Ethiopian cuisine
East African fare
Ethiopian cuisine centers on injera, a spongy, tangy flatbread made from teff flour that serves as both plate and utensil.
Diners tear pieces of injera to scoop up stews called wats—spiced meat or vegetable dishes often flavored with berbere, a complex chili-based spice blend.
Meals are communal, eaten from a shared platter.
We ordered the vegetarian combination at the Ethiopian place.
- teffEthiopian cereal grass
- injeraSpongy fermented teff bread
- raw meatAnimal tissue, unheated
- flatbreadUnleavened baked dough
- lentilsSmall edible legume seeds
coffee ceremonies · spice · ancient grain · beef · religious festivals · stew · honey · Horn of Africa · pepper · hands · spongy · aromatic · coffee · vegetarian · lamb · spice blend · fasting · Addis Ababa
- cuisinesItalian, American, Asian, French, Chinese
- food traditionstraditional cooking, family recipes, heirloom recipes, folk recipes, food customs
- EthiopiaAddis Ababa, regions, birr, injera, Queen of Sheba
- African traditionsinitiation ceremonies, naming ceremony, ancestral worship, rites of passage, tribal chiefs
- East AfricaKenya, Tanzania, Uganda, Rwanda, Burundi
Ethiopian cuisineFrench cuisine
Cooking from France
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Ethiopian cuisineScandinavian cuisine
Northern European cooking traditions
bland food · British cuisine · Nordic cuisine · Japanese cuisine · German cuisine
Ethiopian cuisinekaiseki
Refined Japanese multi-course cuisine
tasting menu · nouvelle cuisine · bento box · TV dinner · fast food