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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 ...
Kitfo (Amharic: ክትፎ, IPA:) is an Ethiopian traditional dish that originated among the Gurage people.It consists of minced raw beef, marinated in mitmita (a chili powder-based spice blend) and niter kibbeh (a clarified butter infused with herbs and spices).
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 ...
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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]
The cooking often (but not always) includes the addition of peeled but undivided hard-boiled egg. It is the most popular traditional food in Eritrea and Ethiopia. Considered the national dish, it is the food of choice during formal and informal gatherings, eaten together as part of a group who share a communal bowl and basket of injera. It is ...
Zigni (Tigrinya: ዝግኒ), kaih tsebhi (Tigrinya: ቀይሕ ጸብሒ) or kai wat (Amharic: ቀይ ወጥ) [1] [2] is a popular Eritrean and Ethiopian stew (tsebhi or wat) made from meat, tomatoes, red onions and Berbere spices. [1]
Drain, reserving 1/4 cup of the pasta cooking water. Turn off the heat. Return the drained pasta to the pot and set on the warm burner. Quickly add the crab, crème fraîche, tarragon, pepper, and ...