45 Dishes

Main

Alicha wot

Non-spicy stewed vegetables, meat, lentils, may be vegetarian or include meat

Main

Assa kitfo

Kitfo (amharic: ክትፎ, ipa: [kɨtfo]), 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 infused with herbs and spices). the word comes from the ethio-semitic root k-t-f, meaning "to chop finely; mince." kitfo cooked lightly rare is known as kitfo leb leb. kitfo is often served alongside—sometimes mixed with—a mild cheese called ayibe or cooked greens known as gomen. in many parts of ethiopia, kitfo is served with injera, a spongy, absorbent sourdough crepe-style bread made from fermented teff flour, although in traditional gurage cuisine, one would use kocho, a thick flatbread made from the ensete plant. an ensete leaf may be used as a garnish. though not considered a delicacy, kitfo is generally held in high regard. kitfo is served on special occasions such as holidays; it is commonly used on the "finding of the true cross" or "meskel" holiday celebrated annually on september 27 in ethiopia.

Main

Atakilt wat

Stewed cabbage, vegetables, carrots and potatoes

Main

Aterkek alecha

Spicy vegetable and lentil stew

Main

Azifa

Lentil salad

Main

Chechebsa

Fit-fit or fir-fir (ge'ez: ፍትፍት fitfit; ፍርፍር firfir), (oromo: chechebsaa), is an eritrean and ethiopian food typically served as breakfast. fit-fit is served by preparing sauce and shredding injera or kitcha into pieces and mixing the two. it is generally made with shredded flat bread, spiced clarified butter, and the hot spice berbere. there are two main varieties of fit-fit depending on the type of flatbread being used: the sourdough injera and the unleavened kitcha.

Main

Dabo firfir

Torn pieces of flatbread with niter kibbeh and berbere

Main

Doro fanta wot

Wat or wot (amharic: ወጥ, ipa: [wətʼ]) or tsebhi (tigrinya: ጸብሒ, ipa: [sʼɐbħi]) is an ethiopian and eritrean stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter.

Main

Doro wot

Spicy stewed chicken, beef, lamb, eggs, vegetables

Main

Duba wat

Spicy stewed pumpkin (squash)

Main

Dulet

Spiced and stir fried minced beef, lamb or beef liver and tripe, seasoned with mitmita, a blend of dried chili peppers, cardamom, cinnamon, cloves, cumin and ginger

Main

Dulet wot

Stewed minced offal dish, made with tripe, liver, kidney, tongue, heart, intestines, onions, garlic, ginger, oil, berbere

Main

Fit-fit

Fit-fit or fir-fir (ge'ez: ፍትፍት fitfit; ፍርፍር firfir), (oromo: chechebsaa), is an eritrean and ethiopian food typically served as breakfast. fit-fit is served by preparing sauce and shredding injera or kitcha into pieces and mixing the two. it is generally made with shredded flat bread, spiced clarified butter, and the hot spice berbere. there are two main varieties of fit-fit depending on the type of flatbread being used: the sourdough injera and the unleavened kitcha.

Main

Fossolia

Stir fried green beans and vegetables such as carrots, potatoes

Main

Fried fish

Fried fish is any fish or shellfish that has been prepared by frying. often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. fish is fried in many parts of the world, and fried fish is an important food in many cuisines. for many cultures, fried fish is historically derived from pescado frito, and the traditional fish and chips dish of england which it may have inspired. the latter remains a staple take-out dish of the uk and its former and present colonies. fried fishcakes made of cod (and other white fish, such as haddock or whiting) are a widely available in the frozen food sections of u.s. grocery stores. long john silver's, skipper's, captain d's, and arthur treacher's are well-known north american chain restaurants that serve fried fish as their main food offering. catfish are also a prevalent farm-raised type of fish that is often served fried throughout the world. a classic fried fish recipe from france is the sole meunière.

Main

Genfo

Genfo (amharic: ገንፎ, gänəfo), ga’at (tigrinya: ጛኣት, ga'atə), or marca (oromiffa: marqaa) is a stiff porridge-like substance that is normally formed into a round shape with a hole in the middle for the dipping sauce, a mixture of butter and red peppers, or pulses such as sunflower, seed, nut (carthamus tinctorius) and flax (linum usitatissimum).genfo shares many similarities with the arab asida. genfo is made with barley or wheat flour and to cook it the flour and water are combined and stirred continuously with a wooden spoon. genfo is presented in a large mound with a hole in the center, filled with a mixture of niter kibbeh and berbere. the porridge may be eaten with the hands or with a utensil.

Main

Gomen

Collard greens, for example, stewed with onions, cabbage, potatoes, carrots, garlic, spices

Main

Gomen be siga

Collard greens stewed with beef or lamb with niter kibbeh, carrots, cabbage, onion and other vegetables

Main

Gored gored

Gored gored (amharic: ጎረድ ጎረድ; amharic pronunciation: [ɡorəd ɡorəd]) is a raw beef dish eaten in ethiopia and eritrea. whereas kitfo is minced beef marinated in spices and clarified butter, gored gored is cubed and left unmarinated. like kitfo, it is widely popular and considered a national dish. it is often served with mitmita (a powdered seasoning mix) and awazi (a type of mustard and chilli sauce).

Main

Key wat

Spicy stewed beef

Main

Kitfo

Kitfo (amharic: ክትፎ, ipa: [kɨtfo]), 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 infused with herbs and spices). the word comes from the ethio-semitic root k-t-f, meaning "to chop finely; mince." kitfo cooked lightly rare is known as kitfo leb leb. kitfo is often served alongside—sometimes mixed with—a mild cheese called ayibe or cooked greens known as gomen. in many parts of ethiopia, kitfo is served with injera, a spongy, absorbent sourdough crepe-style bread made from fermented teff flour, although in traditional gurage cuisine, one would use kocho, a thick flatbread made from the ensete plant. an ensete leaf may be used as a garnish. though not considered a delicacy, kitfo is generally held in high regard. kitfo is served on special occasions such as holidays; it is commonly used on the "finding of the true cross" or "meskel" holiday celebrated annually on september 27 in ethiopia.

Main

Maheberawi

A meat mixed platter with many food items such as key wat (beef stew), tibs (lamb, beef or goat stew), minchet (minced meat stew), kitfo (raw ground beef)

Main

Minchet abesh

Spicy minced beef stew, made by blending red onions with ground beef and berbere, served with a boiled egg on top

Main

Pasta

Served with stewed meat, vegetables, injera

Main

Sambusa

A samosa () is a fried or baked 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. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

Main

Shiro

Shiro (ge'ez: ሽሮ, romanized: šəro), also called shiro wat (amharic: ሽሮ ወጥ, romanized: šəro wäṭ), or tsebhi shiro (tigrinya: ጸብሒ ሽሮ, romanized: ṣäbhi šəro), is a stew served for either lunch or dinner, originated from ethiopia and eritrea. an essential part of eritrean and ethiopian cuisine, its primary ingredient is powdered chickpeas or broad bean meal and often prepared with the addition of minced onions, garlic and, depending upon regional variation, ground ginger or chopped tomatoes and chili-peppers. shiro is served atop injera (leavened flatbread) or kitcha (unleavened flatbread). tegabino shiro is a type of shiro made from heavily spiced legume, chickpea, field pea, or fava bean, oil (or butter), and water. it is brought bubbling to the table in a miniature clay pot or shallow aluminum pan. it is often consumed with dark or sergegna injera.shiro can be cooked and added to shredded injera or taita and eaten with a spoon; this version is called shiro fit-fit. shiro is a vegan food, but there are non-vegan variations that use niter kibbeh (a spiced, clarified butter) or meat (in which case it is called bozena shiro). shiro is a favorite dish during special occasions, including tsom (lent), ramadan and other fasting seasons.

Main

Sik sik wat

Spicy stewed beef, beef stewed in red pepper paste

Main

Stewed tripe

Tripe soup, tripe stew or tripe chorba (turkish: işkembe çorbası, bulgarian: шкембе чорба, romanized: škembe čorba, macedonian: чкембе чорба) is a soup or stew made with tripe (cow or lamb/mutton stomach). it is widely (not universally) considered to be a hangover remedy.

Main

Telba wot

Stewed flax seeds with vegetables and chili peppers

Main

Tikil gomen

Stewed cabbage, may also include potato, carrot, onion, garlic, turmeric

Main

Yataklete kilkil

Stewed vegetables with ginger, chili peppers, niter kibbeh

Main

Yetsom beyaynetu

Vegetarian mixed plate or combination platter with lentil and split pea stews, misir wat, alecha kik, mesir kik, kale (gomen), a spicy tomato stew (sils)

Main

Zilzil alicha

Beef strips in a green chili pepper sauce, made with green chili peppers, bell peppers, onion, garlic, ginger, turmeric, salt and pepper

Main

Fatira

In mandaeism, faṭira (classical mandaic: ࡐࡀࡈࡉࡓࡀ; plural form: faṭiri) is a small, round, saltless, half-baked biscuit. faṭiras are used in rituals such as the ṭabahata masiqta, or the "masiqta of the parents," during which they are served in ritual clay trays called ṭariana. the faṭira, which is saltless, is distinct from another type of sacramental bread known as the pihta, which contains salt to symbolize the souls of living people when used for living celebrants, but is saltless like the faṭira when used during masiqta (death mass) rituals.the ṣa (classical mandaic: ࡑࡀ), a rolled-up piece of sacramental flatbread that contains nuts and raisins, is also used in ritual meals for the dead and has a phallic symbolism. it is rolled up like a scroll.

Main

Injera

Injera (amharic: እንጀራ, romanized: ənǧära, [ɨndʒəra]; oromo: biddeena; tigrinya: ጣይታ, romanized: ṭayta) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. in ethiopia, eritrea, and some parts of sudan, injera is the staple. injera is central to the dining process, like bread or rice elsewhere.

Main

African eggplant

Solanum macrocarpon otherwise known as the african eggplant (yoruba: igba) (igbo language/ igbo): añara) , surinamese eggplant (sranang tongo: antroewa) or vietnamese eggplant (vietnamese: cà pháo) is a plant of the family solanaceae. s. macrocarpon is a tropical perennial plant that is closely related to the eggplant. s. macrocarpon originated from west africa, but is now widely distributed in central and east africa. the plant also grows in the caribbean, south america, and some parts of southeast asia. s. macrocarpon is widely cultivated for its use as a food, its medicinal purposes, and as an ornamental plant.

Main

Fish

Nile perch, branzino, tilapia, grilled, stewed, pan-fried, served with berbere sauce

Main

Samaki

Stewed, grilled, dried, curried, fried

Main

Bege wat

Stewed lamb

Main

Kik alicha

Stewed yellow split peas

Main

Misir wat

Wat or wot (amharic: ወጥ, ipa: [wətʼ]) or tsebhi (tigrinya: ጸብሒ, ipa: [sʼɐbħi]) is an ethiopian and eritrean stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter.

Main

Stewed chicken

Main

Stewed meat

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. while water can be used as the stew-cooking liquid, stock is also common. a small amount of red wine is sometimes added for flavour. seasoning and flavourings may also be added. stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. this makes it popular in low-cost cooking. cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. thickeners like cornstarch, potato starch, or arrowroot may also be used. stews are similar to soups, and in some cases there may not be a clear distinction between the two. generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. while soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.

Main

Tibs

Spicy pan-fried meat such as beef, lamb, goat, chicken, fish, vegetables, serve with injera, niter kibeh, yogurt, herbs

Main

Wat

Wat or wot (amharic: ወጥ, ipa: [wətʼ]) or tsebhi (tigrinya: ጸብሒ, ipa: [sʼɐbħi]) is an ethiopian and eritrean stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter.