Ethiopian Cuisine - What Is Ethiopian Food?

Ethiopian cuisine is typically an array of discrete vegetables and meat dishes concocted into creations of different stews and vegetable dishes. The stews are usually served on a group platter on top of a bed of injera.  Instead of utensils, handfuls of injera are used to scoop up the vegetables and meat curries and the entire bite is eaten together.

What is injera?

Meat Casseroles

Injera is made from teff flour, a millet like grass that is native to the Ethiopian Highlands. The flour is mixed with water until it ferments and is then made into a sourish, spongy pancake. It is Ethiopia's main staple, eaten with most meals.

Berbere is a glorious composition of spices usually along with onions, ginger, garlic, salt, paprika, cloves, cinnamon, nutmeg, cardamon, pepper and fenugreek. The agglomeration of spices is pounded together with oil and water to create a red paste that characterized the flavor of many Ethiopian dishes.

Niter Kebbeh is a form of Ethiopian clarified butter that is simmered with cinnamon, cardamon, coriander and turmeric and used in conjunction with berbere in many of the original dishes to create the signature flavor.

A common Ethiopian cuisine dish is known as Wat, similar to a stew.  However, it is a complex, vibrantly colorful and flavorful stew.  Wat usually consists of onions, mixed with berbere, maybe some Ethiopian butter and a single or composition of, meat, fish, chicken, vegetables, lentils, or chick peas.

Ethiopian cuisine is characterized by pungent spices, colorful vegetables and the celebrated injera bread that brings all things together! The contrasting flavors of Ethiopian food make it one of the world's best cuisines to eat!

Ethiopian Cuisine - What Is Ethiopian Food?

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