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
13–24 of 39
Dabo
Dabo is an Ethiopian yeasted wheat bread commonly enriched with milk and butter and flavored with cardamom.
Dinich Wat
Dinich Wat is a spiced Ethiopian potato stew typically simmered with onion, garlic, ginger, berbere, and cooking oil until tender.
Doro Wat
Doro wat is a richly spiced Ethiopian chicken stew commonly prepared with onions, berbere, clarified butter, and hard-boiled eggs.
Dulet
Dulet is an Ethiopian minced offal dish sautéed with onion, chile, spices, and butter or oil.
Firfir
Ethiopian torn injera mixed with a spicy berbere-seasoned sauce and aromatics.
Fosolia
Fosolia is an Ethiopian stew of green beans and carrots simmered with onion, tomato, garlic, ginger, and oil, sometimes with beef.
Ful
A hearty Eritrean breakfast of simmered fava beans mashed with aromatics and served with oil and fresh vegetable toppings.
Ga'at
Ga'at is a thick Ethiopian barley-flour porridge served with a well of seasoned butter or spiced clarified butter.
Genfo
Genfo is a thick Ethiopian porridge made from cooked grain flour and served with a central well of spiced butter or oil.
Gomen
Gomen is an Ethiopian braised leafy-green dish centered on collard greens cooked with onion, garlic, ginger, and turmeric.
Gored Gored
Gored gored is an Ethiopian dish of cubed raw beef tossed with mitmita and spiced clarified butter.
Injera
A fermented, spongy Eritrean flatbread traditionally made from teff flour and water and used as both bread and a serving surface for stews and other foods.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.