Ethiopian cuisine (Amharic:የኢትዮጵያ ምግብ,Ye-Ītyōṗṗyā məgəb) characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form ofwat, a thick stew, served on top ofinjera (እንጀራ), a largesourdoughflatbread,[1] which is about 50 centimeters (20 inches) in diameter and made out offermentedteff flour.[1]Ethiopians usually eat with their right hands, using pieces ofinjera to pick up bites of entrées and side dishes.[1]
TheEthiopian Orthodox Tewahedo Church prescribes a number of fasting periods known astsom (Ge'ez:ጾም,ṣōm), including all Wednesdays and Fridays and the wholeLenten season (including fifteen days outside Lent proper). PerOriental Orthodox tradition, the faithful may not consume any kind of animal products (includingdairy products andeggs) during fasts; therefore, Ethiopian cuisine contains many dishes that arevegan.[2]
A typical dish consists ofinjera accompanied by a spicy stew, which frequently includes beef, lamb, vegetables and various types of legumes (such as lentils), and is traditionally consumed on themesob basket.[3] The cuisines of theSouth Ethiopia Regional State,South West Ethiopia Peoples' Region,Central Ethiopia Regional State, and theSidama region also make use of thefalse banana plant (enset;Ge'ez:እንሰት,ïnset), a type ofensete. The plant ispulverized and fermented to make various foods, including a bread-like food calledkocho (Ge'ez:ቆጮ,qoćo), which is eaten withkitfo.[4] The root of this plant may be powdered and prepared as a hot drink calledbulla (Ge'ez:ቡላ,būlā), which is often given to those who are tired or ill. Another typicalGurage preparation is coffee with butter (kebbeh).Kita herb bread is also baked.Quanta (orquwanta), is an air-dried beef jerky with traditional spices; it is eaten on its own as a snack, or as an ingredient in stews and other dishes.
Due in part to the briefItalian occupation,pasta is popular and frequently available throughout Ethiopia, including rural areas.[1]Coffee is also a large part of Ethiopian culture and cuisine. After every meal, acoffee ceremony is enacted and coffee is served.
The history of Ethiopian cuisine is influenced by the agricultural heritage of the nation. A key component of tradition isinjera – a tangy[5] and soft flatbread crafted fromteff, an ancient grain native to Ethiopia.[6] In dining settings,injera is commonly paired with an assortment ofwot dishes featuring vegetables, legumes, and meat; one type,doro wot, a spicy chicken stew accentuated withberbere, a spice blend comprising chili peppers, garlic, ginger, and an array of spices, is the national dish of Ethiopia.[7]
Throughout history, Ethiopian cuisine has developed through connections and trading with other nations, along with religious practices.[8][9] For example, the enduring Christian beliefs in Ethiopia have impacted the development of plant-based meals due to fasting periods that forbid eating meat.[8] Likewise, Islamic customs have influenced meat dishes during some celebrations like Eid.[10][11]
Ethiopian food has been influenced by the country’s geography and its rich agricultural resources, such as lentils, beans, coffee, and various spices. The customary Ethiopian coffee ritual entails roasting, brewing, and serving coffee with great importance, as it is thought to have originated in Ethiopia. Ethiopian cuisine goes beyond mere nourishment, playing a key role in communal dining and cultural representation.
Ethiopian Orthodox Christians avoid pork for cultural reasons as well as religious reasons, whileEthiopian Jews andEthiopian Muslims avoid eatingpork orshellfish for religious reasons; pork is forbidden inJudaism andIslam.[10] Most Ethiopian Protestants orP'ent'ay also abstain from eating food that the Orthodox abstain from. Many Ethiopians abstain from eating certain meats, eating mostly vegetarian foods, partially from the religious fasting period.
Berbere, a combination of powderedchili pepper and other spices (cardamom,fenugreek,coriander,cloves,ginger,nutmeg,cumin andallspice)[12] is an important ingredient used to add flavor to many varied dishes like chicken stews and baked fish dishes. Also essential isniter kibbeh, aclarified butter infused with ginger, garlic, and several spices.[13][14]
Mitmita (Amharic:ሚጥሚጣ,IPA:[mitʼmitʼa]) is a powderedseasoning mix used in Ethiopian cuisine. It is orange-red in color and contains ground birdseye chili peppers (piri-piri), cardamom seed, cloves and salt.[15] It occasionally contains other spices includingcinnamon, cumin and ginger.
In their adherence to strictfasting, Ethiopian cooks have developed a rich array of cooking oil sources—besidessesame andsafflower—for use as a substitute for animal fats which are forbidden during fasting periods. Ethiopian cuisine also usesnug (also spellednoog, also known as "niger seed").[2]
Wat begins with a large amount of chopped redonion, which is simmered or sauteed in a pot. Once the onions have softened,niter kebbeh (or, in the case of vegan dishes,vegetable oil) is added. Following this,berbere is added to make a spicykeiy wat orkeyyih tsebhi.Turmeric is used instead ofberbere for a milderalicha wat or both spices are omitted when making vegetable stews, such asatkilt wat. Meat such asbeef (ሥጋ,[16]səga),chicken (ዶሮ,[17]doro orderho),fish (ዓሣ,[18]asa),goat orlamb (በግ,[19]beg orbeggi) is also added.Legumes such assplit peas (ክክ,[20]kək orkikki) andlentils (ምስር,[21]məsər orbirsin); orvegetables such aspotatoes (ድንች,[22]Dənəch),carrots andchard (ቆስጣ) are also used instead in vegan dishes.
Each variation is named by appending the main ingredient to the type ofwat (e.g.kek alicha wat). However, the wordkeiy is usually not necessary, as the spicy variety is assumed when it is omitted (e.g.doro wat). The termatkilt wat which simply means 'vegetable' is sometimes used to refer to all vegetable dishes, but a more specific name can also be used (as indinich'na caroht wat, which translates to "potatoes and carrots stew"; but the wordatkilt is usually omitted when using the more specific term).
Meat along with vegetables aresautéed to maketibs (Ge'ez:ጥብስ,romanized: ṭïbs), also spelledtebs,t'ibs,tibbs, etc.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 oftibs.
The mid-18th-century European visitor to EthiopiaRemedius Prutky [cs] describestibs as a portion of grilled meat served "to pay a particular compliment or show especial respect to someone."[23] It may still be seen this way; today the dish is prepared to commemorate special events and holidays.
Kinche (qinch’e), aporridge, is a very common Ethiopian breakfast or supper. It is 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 ofkinche comes from thenit'ir qibe, which is a spiced butter.[24] Once cooked, kinche is combined in the pan with clarified spiced butter, oil, and fried onions, though it can also be enjoyed plain without any additional seasonings.[25]
Azifa is an Ethiopian lentil salad made with mustard seed, jalapeños, and onions, and it is a dish often served cold.[26][27][28] Buticha is an Ethiopian chickpea salad which is often served cold,[29][26] and is sometimes compared to hummus. Timatim (tomato) salad is also common.
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TheAmharas' cuisine features a wide variety of dishes and beverages, often centered aroundinjera, a sourdough flatbread made fromteff flour. The cuisine is known for its use of spices, rich stews, and traditional cooking methods.
TheOromos' cuisine consists of various vegetable or meat side dishes and entrées. As part of a long-established custom, practice, or belief, people do not eatpork inOromia.[31][unreliable source?]
Another distinctively Ethiopian dish iskitfo (frequently spelledketfo). It consists of raw (or rare) beef mince marinated inmitmita (Ge'ez: ሚጥሚጣmīṭmīṭā a very spicy chili powder similar toberbere) andniter kibbeh.Gored gored is very similar tokitfo, but uses cubed rather than ground beef.
Ayibe (orayeb) is a local cheese made from the curds ofbuttermilk that is mild and crumbly, close in texture to crumbledfeta.[35][27] Although not quite pressed, the whey has been drained and squeezed out.[27] 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,ayibe is often mixed with a variety of mild or hot spices typical of Gurage cuisine.[36]
Gomen kitfo is another typical Gurage dish.Collard greens (ጎመንgōmen) are boiled, dried and then finely chopped and served with butter, chili and spices. It is a dish specially prepared for the occasion ofMeskel, a holiday marking the discovery of theTrue Cross. It is served along withayibe or sometimes evenkitfo in this tradition calleddengesa.
Theenset plant (calledwesse in theSidamo language) is central to Sidama cuisine and after grinding and fermenting the root to producewassa, it is used in the preparation of several foods.
Borasaame is a cooked mixture ofwassa and butter sometimes eaten withEthiopian mustard greens and/or beans. It is traditionally eaten by hand using afalse banana leaf and is served in a 'shafeta, a vase-like ceramic vessel. A common variant ofborasaame usesmaize flour instead ofwassa and is calledbadela borasaame.Borasaame is typically paired with a seasoned yogurt drink calledwätät. Both are common foods for funerals and the celebration ofFichee Chambalaalla, the Sidama new year.
Amulcho is an enset flatbread used similarly toinjera to eat wats made from beef, mushrooms, beans, gomen, or pumpkin.
Gomen ba siga (ጎመን በስጋ, Amharic: "cabbage with meat") is a stewed mixture of beef and Ethiopian mustard served under a layer ofamulcho bread.
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 makebokolo, which is served either boiled or roasted.
Fit-fit orfir-fir is a common breakfast dish. It is made from shreddedinjera orkitcha stir-fried with spices orwat. Another popular breakfast food isfatira, a large fried pancake made with flour, often with a layer of egg, eaten with honey.
Chechebsa (orkita firfir) resembles apancake covered withberbere andniter kibbeh, or other spices, and may be eaten with a spoon.Genfo is a kind ofporridge, 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 spicedniter kibbeh.
A variation offul, a fava bean stew with condiments, served with baked rolls instead ofinjera, is also common for breakfast.
Typical Ethiopian snacks aredabo kolo (small pieces of baked bread that are similar topretzels), orkolo (roastedbarley 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.Halewa is made with peanuts. Snacking onpopcorn and traditionallentilsamosas is also common.[1]
There are many different traditional alcoholic drinks which are home made and of natural ingredients.
Tella is a home-brewed beer served intella bet ("tella houses") which specialize in serving onlytella.Tella is the most common beverage made and served in households during holidays.
It is an alcoholic drink which is prepared frombikil (barley) as main ingredient andgesho (Rhamnus prinoides) for fermentation purpose.
InOromiffaa, the drink is calledfarso and in Tigrinyasiwa.
Tej is a potent honey wine.[1] It is similar tomead, and is frequently served in bars, particularly in atej bet or "tej house".
It is prepared from honey and gesho. It has a sweet taste and the alcoholic content is relatively higher thantella. 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, also known askatikala, is probably the strongest alcoholic drink of Ethiopia.[37] It is a home distilled spirit that is often filtered through charcoal to remove off tastes or flavored by smoking or infusion with garlic.
Ethiopians have diverse traditional non-alcoholic drinks which include natural and healthy ingredients.
Kenetto, also known askeribo, is a non-alcoholic traditional drink. It is mostly used as substitute fortella for those who do not drink alcohol.[38]
Borde is a cereal-based traditionalfermented beverage famous in southern Ethiopia.[37]
Just like the rest of the world, Ethiopians also enjoy severallocally manufactured beers, wine and non-alcoholic products like Coca-Cola and other similar products.
Ambo Mineral Water orAmbo wuha is a bottled carbonatedmineral water, sourced from the springs in Ambo Senkele near the town ofAmbo.[1][39]
Atmet is a barley- and oat-flour based drink that is cooked with water, sugar andkibe (Ethiopian clarified butter) until the ingredients have combined to create a consistency slightly thicker thaneggnog. 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.
According to some sources, drinking ofcoffee (buna) is likely to have originated in Ethiopia.[1] A key national beverage, it is an important part of local commerce.[40]
Thecoffee ceremony is the traditional serving of coffee, usually after a big meal. It often involves the use of ajebena (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 amokecha. The coffee is put into thejebena, boiled with water, and then served in small cups calledsi'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 (orkolo), 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 andbereka) and is accompanied by the burning offrankincense.
Tea will most likely be served if coffee is declined. Tea is grown in Ethiopia at Gumaro and Wushwush.
Across southern Ethiopia, many groups drink boiled coffee leaves, calledkuti among theHarari in the east andkaari among theMajang 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.[41]
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