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.
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Ethiopian coffee ceremony
Beans roasted, ground and brewed in a jebena, served in three rounds. Ready in 20 minutes prep and 1 hour…
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Fendisha
Popcorn served in a wide basket alongside roasted coffee. Ready in 5 minutes prep and 10 minutes cooking. Serves 6.…
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Fetira
Layered dough folded around egg, fried in butter and eaten with honey. Ready in 40 minutes prep and 25 minutes…
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Firfir
Torn injera soaked in spicy berbere sauce and butter. Ready in 15 min prep and 35 min cooking. 4 servings.…
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Ful
Mashed fava beans with tomato, onion and cumin, scooped with bread. Ready in 10 min prep and 2 hours, or…
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Gored gored
Raw beef cubes tossed with awaze chili and spiced butter. 20 min to prepare. 4 servings. A main recipe from…
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Gomen
Collard greens simmered with garlic, ginger and spiced oil. Ready in 20 min prep and 40 min cooking. 6 servings.…
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Kategna
Injera toasted crisp and brushed with spiced butter and berbere. Ready in 5 minutes prep and 10 minutes cooking. Serves…