This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et, wot or tsebhi), a thick stew, served atop injera, a large sourdoughflatbread,[1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour.[1]Ethiopians and Eritreans eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes.[1] Utensils are rarely used with Ethiopian and Eritrean cuisine.
This meal, consisting of injera bread topped with several kinds of wat (stew), is typical of Ethiopian and Eritrean cuisine.Shahan ful (pictured right, garnished with lemon)
Bread and pastry
Dabo kolo – small pieces of fried dough, served as a snack
Injera – a spongy, slightly sour flatbread regularly served with other dishes.
Himbasha – wheel shaped lightly sweet bread, often flavoured with raisins and cardamom
Samosa (also sambusa) – fried pastry stuffed with spiced lentils
Breakfast
Fir-fir – shredded bread mixed with niter kibbeh and berbere, commonly served for breakfast
Ga'at or genfo – a stiff porridge made from barley or wheat flour, sauced with a mixture of niter kibbeh and berbere, commonly served for breakfast
Dishes
Ful medames – an Egyptian dish of cooked and mashed fava beans served with vegetable oil, cumin and optionally with chopped parsley, onion, garlic, and lemon juice, it is also a popular meal in Ethiopia, Eritrea and other countries.
Tihlo - barley dough balls served with meat stew spiced with berbere, a Tigrayan dish
Wat – stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh. Wat is traditionally eaten with injera.
Enset – a root crop, particularly important to the south of Ethiopia[2][3]
Teff – a grain widely cultivated and used in Eritrea and Ethiopia, where it is used to make injera or tayta. Teff accounts for about a quarter of total cereal production in Ethiopia.[4]
Gesho – leaves and stem used to flavour tej (mead) and tella (beer)
Niger seed – the seeds of this herb are crushed to make an edible oil.
Sauces and spices
Ethiopian cardamom – The spice known as korarima, Ethiopian cardamom, or false cardamom[5] is obtained from the plant's seeds (usually dried), and is extensively used in Ethiopian and Eritrean cuisine. It is an ingredient in berbere, mitmita, awaze, and other spice mixtures, and is also used to flavor coffee.[6]
Coffee - A brewed drink made from Ethiopian coffee beans and used in a jebena.
Tej – A honey wine[10] or mead that is brewed and consumed in Ethiopia and Eritrea.
Tella – A traditional beer from Ethiopia and Eritrea that is brewed from various grains, typically teff and sorghum. It is called siwa in Tigray and Eritrea.
Gabre-Madhin, Eleni Zaude. Market Institutions, Transaction Costs, and Social Capital in the Ethiopian Grain Market. Washington, DC: International Food Policy Research Institute, 2001
Aframomum corrorima was published in Spices, Condiments and Medicinal Plants in Ethiopia, Their Taxonomy and Agricultural Significance. (Agric. Res. Rep. 906 & Belmontia New Series) 12:10. 1981. The specific epithet was taken from its basionym, Amomum corrorima A.Braun GRIN (April 9, 2011). "Aframomum corrorima information from NPGS/GRIN". Taxonomy for Plants. National Germplasm Resources Laboratory, Beltsville, Maryland: USDA, ARS, National Genetic Resources Program. Retrieved June 19, 2011. Synonyms: (≡) Amomum corrorima A.Braun (basionym)
Bernard Roussel & François Verdeaux (April 6–10, 2003). "Natural patrimony and local communities in ethiopia: geographical advantages and limitations of a system of indications"(PDF). 29th Annual Spring Symposium of Centre for African Studies. Archived from the original(PDF) on 2006-11-26. This Zingiberaceae, Aframomum corrorima (Braun) Jansen, is gathered in forests, and also grown in gardens. It is a basic spice in Ethiopia, used to flavor coffee and as an ingredient in various widely used condiments (berbere, mitmita, awaze, among others).
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