Ethiopia
Injera and slow-simmered wats spiced with berbere and niter kibbeh.
Iconic recipes
Doro Wat
Ethiopia's national dish — chicken slow-braised in caramelized onions, berbere and spiced butter, served over injera.
Shiro Wat
Silky chickpea-flour stew simmered with berbere and niter kibbeh; an Ethiopian everyday classic eaten with injera.
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Kitfo
Warm minced raw beef dressed with mitmita and aromatic spiced butter — a celebratory Gurage dish.
Injera
Spongy sourdough flatbread of teff flour — the plate, utensil and staple of Ethiopian and Eritrean tables.
Doro Wat
Ethiopia's iconic deep-red chicken stew with berbere, slow-melted onions and hard-boiled egg.
Shiro Wat
Silky chickpea-flour stew spiced with berbere — daily Ethiopian comfort food.
Tibs
Fast-fried cubes of beef or lamb sizzled with onion, rosemary, chili and niter kibbeh — the highland celebration dish.
Key Wat (Sik Sik)
Deep-red Amhara beef stew of long-cooked onions, berbere and niter kibbeh — the meat wat of celebrations.
Alicha Wat
Mild turmeric-and-ginger stew (no berbere) with lamb and potatoes — a golden counterpoint to fiery wats.
Gomen (Collard Greens)
Slow-cooked collards braised with garlic, ginger and niter kibbeh — the everyday Amhara side.
Atkilt Wat
Cabbage, potato and carrot braised with turmeric and ginger — the vegan mainstay of the beyaynetu platter.
Misir Wat
Split red lentils simmered with onion, berbere and garlic — the classic fasting-day wat.
Dulet
Gurage minced lamb liver, tripe and lean meat sautéed with chili, onion and mitmita — served warm, almost raw.
Kocho
Fermented enset (false-banana) flatbread — the daily bread of Gurage and Sidama, wrapped in leaves and griddled.
Tegabino Shiro
Gurage shiro cooked and served bubbling in a clay dish — thicker and spicier than everyday shiro wat.
Tihlo
Tigrayan roasted-barley dough pulled apart and dipped into peppery meat stew — eaten with a wooden fork.
Hilbet
Cool Tigrayan paste of soaked lentils and split peas whipped with fenugreek and chili — a fasting-day dip.
Genfo
Thick barley porridge shaped into a dome with a niter-kibbeh-and-berbere pool in the centre — Tigray's breakfast of new mothers.
Chechebsa (Kita Firfir)
Oromo torn flatbread tossed in niter kibbeh and berbere — a beloved breakfast with honey or yogurt.
Chukko (Chuko)
Borana Oromo whipped soured milk with roasted barley flour — a pastoralist's high-country breakfast.
Anchote
Western Oromo tuber boiled, mashed with garlic and niter kibbeh — the traditional dish honouring warriors and new mothers.
Kocho with Kitfo
The Sidama-Gurage classic pairing: warm mince kitfo over kocho flatbread with a smear of ayib fresh cheese.
Buna Qala
Sidama ceremonial coffee simmered with butter and salt in a clay pot — richer and heavier than typical buna.
Data (Wolayta Kocho)
Wolayta buttered enset porridge topped with warm cheese and berbere-butter — a highland feast dish.
Fatira
Harar layered flaky pancake folded around egg and honey — a Ramadan breakfast staple from the walled city.
Hilib Ari
Ogaden Somali charcoal-grilled goat marinated with xawaash spice, lemon and garlic — served with anjero.
Suqaar
Ogaden diced-beef stir-fry with pepper, xawaash and coriander — quick, spiced and eaten with anjero or rice.
Himbasha
Afar and Tigrayan celebration bread flavoured with cardamom, raisins and black nigella — round, scored and pillowy.
Kita
Konso and highland unleavened griddle bread — quick, dense and torn to scoop stews when injera isn't at hand.
Anyuak Grilled Fish
Anyuak river-fish from Gambella grilled over open flame with chili paste and served with kita and greens.
Buna (Coffee Ceremony)
The three-round Ethiopian coffee ceremony — beans hand-roasted, hand-pounded and brewed in a jebena.
Tej
Ethiopian honey wine fermented with gesho (hop-like buckthorn) — served in a rounded berele flask.
Tella
Rustic home-brewed Ethiopian beer of barley, gesho and roasted bread crumbs — cloudy, tart and low in alcohol.
Atmit
Silky oat or barley gruel with milk and cardamom — a nurturing drink for the ill and post-partum mothers.
Dabo Kolo
Small crunchy roasted-wheat nuggets spiced with berbere — the coffee-ceremony snack that travels everywhere.
Sambusa
Fried triangular pastries filled with berbere-spiced lentils or beef — a Ramadan and fasting-season favourite.
Injera Firfir
Yesterday's injera torn and tossed hot with niter kibbeh, berbere and onion — the national breakfast leftover.