A FOOD TRADITION
Ethiopian Cuisine
A highland-centered cooking tradition built around injera, richly spiced stews, legumes, vegetables, and distinctive raw or cooked meat dishes.
Dishes linked to this cuisine
1–12 of 39
Alicha Sega
Alicha Sega is a mild Ethiopian beef stew seasoned with onion, garlic, ginger, turmeric, and a cooking fat.
Ambasha
Ambasha, also called Himbasha or H’mbasha, is a round, lightly sweetened celebratory bread made from yeasted wheat dough and commonly flavored with cardamom. It is associated with both Ethiopian and Eritrean cuisines.
Asa Tibs
Ethiopian pan-fried or sautéed fish prepared with aromatics and berbere-style seasoning.
Asa Wat
Ethiopian fish stew simmered with onions, garlic, berbere, and a rich cooking fat.
Ater Kik
Ater kik is a thick Ethiopian stew of yellow split peas seasoned with onion, garlic, ginger, turmeric, and oil.
Atkilt Wat
Atkilt wat is an Ethiopian vegetable stew of cabbage, potato, and carrot seasoned with onion, garlic, and turmeric.
Besso
Besso is an Ethiopian roasted-barley-flour preparation mixed with water and commonly sweetened with honey, sometimes enriched with butter or milk.
Beyaynetu
Beyaynetu is an Ethiopian assorted platter centered on teff injera with portions of lentil stews, seasoned vegetables, and other savory accompaniments.
Bozena Shiro
Bozena shiro is an Ethiopian thick stew combining seasoned shiro flour with meat and aromatics.
Buticha
Buticha is an Ethiopian chickpea dish mixed with tahini, onion, green chile, lemon, and oil into a soft salad-like preparation.
Chechebsa
Chechebsa is torn wheat flatbread warmed and coated with spiced butter, often with honey for a rich sweet-savory finish.
Chuko
Chuko is an Oromo preparation of roasted barley flour bound with butter and seasoned with aromatic spices, often formed into compact portions.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.