Ethiopian cuisine ( am, የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of '' wat,'' a thick stew, served on top of '' injera'' ( am, እንጀራ), a large

sourdough Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbio ...

flatbread A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads r ...

,Javins, Marie
"Eating and Drinking in Ethiopia."Gonomad.com
Accessed July 2011. which is about in diameter and made out of fermented teff flour.

Ethiopians Ethiopians are the native inhabitants of Ethiopia, as well as the global diaspora of Ethiopia. Ethiopians constitute several component ethnic groups, many of which are closely related to ethnic groups in neighboring Eritrea and other parts o ...

eat most of the time with their right hands, using pieces of to pick up bites of entrées and side dishes. The Ethiopian Orthodox Tewahedo Church prescribes a number of fasting periods known as ''tsom'' ( gez, ጾም ''ṣōm''), including all Wednesdays and Fridays and the whole

Lent Lent ( la, Quadragesima, 'Fortieth') is a solemn religious moveable feast#Lent, observance in the liturgical calendar commemorating the 40 days Jesus spent fasting in the desert and enduring Temptation of Jesus, temptation by Satan, according ...

en season (including fifteen days outside Lent proper). Per

Oriental Orthodox The Oriental Orthodox Churches are Eastern Christian churches adhering to Miaphysite Christology, with approximately 60 million members worldwide. The Oriental Orthodox Churches are part of the Nicene Christian tradition, and represent ...

tradition, the faithful may not consume any kind of animal products (including

dairy A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or buffaloes, but also from goats, sheep, horses, or camels – for human consumption. A dairy is typically located on ...

products and eggs) during fasts; Ethiopian cuisine therefore contains many dishes that are

vegan Veganism is the practice of abstaining from the use of animal product—particularly in diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. ...

.Paul B. Henze, ''Layers of Time: A history of Ethiopia'' (New York: Palgrave, 2000), p. 12 and note

Overview

A typical dish consists of accompanied by a spicy stew, which frequently includes beef, lamb, vegetables and various types of legumes, such as lentils. The cuisines of the

Southern Nations, Nationalities and People's Region The Southern Nations, Nationalities, and Peoples' Region (often abbreviated as SNNPR; am, የደቡብ ብሔር ብሔረሰቦችና ሕዝቦች ክልል, Yädäbub Bḥer Bḥeräsäbočna Hzboč Kllə) is a regional state in southwestern E ...

and the Sidama region also make use of the false banana plant (, Ge'ez: እንሰት ''ïnset''), a type of

ensete ''Ensete'' is a genus of monocarpic flowering plants native to tropical regions of Africa and Asia. It is one of the three genera in the banana family, Musaceae, and includes the false banana or enset ('' E. ventricosum''), an economically impor ...

. The plant is pulverized and fermented to make various foods, including a bread-like food called '' kocho'' (Ge'ez: ቆጮ ''ḳōč̣ō''), which is eaten with

kitfo ''Kitfo'' ( am, ክትፎ, ), is an Ethiopian traditional dish which originated among the Gurage people. It consists of minced raw beef, marinated in ''mitmita'' (a chili powder-based spice blend) and ''niter kibbeh'' (a clarified butter infuse ...

. The root of this plant may be powdered and prepared as a hot drink called ''bulla'' (Ge'ez: ቡላ ''būlā''), which is often given to those who are tired or ill. Another typical Gurage preparation is coffee with butter (''kebbeh''). ''Kita'' herb bread is also baked. Due in part to the brief Italian occupation,

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ...

is popular and frequently available throughout Ethiopia, including

rural In general, a rural area or a countryside is a geographic area that is located outside towns and cities. Typical rural areas have a low population density and small settlements. Agricultural areas and areas with forestry typically are de ...

areas. Coffee is also a large part of Ethiopian culture and cuisine. After every meal, a

coffee ceremony Coffee ceremony of Ethiopia and Eritrea is a core cultural custom in Ethiopia and Eritrea. There is a routine of serving coffee daily, mainly for the purpose of getting together with relatives, neighbors, or other visitors. If coffee is politel ...

is enacted and

coffee Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world. Seeds of ...

is served.

Restrictions of certain meats

Ethiopian Orthodox Christians Ethiopians are the native inhabitants of Ethiopia, as well as the global diaspora of Ethiopia. Ethiopians constitute several component ethnic groups, many of which are closely related to ethnic groups in neighboring Eritrea and other parts o ...

Ethiopian Jews The Beta Israel ( he, בֵּיתֶא יִשְׂרָאֵל, ''Bēteʾ Yīsrāʾēl''; gez, ቤተ እስራኤል, , modern ''Bēte 'Isrā'ēl'', EAE: "Betä Ǝsraʾel", "House of Israel" or "Community of Israel"), also known as Ethiopian Jews ...

and Ethiopian Muslims avoid eating

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...

shellfish Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environ ...

, for religious reasons. Pork is considered unclean in Ethiopian Orthodox Christianity,

Judaism Judaism ( he, ''Yahăḏūṯ'') is an Abrahamic, monotheistic, and ethnic religion comprising the collective religious, cultural, and legal tradition and civilization of the Jewish people. It has its roots as an organized religion in th ...

and

Islam Islam (; ar, ۘالِإسلَام, , ) is an Abrahamic monotheistic religion centred primarily around the Quran, a religious text considered by Muslims to be the direct word of God (or '' Allah'') as it was revealed to Muhammad, the ...

. Many Ethiopians abstain from eating certain meats, and mostly eat vegetarian and vegan foods.

Traditional ingredients

Berbere Berbere ( Oromo: ''Barbaree'', am, በርበሬ ''bärbäre'', ti, በርበረ ''bärbärä'') is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, '' k ...

'', a combination of powdered

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

and other spices (

cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera '' Elettaria'' and '' Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They ar ...

fenugreek Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients ...

coriander Coriander (;

cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or Aroma compound, fragrance in fi ...

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of ...

nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

allspice Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm par ...

) is an important ingredient used to add flavor to many varied dishes like chicken stews and baked fish dishes. Also essential is ''

niter kibbeh ''Niter kibbeh'', or ''niter qibe'' ( am, ንጥር ቅቤ '), also called (in Tigrinya), is a seasoned, clarified butter used in Ethiopian and Eritrean cuisine. Its preparation is similar to that of ghee, but ''niter kibbeh'' is simmered ...

'', a

clarified butter Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. ...

infused with ginger, garlic, and several spices. ''Mitmita'' ( am, ሚጥሚጣ, ) is a powdered seasoning mix used in Ethiopian cuisine. It is orange-red in color and contains ground birdseye chili peppers (

piri piri ( , often hyphenated or as one word, and with variant spellings , ''piripiri'' or ) is a cultivar of ''Capsicum frutescens'' from the malagueta pepper. It was originally produced by Portuguese explorers in Portugal's former Southern African te ...

seed,

clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, ...

s and salt. It occasionally has other spices including

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

. In their adherence to strict

fasting Fasting is the abstention from eating and sometimes drinking. From a purely physiological context, "fasting" may refer to the metabolic status of a person who has not eaten overnight (see " Breakfast"), or to the metabolic state achieved after ...

, Ethiopian cooks have developed a rich array of cooking oil sources—besides

sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cul ...

and

safflower Safflower (''Carthamus tinctorius'') is a highly branched, herbaceous, thistle-like annual plant in the family Asteraceae. It is commercially cultivated for vegetable oil extracted from the seeds and was used by the early Spanish colonies along ...

—for use as a substitute for animal fats which are forbidden during fasting periods. Ethiopian cuisine also uses '' nug'' (also spelled ''noog'', also known as "niger seed").

Dishes

Wat

'' Wat'' begins with a large amount of chopped red

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

, which is simmered or sauteed in a pot. Once the onions have softened, '' niter kebbeh'' (or, in the case of vegan dishes,

vegetable oil Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or f ...

) is added. Following this, ''berbere'' is added to make a spicy ''keiy wat'' or ''keyyih tsebhi''.

Turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

is used instead of ''berbere'' for a milder ''alicha wat'' or both spices are omitted when making vegetable stews, such as ''atkilt wat''. Meat such as

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

(''ሥጋ'', ''səga''),

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

(''ዶሮ'', ''doro'' or ''derho''),

fish Fish are Aquatic animal, aquatic, craniate, gill-bearing animals that lack Limb (anatomy), limbs with Digit (anatomy), digits. Included in this definition are the living hagfish, lampreys, and Chondrichthyes, cartilaginous and bony fish as we ...

(''ዓሣ'', ''asa''),

goat The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...

or lamb (''በግ'', ''beg'' or ''beggi'') is also added.

Legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock for ...

s such as

split pea Split peas are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of '' Pisum sativum'', the pea. Harvesting The peas are spherical when harvested, with an outer skin. The peas are dried and the dull-colour ...

s (''ክክ'', ''kək'' or ''kikki'') and

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest p ...

s (''ምስር'', ''məsər'' or ''birsin''); or

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the edible flower, flowers, ...

s such as

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Uni ...

es (''ድንች'', ''Dənəch''),

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', na ...

s and

chard Chard or Swiss chard (; '' Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf bl ...

(ቆስጣ) are also used instead in vegan dishes. Each variation is named by appending the main ingredient to the type of ''wat'' (e.g. ). However, the word ''keiy'' is usually not necessary, as the spicy variety is assumed when it is omitted (e.g. ''doro wat''). The term is sometimes used to refer to all vegetable dishes, but a more specific name can also be used (as in , which translates to "potatoes and carrots stew"; but the word ''atkilt'' is usually omitted when using the more specific term).

Tibs

Meat along with vegetables are sautéed to make ''tibs'' (also ''tebs'', ''t'ibs'', ''tibbs'', etc., Ge'ez: ጥብስ ''ṭïbs''). ''Tibs'' is served in a variety of manners, and can range from hot to mild or contain little to no vegetables. There are many variations of the delicacy, depending on type, size or shape of the cuts of meat used. Beef, mutton, and goat are the most common meats used in the preparation of ''tibs''. The mid-18th-century European visitor to Ethiopia describes ''tibs'' as a portion of grilled meat served "to pay a particular compliment or show especial respect to someone." It may still be seen this way; today the dish is prepared to commemorate special events and holidays.

Kinche (Qinch'e)

''Kinche'' (''Qinch’e''), a

porridge Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...

, is a very common Ethiopian breakfast or supper. It is incredibly simple, inexpensive, and nutritious. It is made from cracked wheat, Ethiopian oats, barley or a mixture of those. It can be boiled in either milk or water with a little salt. The flavor of ''kinche'' comes from the ''nit'ir qibe'', which is a spiced butter.

Oromo dishes

The

Oromos The Oromo (pron. Oromo: ''Oromoo'') are a Cushitic ethnic group native to the Oromia region of Ethiopia and parts of Northern Kenya, who speak the Oromo language (also called ''Afaan Oromoo'' or ''Oromiffa''), which is part of the Cushitic b ...

' cuisine consists of various vegetable or meat side dishes and entrées. as part of a long-established custom, practice, or belief; People do not eat

Oromia Oromia (Amharic: ) ( om, Oromiyaa) is a regional state in Ethiopia and the homeland of the Oromo people. The capital of Oromia is Addis Ababa. It is bordered by the Somali Region to the east; the Amhara Region, the Afar Region and the Be ...

. *Foon Waaddii – minced roasted meat; specially seasoned *Anchotte – a common dish in the western part of

*Baduu – liquid remaining after milk has been curdled and strained (cheese) * Maarqaa – porridge like substance made from wheat, milk, chili and spices * Chechebsaa – shredded biddena stir-fried with chili powder and cheese *Qoocco – also known as ''kocho'', it is not the Gurage type of kocho but a different kind; a common dish in the western part of Oromia *Itto – comprises all sorts of vegetables (tomato, potato, ginger, garlic), meat (lamb) *chukkoo – also known as ''Micira''; a sweet flavor of whole grain, seasoned with butter and spices *Chororsaa – a common dish in the western part of Oromia * Hulbata- slow cooked thick stew, made up of organic fenugreek seed powder, potato, lamb rib or loin chops seasoned with chili, garlic and tomato spices served on top of Biddena; mostly cooked in

East Hararghe Zone East Hararghe ( om, Harargee Bahaa) is a zone in the Oromia Region of Ethiopia. East Hararghe Zone is bordered on the southwest by Bale, on the west by West Hararghe Zone, on the north by Dire Dawa and on the north and east by the Somali Region. ...

and

West Hararghe Zone West Hararge () is a zone in the Oromia Region of Ethiopia. West Hararghe takes its name from the former province of Hararghe. West Harerge is bordered on the south by the Shebelle River which separates it from Bale, on the southwest by Arsi, o ...

of Oromia *Dokkee – a common dish throughout Oromia state *Qince – similar to Marqaa but made from shredded grains as opposed to flour *Qorso (Akayi) – as snacks Oromia state *Dadhii – a drink made from honey *Hanida/Haneed– slow-roasted lamb dish usually served with rice *Shitney/Shatta sauce– a mixture of herbs and peppers used as a side for hanida *Farsho – Beer like, made from barley * Buna – a lot of Coffee

Gurage dishes

Kitfo

Another distinctively Ethiopian dish is ''

'' (frequently spelled ''ketfo''). It consists of raw (or rare) beef mince marinated in '' mitmita'' (Ge'ez: ሚጥሚጣ ''mīṭmīṭā'' a very spicy chili powder similar to ) and . '' Gored gored'' is very similar to , but uses cubed rather than ground beef.

Ayibe

is a Local cheese that is mild and crumbly. It is much closer in texture to crumbled

feta Feta ( el, φέτα, ) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it ...

. Although not quite pressed, the whey has been drained and squeezed out. It is often served as a side dish to soften the effect of very spicy food. It has little to no distinct taste of its own. However, when served separately, is often mixed with a variety of mild or hot spices typical of Gurage cuisine.

Gomen kitfo

''Gomen kitfo'' is another typical Gurage dish. Collard greens (ጎመን ''gōmen'') are boiled, dried and then finely chopped and served with butter, chili and spices. It is a dish specially prepared for the occasion of Meskel, a very popular holiday marking the discovery of the

True Cross The True Cross is the cross upon which Jesus was said to have been crucified, particularly as an object of religious veneration. There are no early accounts that the apostles or early Christians preserved the physical cross themselves, althoug ...

. It is served along with or sometimes even ''kitfo'' in this tradition called .

Sidama dishes

Wassa

The enset plant (called ''wesse'' in the

Sidamo language Sidama or Sidaamu Afoo is an Afro-Asiatic language belonging to the Highland East Cushitic branch of the Cushitic family. It is spoken in parts of southern Ethiopia by the Sidama people, particularly in the densely populated Sidama National R ...

) is central to Sidama cuisine and after grinding and fermenting the root to produce ''wassa'', it is used in the preparation of several foods. is an enset flatbread used similarly to to eat wats made from beef, mushrooms, beans, gomen, or pumpkin. ''Borasaame'' is a cooked mixture of ''wassa'' and butter sometimes eaten with

Ethiopian mustard ''Brassica carinata'' is a species of flowering plant in the Brassicaceae family. It is referred to by the common names Ethiopian rape or Ethiopian mustard. It is believed to be a hybrid between ''Brassica nigra'' and ''Brassica oleracea''. The ...

greens and/or beans. It is traditionally eaten by hand using a false banana leaf and is served in a ', a vase-like ceramic vessel. A common variant of ''borasaame'' uses

maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American English, North American and Australian English), is a cereal grain first domesticated by indigenous peoples of Mexico, indigenous ...

flour instead of ''wassa'' and is called ''badela borasaame''. ''Borasaame'' is typically paired with a seasoned yogurt drink called ''wätät''. Both are common foods for funerals and the celebration of ''Fichee Chambalaalla'', the Sidama new year.

Gomen ba siga

Gomen ba siga (ጎመን በስጋ, Amharic: "cabbage with meat") is a stewed mixture of beef and Ethiopian mustard served under a layer of .

Maize

A commonly grown crop in Sidama, maize (''badela'' in Sidaamu; also known as "corn" in North America) is often eaten as a snack with coffee. It can be ground into flour to make bread, roasted on the cob, or the kernels can be picked off to make ''bokolo'', which is served either boiled or roasted.

Breakfast

'' Fit-fit'' or ''fir-fir'' is a common breakfast dish. It is made from shredded ' or '' kitcha'' stir-fried with spices or '' wat''. Another popular breakfast food is . The delicacy consists of a large fried pancake made with flour, often with a layer of egg. It is eaten with honey. '' Chechebsa'' (or ''kita firfir'') resembles a

pancake A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying w ...

covered with ''berbere'' and ''niter kibbeh'', or other spices, and may be eaten with a spoon. ''Genfo'' is a kind of

, which is another common breakfast dish. It is usually served in a large bowl with a dug-out made in the middle of the genfo and filled with spiced ''niter kibbeh''. A variation of '' ful'', a fava bean stew with condiments, served with baked rolls instead of , is also common for breakfast.

Snacks

Typical Ethiopian snacks are '' dabo kolo'' (small pieces of baked bread that are similar to

pretzel A pretzel (), from German pronunciation, standard german: Breze(l) ( and French / Alsatian: ''Bretzel'') is a type of baked bread made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical f ...

s), or ''kolo'' (roasted

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

sometimes mixed with other local grains). ''Kolo'' made from roasted and spiced barley, safflower kernels, chickpeas and/or peanuts are often sold by kiosks and street vendors, wrapped in a paper cone. Snacking on

popcorn Popcorn (also called popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. A popcorn kernel's strong hull contains the se ...

and traditional

samosa A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Sam ...

is also common.

Beverages

Traditional alcoholic beverages

There are many different traditional alcoholic drinks which are home made and of natural ingredients.

Tella

Tella ''Tella'' or ''talla'' (Amharic ጠላ; om, farsoo, ti, siwa) is a traditional beer from Ethiopia. It is brewed from various grains, typically teff and sorghum. Depending on region, barley, wheat, or maize may be used; spices can also be ad ...

'' is a home-brewed beer served in ''tella bet'' ("tella houses") which specialize in serving only ''tella''. ''Tella'' is the most common beverage made and served in households during holidays. It is an alcoholic drink which is prepared from ''bikil'' (barley) as main ingredient and ''gesho'' (''Rhamnus prinoides'') for fermentation purpose. In

Oromiffaa Oromo ( or ; Oromo: ''Afaan Oromoo''), in the linguistic literature of the early 20th century also called Galla (a name with a pejorative meaning and therefore rejected by the Oromo people), is an Afroasiatic language that belongs to the Cushiti ...

the drink is called ''farso'' and in Tigrinya '' siwa''.

Tej (honey wine)

Tej Tej (from pronounced ; ; ) is a honey wine, like mead, that is brewed and consumed in Ethiopia and Eritrea. It has an alcohol content generally ranging from 7 to 11%. It is often home processed and consists of three main ingredients; honey, wate ...

'' is a potent honey wine. It is similar to

mead Mead () is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. The defining characte ...

, and is frequently served in bars, particularly in a ''tej bet'' or "''tej'' house". It is prepared from honey and gesho. It has a sweet taste and the alcoholic content is relatively higher than ''tella''. This drink can be stored for a long time; the longer it is stored, the higher the alcohol content, and the stronger the taste.

Areki (katikala)

''Areki'', also known as ''katikala'', is probably the strongest alcoholic drink of Ethiopia. It is a home distilled spirit that is often filtered through charcoal to remove off tastes or flavored by smoking or infusion with garlic.

Non-alcoholic beverages

Ethiopians have diverse traditional non-alcoholic drinks which include natural and healthy ingredients.

Kenetto (keribo)

''Kenetto'', also known as ''keribo'', is a non-alcoholic traditional drink. It is mostly used as substitute for ''tella'' for those who don't drink alcohol.

Borde

''Borde'' is a cereal-based traditional

fermented beverage This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involv ...

famous in southern Ethiopia.

Manufactured drinks

Just like the rest of the world, Ethiopians also enjoy several locally manufactured beers, wine and non-alcoholic products like Coca-Cola and other similar products. Ethiopian Coca Cola bottle

Ambo Mineral Water or ''Ambo wuha'' is a bottled carbonated

mineral water Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds. Mineral water may usually be still or sparkling (carbonated/effervescent) according to the presence or absence of added gases. T ...

, sourced from the springs in Ambo Senkele near the town of Ambo.

Non-alcoholic brews (hot drinks)

Atmet

''Atmet'' is a barley- and oat-flour based drink that is cooked with water, sugar and ''kibe'' (Ethiopian clarified butter) until the ingredients have combined to create a consistency slightly thicker than egg-nog. Though this drink is often given to women who are nursing, the sweetness and smooth texture make it a comfort drink for anyone who enjoys its flavor.

Coffee

According to some sources, drinking of

(''buna'') is likely to have originated in Ethiopia. A key national beverage, it is an important part of local commerce. The

is the traditional serving of coffee, usually after a big meal. It often involves the use of a ''

jebena Jebena (Amharic: ጀበና, Arabic: جبنة) is a traditional Ethiopian and Eritrean coffee pot made of pottery. Locally known as ''jabana'', it is also widely used in Sudan, and the coffee itself is called ''buna''. Overview The jebena is mos ...

'' (ጀበና), a clay coffee pot in which the coffee is boiled. The preparer roasts the coffee beans in front of guests, then walks around wafting the smoke throughout the room so participants may sample the scent of coffee. Then the preparer grinds the coffee beans in a traditional tool called a . The coffee is put into the ''jebena'', boiled with water, and then served in small cups called ''si'ni''. Coffee is usually served with sugar, but is also served with salt in many parts of Ethiopia. In some parts of the country, ''niter kibbeh'' is added instead of sugar or salt. Snacks, such as popcorn or toasted barley (or '' kolo''), are often served with the coffee. In most homes, a dedicated coffee area is surrounded by fresh grass, with special furniture for the coffee maker. A complete ceremony has three rounds of coffee (''abol'', ''tona'' and ''bereka'') and is accompanied by the burning of

frankincense Frankincense (also known as olibanum) is an aromatic resin used in incense and perfumes, obtained from trees of the genus '' Boswellia'' in the family Burseraceae. The word is from Old French ('high-quality incense'). There are several species ...

Tea (chai)

Tea will most likely be served if coffee is declined. Tea is grown in Ethiopia at Gumaro and Wushwush.

Boiled coffee leaves

Across southern Ethiopia, many groups drink boiled coffee leaves, called ''kuti'' among the Harari in the east and ''kaari'' among the Majang in the west. This is often made with widely varying seasonings and spices, such as sugar, salt, rue, hot peppers, ginger. The Ethiopian Food Safety Authority has registered the safety of coffee leaf infusions with the European Union.

References

External links

Mesob Across America: Ethiopian Food in the U.S.A.
A book about the history and culture of Ethiopian cuisine
Ethiopian Restaurant Guide
A guide to Ethiopian restaurants in the USA. Includes video visits to some restaurants
All About Tej
An extensive website about the Ethiopian honey wine
Raw Meat, a Manly Ethiopian Dish
The Los Angeles Times, 14 July 2011
Ethiopian Spices
by Fassica - Authentic Ethiopian Food and Spices {{Authority control East African cuisine