork is forbidden in Judaism and Islam. Most Ethiopian Protestants or P'ent'ay also abstain from eating food that the Orthodox abstain from. Many Ethiopians abstain from eating certain meats, eating mostly vegetarian foods, partially from the religious fasting period.
Traditional ingredients
Berbere, a combination of powdered chili pepper and other spices (cardamom, fenugreek, coriander, cloves, ginger, nutmeg, cumin and allspice) is an important ingredient used to add flavor to many varied dishes like chicken stews and baked fish dishes. Also essential is niter kibbeh, a clarified butter infused with ginger, garlic, and several spices.
Mitmita (, ) is a powdered seasoning mix used in Ethiopian cuisine. It is orange-red in color and contains ground birdseye chili peppers (piri-piri), cardamom seed, cloves and salt.Mesfin, D.J. Exotic Ethiopian Cooking (2006): 20. Falls Church, VA: Ethiopian Cookbooks Enterprises It occasionally contains other spices including cinnamon, cumin and ginger.
In their adherence to strict fasting, Ethiopian cooks have developed a rich array of cooking oil sources—besides sesame and safflower—for use as a substitute for animal fats which are forbidden during fasting periods. Ethiopian cuisine also uses nug (also spelled noog, also known as "niger seed").
Dishes
Wat
Wat begins with a large amount of chopped red onion, which is simmered or sauteed in a pot. Once the onions have softened, niter kebbeh (or, in the case of vegan dishes, vegetable oil) is added. Following this, berbere is added to make a spicy keiy wat or keyyih tsebhi. Turmeric is used instead of berbere for a milder alicha wat or both spices are omitted when making vegetable stews, such as atkilt wat. Meat such as beef (ሥጋ,Selam Soft, "ሥጋ", Amharic-English Dictionary, 4/30/13 səga), chicken (ዶሮ,Selam Soft, "ዶሮ", Amharic-English Dictionary, 4/30/13 doro or derho), fish (ዓሣ,Selam Soft, "ዓሣ", Amharic-English Dictionary, 4/30/13 asa), goat or lamb (በግ,Selam Soft, "'በግ, Amharic-English Dictionary', 4/30/13 beg or beggi) is also added. Legumes such as split peas (ክክ,Selam Soft, "ክክ", Amharic-English Dictionary, 4/30/13 kək or kikki) and lentils (ምስር,Selam Soft, "ምስር", Amharic-English Dictionary, 4/30/13 məsər or birsin); or vegetables such as potatoes (ድንች,Selam Soft, "ድንች", Amharic-English Dictionary, 4/30/13 Dənəch), carrots and chard (ቆስጣ) are also used instead in vegan dishes.
Each variation is named by appending the main ingredient to the type of wat (e.g. ). However, the word keiy is usually not necessary, as the spicy variety is assumed when it is omitted (e.g. doro wat). The term which simply means 'vegetable' is sometimes used to refer to all vegetable dishes, but a more specific name can also be used (as in , which translates to "potatoes and carrots stew"; but the word atkilt is usually omitted when using the more specific term).
Tibs
Meat along with vegetables are sautéed to make (), also spelled , , , etc. is served in a variety of manners, and can range from hot to mild or contain little to no vegetables. There are many variations of the delicacy, depending on type, size or shape of the cuts of meat used. Beef, mutton, and goat are the most common meats used in the preparation of .
The mid-18th-century European visitor to Ethiopia describes as a portion of grilled meat served "to pay a particular compliment or show especial respect to someone."J.H. Arrowsmith-Brown (trans.), Prutky's Travels in Ethiopia and other Countries with notes by Richard Pankhurst (London: Hakluyt Society, 1991), p. 286 It may still be seen this way; today the dish is prepared to commemorate special events and holidays.
Kinche (qinch'e)
Kinche (qinch’e), a porridge, is a very common and cheap Ethiopian breakfast or supper. It is made from cracked wheat, Ethiopian oats, barley or a mixture of those. It can be boiled in either milk or water with a little salt. The flavor of kinche comes from the nit'ir qibe, which is a spiced butter.slow food foundation for biodiversity Once cooked, kinche is combined in the pan with clarified spiced butter, oil, and fried onions, though it is also eaten plain without any additional seasonings.
Salads Azifa is an Ethiopian lentil salad made with mustard seed, jalapeños, and onions, and it is a dish often served cold. Buticha is an Ethiopian chickpea salad which is often served cold, and is sometimes compared to hummus. Timatim (tomato) salad is also common.
Ethnic dishes
Amhara dishes The Amharas' cuisine features a wide variety of dishes and beverages, often centered around injera, a sourdough flatbread made from teff flour. The cuisine is known for its use of spices, rich stews, and traditional cooking methods.
Dishes Injera – a sourdough flatbread made from teff flour, serving as the base for most meals and used to scoop stews and dishes. Doro wot – a spicy chicken stew with boiled eggs, flavored with berbere spice mix and niter kibbeh (spiced clarified butter). Tibs – sautéed meat (beef or lamb) cooked with onions, tomatoes, and spices, often served sizzling hot. Siga wot – a rich and spicy beef stew made with berbere and slow-cooked until tender. Anebabero – layered thick injera soaked in a butter and spiced berbere mixture. Fir-fir – shredded injera or bread mixed with spicy stew or wot, often served as a hearty breakfast. Asa goulash – a fish stew cooked with onions, tomatoes, and berbere, often served with injera or bread.
Snacks Dabo (traditional bread varieties include ambasha, difo dabo, and hibist) Ambasha dabo – a celebration bread that is slightly sweet, with decorative marks made on the dough before baking. Difo dabo – baked bread wrapped in false banana leaves for a unique flavor. Dabo kolo – crunchy, fried or baked dough snacks seasoned with a hint of spice, popular as a light snack. Kolo – roasted barley or wheat mixed with peanuts, eaten as a portable snack.
Beverages Tella – traditional Tigray beer brewed with barley, hops, and gesho leaves, often consumed during celebrations. Tej – sweet Amhara honey wine, served at special occasions and known for its distinct flavor. Birz – A non-alcoholic honey beverage, lightly fermented and considered refreshing.
Oromo dishes The Oromos' cuisine consists of various vegetable or meat side dishes and entrées. As part of a long-established custom, practice, or belief, people do not eat pork in Oromia.
Anchotte – a common dish in the western part of Oromia Baduu – liquid remaining after milk has been curdled and strained (cheese) Chororsaa – a common dish in the western part of Oromia Chukkoo – also known as micira; a sweet flavor of whole grain, seasoned with butter and spices Dadhii – a drink made from honey Dokkee – a common dish throughout Oromia state Farsho – beer-like beverage, made from barley Maarqaa – porridge-like substance made from wheat, milk, chili and spices Itto – comprises all sorts of vegetables (tomato, potato, ginger, garlic), meat (lamb) Chechebsaa – shredded biddena stir-fried with chili powder and cheese Qince – similar to marqaa but made from shredded grains as opposed to flour Qoocco – also known as kocho, it is not the Gurage type of kocho but a different kind; a common dish in the western part of Oromia Qorso (akayi) – snack made by roasting barley seeds Ukkaamssa (affaanyii) – stewed ground beef with spices, minced onion, garlic, green chili pepper, and clarified butter.
Gurage dishes
Kitfo
Another distinctively Ethiopian dish is kitfo (frequently spelled ketfo). It consists of raw (or rare) beef mince marinated in mitmita (Ge'ez: ሚጥሚጣ mīṭmīṭā a very spicy chili powder similar to ) and . Gored gored is very similar to , but uses cubed rather than ground beef.
Ayibe (or ayeb) is a local cheese made from the curds of buttermilk that is mild and crumbly, close in texture to crumbled feta. Although not quite pressed, the whey has been drained and squeezed out. It is often served as a side dish to soften the effect of very spicy food. It has little to no distinct taste of its own. However, when served separately, is often mixed with a variety of mild or hot spices typical of Gurage cuisine.
Gomen kitfo