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.