List of Ethiopian and

Eritrean dishes and

foods

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

Ethiopian and Eritrean dishes

and foods

Shahan ful (pictured right, garnished

with lemon)
Bread and pastry

Dabo kolo – small pieces of fried dough,

served as a snack
Injera – a spongy, slightly sour flatbread
regularly served with other dishes.
Himbasha – wheel shaped lightly sweet
bread, often flavoured with raisins and
cardamom
Samosa (also sambusa) – fried pastry
stuffed with spiced lentils

Breakfast

Fir-fir – shredded bread mixed with niter

kibbeh and berbere, commonly served
 for breakfast
Ga'at or genfo – 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 – a raw cubed beef dish
Kitfo – minced raw ground beef mixed
with mitmita and niter kibbeh
Shahan ful – stewed fava beans served
with chopped fresh vegetables and
spices
Shiro – a stew with primary ingredients
of powdered chickpeas or broad bean
meal
Tibs - cubes of beef in wat
Tihlo - barley dough balls served with
meat stew spiced with berbere, a
Tigrayan dish
Wat – stew that may be prepared with
chicken, beef, lamb, a variety of
vegetables, spice mixtures such as
berbere, and niter kibbeh. Wat is
traditionally eaten with injera.
Eragrostis tef Fir-fir
 Ful medames Ga'at
served with
sliced hard-
boiled eggs

Crops

Enset – a root crop, particularly

important to the south of Ethiopia[2][3]
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.[4]
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[5] 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.[6]
Berbere – usually include chili peppers,
garlic, ginger, basil, korarima, rue, ajwain
or radhuni, nigella, and fenugreek.[7][8][9]
Mitmita – a powdered seasoning mix
used in Ethiopian and Eritrean cuisine.
Niter kibbeh – seasoned clarified butter
used in Ethiopian and Eritrean cooking.
 Dried korarima Berbere
fruits from
Aframomum
corrorima, in
preparation for
making berbere

Beverages

Coffee - A brewed drink made from

Ethiopian coffee beans and used in a
jebena.
Tej – A honey wine[10] 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 Ethiopian tej
in Amhara
Region

See also

Ethiopian cuisine Food

portal
Eritrean cuisine
Africa
List of African dishes portal
Eritrea
Outline of Ethiopia portal
 Outline of Eritrea

References

1. Javins, Marie. "Eating and Drinking in

Ethiopia." (http://www.gonomad.com/featur
es/0211/ethiopiafood.html) Archived (http
s://web.archive.org/web/2013013118072
1/http://www.gonomad.com/features/021
1/ethiopiafood.html) 2013-01-31 at the
Wayback Machine Gonomad.com (http://w
ww.gonomad.com) . Accessed July 2011.
2. RHS A-Z encyclopedia of garden plants.
United Kingdom: Dorling Kindersley. 2008.
p. 1136. ISBN 1405332964.
3. "Uses of Enset" (https://web.archive.org/we
b/20070819143500/http://www.aaas.org/i
 nternational/africa/enset/uses.shtml) . The
'Tree Against Hunger': Enset-Based
Agricultural Systems in Ethiopia. American
Association for the Advancement of
Science. 1997. Archived from the original (h
ttp://www.aaas.org/international/africa/en
set/uses.shtml) on 19 August 2007.
Retrieved 13 August 2007.
4. Gabre-Madhin, Eleni Zaude. Market
Institutions, Transaction Costs, and Social
Capital in the Ethiopian Grain Market.
Washington, DC: International Food Policy
Research Institute, 2001
5. 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" (h
ttps://www.ars-grin.gov/cgi-bin/npgs/html/
taxon.pl?462945) . 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)"
6. Bernard Roussel & François Verdeaux (April
6–10, 2003). "Natural patrimony and local
communities in ethiopia: geographical
advantages and limitations of a system of
indications" (https://web.archive.org/web/2
 0061126164622/http://www.ur169.ird.fr/IM
G/pdf/UrbanaEthiopie_anglais.pdf) (PDF).
29th Annual Spring Symposium of Centre
for African Studies. Archived from the
original (http://www.ur169.ird.fr/IMG/pdf/U
rbanaEthiopie_anglais.pdf) (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)."
7. 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.
8. Gall, Alevtina; Zerihun Shenkute (November
3, 2009). "Ethiopian Traditional and Herbal
Medications and their Interactions with
Conventional Drugs" (http://ethnomed.org/
clinical/pharmacy/ethiopian-herb-drug-inter
actions) . EthnoMed. University of
Washington. Retrieved January 27, 2011.
9. Katzer, Gernot (July 20, 2010). "Ajwain
(Trachyspermum copticum [L.] Link)" (htt
p://gernot-katzers-spice-pages.com/engl/Tr
ac_cop.html) . Retrieved January 28, 2013.
10. Bahiru, Bekele; et al. (July–September
2001). "Chemical and nutritional properties
of 'tej', an indigenous Ethiopian honey wine:
variations within and between production
 units" (http://www.bioline.org.br/request?ft
01028) . 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 at

Wikimedia Commons
Media related to Cuisine of Eritrea at
Wikimedia Commons

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