A FOOD TRADITION

Tigrayan Cuisine

Tigrayan cuisine is associated with the northern Ethiopian highlands and has close culinary continuities with Eritrean traditions across the border. It combines teff, wheat, barley, pulses, vegetables, clarified butter, and carefully seasoned meat, with fermentation, stone-griddle baking, drying, and slow stewing as important techniques. Tihlo, shaped barley dough served with a spicy sauce, is a particularly recognizable preparation. Other examples include ga'at, a thick cereal porridge served with spiced butter or sauce, and tsebhi or alicha stews made with meat, legumes, or vegetables. Names and recipes vary by locality, and no exclusive origin is implied.

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