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.

KoloKoloRoasted barley, chickpeas and safflower seeds nibbled with coffeeKurtKurtRaw beef cut to order at the table, dipped in mitmita and awazeMetata ayibMetata ayibFresh curd cheese packed with spices and matured in a sealed clay potMisir watMisir watred lentils simmered in berbere; staple of fasting plattersMitmitaMitmitaOrange-red powder of bird's eye chili, korarima and clove, hotter than berbereNiter kibbehNiter kibbehSpiced clarified butter perfumed with korarima and besobela, the base of most watSambusaSambusaDeep-fried triangle of pastry stuffed with spiced beef or beansShametaShametaThick fermented porridge of barley or maize enriched with butter and milkShiro watShiro watsilky spiced chickpea-flour stew, everyday and fasting favoriteTejTejgolden honey wine fermented with gesho leavesTelbaTelbaRoasted flaxseed ground and whisked with water into a thick nutty drinkTellaTellahomebrewed dark beer of roasted barley and geshoTibsTibsbeef or lamb sautéed with onion, rosemary and chiliTikil gomenTikil gomenturmeric-braised cabbage, carrots and potatoes

  • Besso

    Roasted barley flour stirred with water, butter and salt or sugar. Ready in 10 min prep and 20 min cooking.…

  • Beyaynetu

    Colourful vegan sampler of stews and salads spread over injera. Ready in 1 hr prep and 2 hr cooking. 6…

  • Borde

    Thick, sour, low-alcohol beer of maize and barley, drunk by the gourdful. A wine & spirit recipe from Ethiopia.

  • Bulla

    Pale gelatinous enset starch cooked with butter into a springy porridge. Ready in 10 min prep and 20 min cooking.…

  • Chechebsa

    Shredded flatbread fried with berbere and clarified butter, honey optional. Ready in 30 minutes prep and 20 minutes cooking. Serves…

  • Dabo kolo

    Crunchy bite-size fried dough nuggets, often berbere-spiced. Ready in 20 min prep and 20 min cooking. 1 large jar. A…

  • Dirkosh

    Injera dried to brittle sheets, nibbled dry or crumbled into stew. Ready in 10 minutes prep and 3 hours drying…

  • Difo dabo

    Huge yeasted wheat loaf baked in embers, torn at family celebrations. Ready in 40 minutes prep and 1 hour 30…

  • Dulet

    Minced tripe, liver and beef fried with butter, chili and cardamom. Ready in 40 minutes prep and 20 minutes cooking.…

  • Ersho

    Sour starter liquid saved from one injera batter to leaven the next. 10 min a day, over 4 to 5…