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Ethiopian cuisine

Every Ethiopian dish we have, with the recipe for each — 23 of them, each one written for this site rather than adapted from anybody else's.

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African recipes (119)

Every Ethiopian dish

Awaze, sourced from Ethiopia. It is fermented, which is what makes it a paste rather than a blend. vegan.
Beyaynetu, sourced from Ethiopia. It is an assortment on one injera, and the fasting version leaves out dairy as well as meat. vegan.
Dabo kolo, sourced from Ethiopia. The dough is rolled into ropes and cut into small pieces before any of it is fried. vegetarian.
Fit-fit, sourced from Ethiopia. The sauce is made first and the torn bread is folded into it, never the other way round. vegetarian.
Genfo, sourced from Ethiopia. It is served as a mound with a hole in the middle, and the hole is the sauce bowl. vegetarian.
Gored gored, sourced from Ethiopia. The beef is cubed and left unmarinated, and the fat stays on it. Beef.
Hilbet, sourced from Ethiopia. The pulses are ground to a powder raw, and the cooked powder is whipped to a cream. vegan.
Himbasha, sourced from Ethiopia. It is scored into a wheel of spokes before it goes into the oven. vegetarian.
Injera, sourced from Ethiopia. Part of the fermented batter is boiled and stirred back in, and that is what binds it. vegan.
Kitcha, sourced from Ethiopia. It is cooked free-form in a dry pan and turned by hand, and a little scorching is expected. vegan.
Kitfo, sourced from Ethiopia. The beef is minced and then marinated, which is the half gored gored leaves out. Beef.
Kocho, sourced from Ethiopia. The pulp is fermented for months before it is ever cooked. vegan.
Lahoh, sourced from Ethiopia. A sorghum batter beaten by hand until creamy, then left overnight. vegan.
Malawah, sourced from Ethiopia. It is enriched with milk and eggs, unfermented, and browned on both sides. Egg, vegetarian.
Niter kibbeh, sourced from Ethiopia. The spices go into the butter before it is strained, not after. vegetarian.
Shahan ful, sourced from Ethiopia. The beans are crushed to a coarse paste in the pan after they have softened, not before.
Shiro, sourced from Ethiopia. It is built on pulse flour rather than whole pulses, so it thickens as it comes to the boil. vegan.
Siwa, sourced from Ethiopia. It is brewed from baked bread rather than raw grain, and the bread floats in the glass. vegan.
Tej, sourced from Ethiopia. One part honey to five parts water, and gesho does the bittering. vegetarian.
Tella, sourced from Ethiopia. The clay pot is washed with grawa before anything goes into it. vegan.
Tihlo, sourced from Ethiopia. The barley is roasted before milling and the flour is only moistened, never cooked. Beef.
Wat, sourced from Ethiopia. The onions cook dry first, with no fat at all, and the butter goes in after. Chicken, Egg.
Zigni, sourced from Ethiopia. The meat goes in first and the spices go in last, hours later. Beef.

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