A FOOD TRADITION

Gurage Cuisine

Gurage cuisine comes from the south-central highlands and is especially associated with intensive enset cultivation, fermented foods, and celebratory meat preparations. Enset is processed into foods such as kocho, a fermented bread-like staple, and bulla, a dried or pressed enset product that can be cooked into a soft dish. Kitfo, finely minced and seasoned beef traditionally served with spiced butter, is strongly associated with Gurage food culture, although related preparations and adaptations occur elsewhere. Ayib and cooked greens commonly accompany meals. The tradition also includes communal preparation and ceremonial serving practices that distinguish it from a generic national menu.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.