Ethiopia is filled with a rich cultural history, flavorful dishes, and compassionate people. Are you already dreaming of the day you can hop on a plane and travel to Ethiopia? While nothing can truly replace travel, you can start by bringing the flavors of this country into your own home. Many dishes are best tried when prepared by someone whose knowledge goes back generations. When you are able to travel to Ethiopia, don’t hesitate to try the local cuisine! If you can’t wait, read through these traditional Ethiopian dishes and try your hand at making some at home.
How to eat Ethiopian food
The traditional way of eating Ethiopian food may be different than what you’re used to at home! The first rule you need to remember when eating in Ethiopia is that there are no utensils. You’ll be expected to eat with your hands! This is made easier by the way many Ethiopian dishes are presented; meals are communal and are often served with Injera—a pancake-like flatbread. You can use this flatbread to scoop up curries, meats, and vegetables.
Eating Ethiopian food is a communal experience, one that is best shared with friends and family (and even people you’ve just met)! Everyone will sit around a table and all eat from a communal platter filled with an assortment of different spiced foods. In Ethiopian culture, feeding someone a bit of food is seen as an act of respect, friendship, and love. Tear off a piece of injera, scoop up some curry, and feed it to your friend!
Are you ready to jump right in? Let’s take a look at a handful of the most common foods you’ll come across in Ethiopia.
Injera
No matter where you go out to eat in Ethiopia, injera will be served with any dish you order. Injera is a pancake-like flatbread that is found all throughout the country. It is made from a grain known as teff, which has a mild and nutty flavor. This grain is ground into flour, made into a batter, and then fermented before being fried into this ubiquitous flatbread. The result is a thin, soft, spongy bread that is perfect for soaking up the flavors of the communal dishes. Tear off a piece, scoop up your vegetable of choice, and enjoy!
Wat
Wat (also spelled wot) is the name for Ethiopian curry, which is often made with lamb, chicken, or beef, assorted vegetables, berbere spices, and clarified butter known as niter kibbeh. Whether you’re a meat-eater or a vegetarian, you’re certain to find a type of wat you’ll fall in love with.
Shiro wat is made from chickpea and broad bean flour, mixed into a paste with garlic and onions.
Misir wat, also known as red lentil stew, is made from red lentils mixed with berbere spices.
Doro wat is made with chicken and eggs, and key wat is made with beef—both loaded with berbere spices.
Berbere spices
Berbere is the backbone of Ethiopian cuisine; it’s a mixture of many different spices that adds a unique and fragrant aspect to any dish. Each household may have their own version of berbere spices, but the mixture typically includes ginger, garlic, cardamom, fenugreek, chili powder, cinnamon, cumin, allspice, paprika, and more. No wonder Ethiopian food is so flavorful!
Niter Kibbeh
Niter Kibbeh, clarified butter, is another staple in Ethiopian cooking. Clarified butter is essentially butter with the milk solids removed, allowing the butter to have a higher smoke point. Most Ethiopian dishes are cooked with this butter, which is often infused with spices such as fenugreek, turmeric, and cumin.
Derek Tibs
If you’re a meat lover, you’re in luck. Walking through the streets of Ethiopia, you’ll wander past open-air butcheries that are filled with freshly butchered meat. Derek Tibs is made with either lamb, goat, beef, sliced into small pieces or served in strips, fried in Niter Kibbeh, and served inside a very hot earthenware dish. The dish has coals in the bottom, which keeps the meat hot.
Kitfo
If you’re a meat-eater and are interested in stepping out of your comfort zone, try Kitfo. This dish is made from minced raw beef that has been marinated in a mix of Niter Kibbeh and Mitmita—a spice blend with a kick made from chili powder and other spices. It is traditionally served warm, but not cooked. If you’re not ready to try raw meat, you can also request that this dish be served fully cooked. “Betam leb leb” literally means “very warmed”, i.e. cooked, while “leb leb” is simply warmed yet raw.
Tej
Tej is a very popular Ethiopian mead (honey wine) that is often brewed at home. Tej is traditionally drunk out of a rounded vase-like vessel known as a berele—often resembling a laboratory flask. The taste varies based on how it is brewed and for how long, but the drink is typically sweet with a fairly high alcohol content.
Ethiopian coffee
If you’re a coffee drinker, you can’t miss out on an Ethiopian coffee ceremony. The ceremony begins with the washed coffee beans being roasted right in front of you. The scent is incredible, and the act of roasting itself is a feast for the senses. The roasted beans are then ground, placed in a traditional clay pot known as a jebena, and boiled over an open fire. The coffee is then poured and you get to taste the incredible brew.
Is your mouth watering? Try making one of these Ethiopian dishes at home! If you are ready to take the plunge and book a trip to Ethiopia, we have you covered. Our 7-day Ethiopia expedition will take you through Addis Ababa, Bahir Dar, Aksum, and more—all incredible cities to stop for a bite to eat. Right now we’re offering no deposit trips! Secure your spot for only $1 and join us for the trip of a lifetime in 2021. Click here to learn more about this incredible adventure, or email expeditions@acanela.com with any questions.
This post was written by Kiri Rowan.
Check out her adventures on Instagram at @kirirowan.