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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]
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.
Injera is thus simultaneously a food, eating utensil, and plate. When the entire "tablecloth" of injera is gone, the meal is over. In Ethiopia and Eritrea, injera is eaten daily in virtually every household. Outside of Ethiopia and Eritrea, injera may be found in grocery stores and restaurants specializing in Ethiopian and Eritrean cooking.
Gored gored (Amharic: ጎረድ ጎረድ, romanized: goräd goräd; Amharic pronunciation: [ɡorəd ɡorəd]), (Oromo: gurguddaa) is a raw beef dish eaten in Ethiopia. Whereas kitfo is minced beef marinated in spices and clarified butter, gored gored is cubed and left unmarinated. [1] Like kitfo, it is widely popular and considered a national ...
Kitcha fit-fit (variations in Ethiopia: kitta fer-fer, kita fir-fir; widely known by its Oromo name chechebsa) is a combination of shredded kitcha (Tigrinya) or kitta (Amharic), berbere, and clarified butter. [1] [2] Kitcha fit-fit is sometimes eaten with plain yogurt (urgo in Amharic and rug-o in Tigrinya). Unlike most Ethiopian foods, it is ...
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A Kenyan dish made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. In Luhya cuisine it is the most common staple starch. Ogbono soup: Nigeria: A Nigerian dish made with ground ogbono seeds, [22] with considerable local variation. The ground ogbono seeds are used as a thickener, and give the soup ...