Kitchens around the world
Ethiopian Recipes
Ethiopian food is made for sharing. Spiced stews are scooped up with soft, tangy flatbread, with no forks needed.
About Ethiopian
Ethiopian meals are served on a large round of injera, a soft, slightly sour flatbread. Stews called wat and milder dishes called alicha are spooned on top. Everyone eats together, tearing off pieces of bread to scoop up the food.
Key ingredients include berbere spice blend, niter kibbeh (spiced clarified butter), lentils, chickpeas, collard greens, and onions. Onions are cooked slowly for a rich base. Unlike North African food, it does not rely on couscous. Unlike West African dishes, it is built around flatbread and layered spice blends.
Questions folks ask
What is injera?
It is a soft, spongy, tangy flatbread used as both plate and utensil.
What is berbere?
It is a red spice blend with chili and warm spices, used in many Ethiopian stews.
Are there meatless Ethiopian dishes?
Yes. Many dishes use lentils, chickpeas, and vegetables, and they are very popular.
Kitchen tips
- Cook onions slowly without oil at first to build a sweet base.
- Start with a small amount of berbere and add more if you like.
- Lentil and split pea dishes are a gentle way to begin.
- Warm injera under a cloth so it stays soft.
- Serve everything on one big platter to share.