Ethiopian Cuisine


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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.

Be Siga, Besiga = Meat
Doro = chicken
Gomen = Collard Greens
Ingudai = mushroom
Tibs = saute
wat = stew

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Dishes: 7 / 38

(1 ) Doro Wot, dora wat,… (Ethiopian)
Chicken stew simmered in berbere sauce and herbal butter served with injera
(0 ) akelet, ga'at (Ethiopian)
Genfo is a stiff porridge eaten in Ethiopia. Genfo is traditionally made with barley flour.
(0 ) Ambasha (Ethiopian)
It is an Ethiopian and Eritrean celebration bread that is slightly sweet. It is often served at special occasions. It …
(0 ) kita, chechebsa (Ethiopian)
Kitcha is a relatively thin unleavened bread typically made of wheat. Kitcha is a generally made with flour, water, and …
This is a dish common in Ethiopia, which is generally served for breakfast. It is made by slowly cooking fava …
Mesir wot is a delicious (and beautifully colored) combination of split red lentils simmered in spicy berbere sauce. (Depending on …
It is an Ethiopian food typically served for breakfast. It is generally made with shredded flat bread, spiced clarified butter, …
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List of Vegetarian Dishes From Ethiopian Cuisine