Injera (during Easter Time, Lalibela, Ethiopia)

This is a list of Ethiopian and Eritrean dishes and foods.

Ethiopian 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 of ...

and

Eritrean cuisine Eritrean cuisine is based on Eritrea's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine shares similarities with the Ethiopian cuisine, cuisine of neighboring Ethiopia and the African cui ...

s characteristically consists of vegetable and often very spicy meat dishes, usually in the form of '' wat'' (also ''w'et'', ''wot'' or ''tsebhi''), a thick stew, served atop '' injera'', 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 ''Eragrostis tef'', also known as teff, Williams lovegrass or annual bunch grass, is an annual grass, a species of lovegrass native to the Horn of Africa, notably to both Eritrea and Ethiopia. It is cultivated for its edible seeds, also known as ...

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 ...

and

Eritreans Eritreans are the native inhabitants of Eritrea, as well as the global diaspora of Eritrea. Eritreans constitute several component ethnic groups, some of which are related to ethnic groups that make up the Ethiopian people in neighboring Ethio ...

eat exclusively with their right hands, using pieces of ''injera'' to pick up bites of entrées and side dishes. Utensils are rarely used with Ethiopian and Eritrean cuisine.

Ethiopian and Eritrean dishes and foods

* '' Dabo kolo'' – snack and finger food consisting of small pieces of baked bread * ''

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 ...

'' – an economically important food crop in Ethiopia and Eritrea * ''

Teff ''Eragrostis tef'', also known as teff, Williams lovegrass or annual bunch grass, is an annual grass, a species of lovegrass native to the Horn of Africa, notably to both Eritrea and Ethiopia. It is cultivated for its edible seeds, also known as ...

'' – a grain widely cultivated and used in Eritrea and Ethiopia, where it is used to make injera or tayta. Teff accounts for about a quarter of total

cereal A cereal is any grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grain crops are grown in greater quantities and provide more food ...

production in Ethiopia. * '' Fir-fir'' – an Ethiopian and Eritrean food typically served for breakfast. * ''

Ful medames Ful medames ( ar, فول مدمس, ' ; other spellings include ''ful mudammas'' and '' foule mudammes''), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, ...

'' – an Egyptian dish of cooked and mashed fava beans served with vegetable oil,

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

Ga'at'' or ''genfo'' – a stiff

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, ...

* '' Gored gored'' – a raw beef dish * '' Guizotia abyssinica'' – an erect, stout, branched annual herb, grown for its edible oil and seed. * ''

Himbasha Himbasha () or Ambasha (), is an Eritrean celebration bread that is slightly sweet. It became popular in Ethiopian cuisine and Eritrean cuisine, often served at special occasions. It is prepared in a number of varieties depending on region and ...

'' * '' Injera'' – a spongy, slightly sour flatbread regularly served with other dishes. * ''

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 ...

'' * ''

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 ...

'' – seasoned

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. ...

used in Ethiopian and Eritrean cooking. * ''

Rhamnus prinoides ''Rhamnus prinoides'', the shiny-leaf buckthorn, is an African shrub or small tree in the family Rhamnaceae. Commonly referred to as "gesho" it was first scientifically described by French botanist Charles Louis L'Héritier de Brutelle in 1789. ...

'' * ''

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 ...

'' (also ''sambusa'') * ''

Shahan ful Shahan ful, simplified to ''ful'', is a dish common in Sudan, South Sudan, Somalia, Ethiopia and other parts of the Horn of Africa, which is generally served for breakfast. Believed to originate from Sudan, it is made by slowly cooking fava beans ...

'' * '' Shiro'' – a

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...

with primary ingredients of powdered chickpeas or broad bean meal * ''

Tibs Tibs or TIBS may refer to: *Tibs, a form of Ethiopian cuisine * SMRT Buses, a bus operator in Singapore formerly known as the Trans Island Bus Service *Tibs the Great, British Post Office cat *Trojan.Tibs, an alternate name of the Storm Worm Th ...

'' - cubes of beef in wat * ''

Tihlo Tihlo ( ti, ቲህሎ) is a dish from the historical Agame province in Tigray and Akele Guzai province in Eritrea that consists of barley dough balls covered with meat and ''berbere'' based sauce often served as a snack. Tihlo is commonly consume ...

'' - barley flour kneaded into soft balls and served with meat stew with berbere, Habesha spice, onions, tomato paste, water and salt * Wat – stew that may be prepared with chicken, beef,

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

, a variety of vegetables, spice mixtures such as berbere, and

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 ...

. Wat is traditionally eaten with injera. File:Teff pluim Eragrostis tef.jpg, '' Eragrostis tef'' File:Taita fit-fit.jpg, Fir-fir File:Ful medames (arabic meal).jpg,

served with sliced hard-boiled eggs File:Ga'at food.jpg, Ga'at

Spices

* ''

Aframomum corrorima ''Aframomum corrorima'' is a species of flowering plant in the ginger family, Zingiberaceae. It's a herbaceous perennial that produces leafy stems 1–2 meters tall from rhizomatous roots. The alternately-arranged leaves are dark green, 10–30&n ...

'' – The spice known as korarima, Ethiopian cardamom, or false cardamom ''Aframomum corrorima'' was published in ''Spices, Condiments and Medicinal Plants in Ethiopia, Their Taxonomy and Agricultural Significance''. (Agric. Res. Rep. 906 & Belmontia New Series) 12:10. 1981. The

specific epithet In taxonomy, binomial nomenclature ("two-term naming system"), also called nomenclature ("two-name naming system") or binary nomenclature, is a formal system of naming species of living things by giving each a name composed of two parts, bo ...

was taken from its basionym, ''Amomum corrorima'' A.Braun is obtained from the plant's seeds (usually dried), and is extensively used in Ethiopian and Eritrean cuisine. It is an ingredient in berbere, mitmita, awaze, and other spice mixtures, and is also used to flavor coffee. * ''

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 ...

'' – usually include

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 ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...

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 ...

basil Basil (, ; ''Ocimum basilicum'' , also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also k ...

, '' korarima'', rue,

ajwain Ajwain, ajowan (), or ''Trachyspermum ammi''—also known as ajowancaraway, omam (in Tamil), thymol seeds, bishop's weed, or carom—is an annual herb in the family Apiaceae. Both the leaves and the seed‑like fruit (often mistakenly called ...

radhuni ''Trachyspermum roxburghianum'' (also known as ''Carum roxburghianum'') is a flowering plant in the family Apiaceae. It is grown extensively in South Asia, Southeast Asia, and Indonesia. Its aromatic dried fruits, like those of its close relat ...

nigella ''Nigella'' is a genus of 18 species of annual plants in the family Ranunculaceae, native to Southern Europe, North Africa, South Asia, Southwest Asia and Middle East. Common names applied to members of this genus are nigella, devil-in-a-bush o ...

, and

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 ...

. * '' Mitmita'' – a powdered seasoning mix used in Ethiopian and Eritrean cuisine. File:KororimaWhole01.jpg, Dried korarima fruits from ''

'', in preparation for making berbere File:Berberespice.jpg,

Beverages

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 ...

- A brewed drink made from Ethiopian coffee beans and used in a jebena. * ''

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 ...

'' – A honey wine or

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 ...

that is brewed and consumed in Ethiopia and Eritrea. * ''

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 ...

'' – A traditional beer from Ethiopia and Eritrea that is brewed from various grains, typically

and

sorghum ''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many other ...

. It is called '' siwa'' in Tigray and Eritrea. ET Amhara asv2018-02 img098 Lake Tana at Bahir Dar.jpg, Coffee roasting in

Amhara Region The Amhara Region ( am, አማራ ክልል, Åmara Kilil), officially the Amhara National Regional State (), is a regional state in northern Ethiopia and the homeland of the Amhara people. Its capital is Bahir Dar which is the seat of the Re ...

ET Amhara asv2018-02 img077 Lake Tana at Bahir Dar.jpg, Ethiopian

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 ...

References

External links

* * {{DEFAULTSORT:Ethiopian Dishes And Foods * * Lists of foods by nationality Dishes Dishes

Ethiopian and Eritrean dishes and foods

Spices

Beverages

See also

References

External links