Baku Kitchen! An independent reference of traditional food

Ethiopia

Ask what Ethiopia eats and the answer starts with this: spongy injera topped with fiery berbere stews, spiced butter, legumes and raw beef; home of coffee culture. Look for Injera (spongy sour teff flatbread; base and utensil for nearly every meal), Doro wat (chicken slow-stewed in berbere and spiced butter with hard-boiled eggs) and Kitfo (minced raw beef warmed with mitmita chili and clarified butter). Teff was domesticated in the Ethiopian highlands thousands of years ago; the batter ferments two to three days with ersho starter before hitting a clay mitad. This atlas has 50 Ethiopia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

50 dishes.

AmbashaAmbashalightly sweet decorated celebration bread flavoured with cardamomAmbo waterAmbo waterNaturally sparkling mineral water from Ambo, drunk with mealsArekeArekeClear home-distilled grain spirit, strong and smoky, poured at rites of passageAreraAreraTart skimmed buttermilk left after churning, drunk cold or curdled into ayibAsa tibsAsa tibsCubed lake fish fried with onion, chili and rosemaryAwazeAwazeBerbere loosened with tej or wine into a dark dipping paste for grilled meatAyibAyibFresh crumbly curd cheese heaped beside stew to cool the berbere heatAyib be gomenAyib be gomenCollard greens simmered soft and folded through fresh curd cheeseAzifaAzifacold green-lentil salad with mustard, onion and chiliBerbereBerbereFiery red chili and spice blend that colours and defines Eritrean stewsBessoBessoRoasted barley flour stirred with water, butter and salt or sugarBeyaynetuBeyaynetucolourful vegan sampler of stews and salads spread over injeraBordeBordeThick, sour, low-alcohol beer of maize and barley, drunk by the gourdfulBullaBullaPale gelatinous enset starch cooked with butter into a springy porridgeChechebsaChechebsashredded flatbread fried with berbere and clarified butter, honey optionalDabo koloDabo kolocrunchy bite-size fried dough nuggets, often berbere-spicedDifo daboDifo daboHuge yeasted wheat loaf baked in embers, torn at family celebrationsDirkoshDirkoshInjera dried to brittle sheets, nibbled dry or crumbled into stewDoro watDoro watchicken slow-stewed in berbere and spiced butter with hard-boiled eggsDuletDuletMinced tripe, liver and beef fried with butter, chili and cardamomErshoErshoSour starter liquid saved from one injera batter to leaven the nextEthiopian coffee ceremonyEthiopian coffee ceremonybeans roasted, ground and brewed in a jebena, served in three roundsFendishaFendishaPopcorn served in a wide basket alongside roasted coffeeFetiraFetiraLayered dough folded around egg, fried in butter and eaten with honeyFirfirFirfirtorn injera soaked in spicy berbere sauce and butterFulFulmashed fava beans with tomato, onion and cumin, scooped with breadGenfoGenfothick barley porridge with a well of spiced butter and berbereGomenGomencollard greens simmered with garlic, ginger and spiced oilGored goredGored goredraw beef cubes tossed with awaze chili and spiced butterInjeraInjeraspongy sourdough flatbread, called taita; foundation and utensil of every mealKategnaKategnaInjera toasted crisp and brushed with spiced butter and berbereKeriboKeriboSweet malted barley drink, dark and lightly fizzy but unfermentedKik alichaKik alichamild yellow split-pea stew with turmeric and gingerKincheKincheCracked wheat or barley boiled plain and dressed with spiced butterKitfoKitfominced raw beef warmed with mitmita chili and clarified butterKochoKochoDense fermented flatbread from enset, the false banana, sliced with kitfo

  • Kurt

    Raw beef cut to order at the table, dipped in mitmita and awaze. A main recipe from Ethiopia.

  • Ambasha

    Lightly sweet decorated celebration bread flavoured with cardamom. Ready in 25 min prep and 35 min cooking. 1 large loaf.…

  • Ambo water

    Naturally sparkling mineral water from Ambo, drunk with meals. Ready in none prep and none cooking. One bottle. A drink…

  • Arera

    Tart skimmed buttermilk left after churning, drunk cold or curdled into ayib. 20 min to prepare. Makes about 1.5 litres.…

  • Areke

    Clear home-distilled grain spirit, strong and smoky, poured at rites of passage. A wine & spirit recipe from Ethiopia.

  • Asa tibs

    Cubed lake fish fried with onion, chili and rosemary. Ready in 20 minutes prep and 20 minutes cooking. Serves 4.…

  • Ayib be gomen

    Collard greens simmered soft and folded through fresh curd cheese. Ready in 20 minutes prep and 45 minutes cooking. Serves…

  • Ayib

    Fresh crumbly curd cheese heaped beside stew to cool the berbere heat. Ready in 15 min prep and 20 min…

  • Awaze

    Berbere loosened with tej or wine into a dark dipping paste for grilled meat. Ready in 10 minutes prep and…

  • Azifa

    Cold green-lentil salad with mustard, onion and chili. Ready in 20 minutes prep and 40 minutes cooking. Serves 6. A…