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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 sourdough flatbread , [ 1 ] which is about 50 centimeters (20 inches) in ...
Ethiopian cuisine (Amharic: የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera (Amharic: እንጀራ), a large sourdough flatbread, [1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. [1]
Abyssinia (/ æ b ɪ ˈ s ɪ n i ə /; [1] also known as Abyssinie, Abissinia, Habessinien, or Al-Habash) was an ancient region in the Horn of Africa situated in the northern highlands of modern-day Ethiopia and Eritrea. [2]
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Ethiopian cuisine and Eritrean cuisine characteristically consist of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera, a large sourdough flatbread, [14] which is about 50 centimetres (20 inches) in diameter and made out of fermented teff flour. [14]
Habesha peoples (Ge'ez: ሐበሠተ; Amharic: ሐበሻ; Tigrinya: ሓበሻ; commonly used exonym: Abyssinians) is an ethnic or pan-ethnic identifier that has historically been applied to Semitic-speaking, predominantly Oriental Orthodox Christian peoples native to the highlands of Ethiopia and Eritrea between Asmara and Addis Ababa (i.e. the modern-day Amhara, Tigrayan, Tigrinya peoples ...
Beyaynetu (Amharic: በያይነቱ, romanized: bäyaynätu) is an Ethiopian dish, often savoured as a hearty meal. It combines injera—a sourdough flatbread—with a variety of ingredients, including meat and vegetables. [1] One of the national dishes of Ethiopia, it reflects the diverse flavours of the country's cuisine.
Kitcha (Tigrinya: ቅጫ, kitta Amharic: ቂጣ) (Oromo: Maxinoo) is a relatively thin unleavened bread typical of Ethiopian and Eritrean cuisine. It is generally made with wheat flour, water, and salt. [1] It is cooked in a hot pan free-form until one side is cooked. It is then picked up and cooked on the other side.
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