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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).
Kitfo – minced raw ground beef mixed with mitmita and niter kibbeh; Shahan ful – stewed fava beans served with chopped fresh vegetables and spices; Shiro – a stew with primary ingredients of powdered chickpeas or broad bean meal; Tibs - cubes of beef in wat; Tihlo - barley dough balls served with meat stew spiced with berbere, a Tigrayan dish
Kitfo served rare. Another distinctively Ethiopian dish is kitfo (frequently spelled ketfo). It consists of raw (or rare) beef mince marinated in mitmita (Ge'ez: ሚጥሚጣ mīṭmīṭā a very spicy chili powder similar to berbere) and niter kibbeh. Gored gored is very similar to kitfo, but uses cubed rather than ground beef.
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 dish. [2] It is often served with mitmita (a powdered seasoning mix) and awaze (a type of mustard and chilli sauce). [3]
Unlike other Ethiopians, the Beta Israel do not eat raw meat dishes such as kitfo or gored gored. [3] Ghee and niter kibbeh (types of clarified butter) are popular components of Ethiopian cuisine, including Ethiopian-Jewish cuisine. To avoid mixtures of meat and dairy, oil can be used as a parev substitute for clarified butter. [4]
Little is known on the origin of raw meat eating habit. Minced raw beef called “Kitfo” by the Gurage people and Kurt are mostly served on special occasions such as holidays like "Finding of the True Cross" or "Meskel" holiday, celebrated annually on September 27 in Ethiopia. Moreover, Enset foods are traditionally incorporated into cultural ...
It is eaten with foods such as kitfo, gomen (cooked greens), and ayibe (cheese). The stem is pounded to extract the pulp, which is then fermented for several weeks before being cooked. Kocho is often served with stews and is a staple food in some parts of Ethiopia. It has a sour taste and a dense, dough-like texture. [3]
In the late 1870s Menelik led a campaign to incorporate the lands of the Gurage people into Shewa.In 1878, the Soddo Gurage living in Northern and Eastern Gurageland peacefully submitted to Menelik and their lands were left untouched by his armies, likely due to their shared Ethiopian Orthodox faith and prior submission to Negus Sahle Selassie, grandfather of the Emperor.