Top 26 Ethiopian Foods

Beyaynetu is a colorful Ethiopian assorted dishes platter that is traditionally arranged on top of injera flatbread. It is essentially a sampler plate that has meat and vegetables (or just vegetables, when it's called yetsom beyaynetu), and the choice of small dishes depends on the restaurant serving the dish. In most cases, bayenetu includes meat stews, shiro, puréed red lentils in berbere sauce, yellow peas, spiced collard greens, cabbage, carrots, and potatoes in a flavorful sauce. It is recommended to pair the dish with tej – Ethiopian wine made from fermented honey.Expand

Shiro wat or tsebhi shiro is an Ethiopian and Eritrean stew made with chickpeas or broad beans as main ingredients, along with garlic, onions, ginger, tomatoes, and chili peppers. The chickpeas give this stew a nice texture and nutty flavor, but they can be replaced by shiro powder, which is a combination of chickpea flour and various spices. The dish is traditionally prepared for special occasions such as Ramadan and Tsom. It is recommended to serve shiro with injera flatbread on the side.Expand

Kitfo is a popular Ethiopian dish consisting of raw beef that is freshly ground and combined with Ethiopian butter (niter kibbeh) and spices such as Cayenne pepper and cardamom. The dish is served with a variety of breads, with injera being a staple of every restaurant that serves kitfo. Although kitfo is usually served on its own, it can also be accompanied by salty cheeses or collard greens.Expand

Injera (or tayta) is a spongy Ethiopian and Eritrean flatbread and an integral part of life for the locals. The bread is made from teff, the tiniest grain in the world, also considered a super grain due to its high nutritious properties. Injera is so popular that the people greet each other by asking "Did you eat injera today?", and if the answer is positive, that assures the other person that all is well. This flatbread is served for breakfast, lunch, and dinner, and sharing it when times are rough has kept many Ethiopians and Eritreans alive. Its flavor is tart and quite similar to sourdough bread. The dough is left for three days to ferment and is then shaped into a large, pancake-like disk. It is usually fried in a skillet over a fire, where the spongy texture of the bread develops as the dough hits the hot skillet and air bubbles form on the inside. Once cooled, it is combined with the main course, usually a hearty stew. Injera is eaten without utensils – instead, it is broken into pieces and used to scoop up some more stew from the shared communal platter. Due to the air pockets in the bread, it can absorb a lot of sauce from the stews. Although shared eating might seem strange to some, injera succeeds in bringing people together.Expand

Kik alicha is an Ethiopian dish consisting of a purée made from yellow split peas. The taste is mild and savory, and the dish can be additionally flavored with garlic, turmeric, or ginger. It is recommended to serve kik alicha with rice or injera bread on the side for a wholesome meal.Expand

Fossolia is a traditional dish made with green beans as the primary ingredient. Apart from the green beans, the dish also contains onions, garlic, ginger, carrots, and tomatoes. Fossolia is cooked for a long time until the liquids evaporate and the vegetables become very tender. Once cooked, the dish is seasoned with ground pepper, then served as a side dish or on a piece of injera flatbread.Expand

This Ethiopian tibs variation is made with chunks or strips of meat (either lamb, beef, or goat) that are cooked in a pan with butter, spices, onions, and peppers. The meat is seared until some of the pieces become crunchy. The dish is traditionally served in a hot earthenware dish with coals on the bottom, which keep the meat hot. Derek tibs is often garnished with a few fresh rosemary sticks on top, and it is usually served with awaze sauce and injera bread on the side.Expand

Kitcha is an unleavened Ethiopian flatbread made with wheat flour, water, and salt. The dough is traditionally baked in a pan on both sides until it develops a golden-brown color of the exterior. The flatbread can be additionally spiced with chili and cardamom. It is usually served warm with melted butter, or used in a dish called fit-fit.Expand

Gored gored is a popular Ethiopian dish consisting of cubes of raw beef. Although the dish is often compared to kitfo, gored gored is not marinated in spices and butter before consumption. It is typically paired with lemon wedges, injera flatbread, and awaze chili sauce. The fat is usually left on the meat and consumed along with it. Although it can be served on its own or paired with the aforementioned ingredients, gored gored can also be served as a part of a big meal, especially at festive occasions and celebrations.Expand

Timatim salata is a refreshing Ethiopian salad that's also quite popular in Eritrea. The salad consists of diced tomatoes, onions, and finely chopped hot peppers. It is typically seasoned with berbere spices, oil, vinegar, and lemon juice. The dish is most commonly consumed after spicy Ethiopian wat dishes, but it is also often served on top of injera flatbreads. If timatim salata is combined with shredded injera, it is then known as timatim firfir.Expand

Gesha Village Coffee Estate – Redefining Excellence in Coffee Cultivation Gesha Village Coffee Estate is a world-renowned coffee farm located in western Ethiopia, near the border with South Sudan, in a region known for its lush forests and rich biodiversity. Founded in 2011 by Rachel Samuel and Adam Overton, who transitioned from careers in photography and documentary filmmaking to coffee farming, Gesha Village is dedicated to preserving and elevating the legacy of Ethiopian coffee. Spanning 471 hectares, with 341 hectares dedicated to coffee cultivation and 27% of the land preserved for natural conservation, the estate is home to over 730,000 coffee trees. Gesha Village is best known for cultivating Gesha 1931, a variety traced back to the nearby Gori Gesha forest, where the legendary Gesha variety was originally discovered. The estate employs meticulously controlled processing methods, including both natural and washed techniques, resulting in coffees with exquisite flavor profiles characterized by jasmine, brown sugar, and raspberry notes. Beyond coffee production, Gesha Village is committed to sustainability and community development, as demonstrated by the establishment of the first high school in the area in 2021, providing essential educational opportunities for local families. The estate has gained global recognition, achieving record-breaking auction prices, including a remarkable $105 per pound, the highest price ever paid for an African coffee. Their mission is to connect the world to Ethiopia through an exceptional coffee experience while preserving the environment and improving the livelihoods of the surrounding community.Expand