In Ethiopia, it is easy to find rich, flavorful curries and a diverse selection of foods almost everywhere you go — whether in simple rural villages or restaurants in the big cities. I feasted on possibly the best curry I’ve ever had in a tiny village in the middle of Ethiopia.
Food in Ethiopia is exciting and different. There is never a dull moment when it comes to Ethiopian food. With strong, spicy flavors and rich stews, Ethiopian traditional food definitely ranks as one of my favorite cuisines in the world
Shiro — Chickpea Stew
Shiro is one of the best Ethiopian dishes for vegetarians and vegans. It is also one of my favorite Ethiopian foods, because of how flavorful and spicy it is. It is also commonly eaten during Lent, Ramadan and other fasting seasons.
The delicious, thick stew is made of powdered chickpea, broad bean or lentils, slow-cooked with the popular berbere powder. Most people also add minced onions, garlic and, depending upon regional variation, ground ginger or chopped tomatoes and chili-peppers.
Like many authentic Ethiopian dishes on this list, it is served with injera. It is a vegan dish, but there are non-vegan variations including (a spiced, clarified butter) or meat (in which case it is called bozena shiro).
Injera — Pancake-like Flatbread
The country’s main staple is injera, an ubiquitous pancake that is eaten all over Ethiopia. It is spread out on a large flat basket and simply topped with mounds of spicy meat stews, and colorful vegetable curries. The injera is akin to bread in Europe or rice in Asia, and found at every meal.
Originally made from tef (indigenous Ethiopian cereal), injera may taste tangy, bitter and even slightly sour for the first-time taster. Give it another few mouthfuls (or dip it in piquant red berbere powder), and it might grow on you.
The best injeras usually have a pale beige color, but you’ll find them in different shades of brown or grey. The dark ones are of the poorest quality and are often made with tef substitutes such as barley or buckwheat. An injera-making clay pan is an essential item in every household in Ethiopia — you’ll find one even in the most rural village.
Bayenetu — Vegetarian Combo Meal
Traditional Ethiopian food is perfect for so many diets is that there’s always a “fasting” (or animal-free) option.
Most Ethiopian Orthodox Christians traditionally eat vegan on Wednesdays and Fridays, as well as other special days. During this time, fasting food or bayenetu (a collection of meat-free dishes) are available in every restaurant.
Some dishes regularly found on Bayenetus include gomen (collard green with spices), aterkik alitcha (yellow pea stew) and atkilt wat (cabbage, carrots, potatoes in sauce).
Tere siga
The name of the dish is translated as raw meat, and that's exactly what it consists of – raw meat that's typically cut off a cow carcass and served with mitmita (powdered hot spice blend), awaze (hot dipping sauce), and senafich (mustard sauce)
Kitfo
This is definitely one of the most surprising traditional Ethiopian foods.
Kitfo is made of minced raw beef marinated in mitmita (a chili powder-based spice blend) and niter kibbeh (a clarified butter infused with herbs and spices). The name ‘kitfo’ comes from the Ethio-Semitic root k-t-f, meaning “to chop finely”.
Kitfo is often served alongside a mild cheese called ayibe or cooked greens. Of course you eat it with injera. Traditionally, it is served just leb leb (warmed not cooked), though you can ask for it to be betam leb leb (literally ‘very warmed’, ie cooked!).
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