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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]
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.
However, there are some noticeable distinctions. Ethiopian Jews refrain from eating popular national dishes made from raw meat, such as kitfo and gored gored. [1] Jewish merchants in Addis Ababa five centuries ago deeply influenced Ethiopian cuisine by introducing curry powder and other aspects of Indian cooking. [2]
An Ethiopian and Eritrean stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter. Wats are traditionally eaten with injera , a spongy flat bread made from the millet -like grain known as teff .
This is a list of African cuisines.A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific culture.The various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products.
Vegetarian: The vegetable only style is known as ʾätkəlt bäyaynätu (አትክልት በያይነቱ) or yetsom beyaynetu (የጾም በያይነቱ). [2] Here, ʾätkəlt refers to "plants" or "vegetables", and yetsom signifies "fasting", denoting the period when members of the Ethiopian Orthodox Tewahedo Church abstain from consuming meat and dairy products for several weeks.
[2] [3] [4] The specific epithet abyssinica derives from Latin and means 'of or from Ethiopia '. [5] Herbarium specimen. The plant grows as a 3m tall shrubby herb [6] at 1600–2000 m altitude in Ethiopia. [7] It has hairy leaves and small flowers that are purple or pink. [8]