Ethiopian Food
I Like Ethiopian Food 😋
Ingera
Injera is a spongy, slightly sour, pancake-like flatbread that is a staple food in Ethiopian and Eritrean cuisine. It is traditionally made from teff flour and water, and its unique texture comes from the fermentation process. Injera serves as both a plate and a utensil, with various stews and dishes placed on top and eaten by scooping them up with pieces of the injera
Shiro wat
Shiro wat is a popular Ethiopian and Eritrean stew, traditionally made with ground chickpeas or broad beans (shiro flour), and flavored with berbere spice blend, onions, garlic, and other spices. It's a staple dish, often served over injera (a sourdough flatbread). The thickness and consistency of shiro wat can vary, but it's generally a thick, creamystew.
Kitfo
Kitfo is a traditional Ethiopian dish featuring raw, finely minced beef seasoned with spices and clarified butter, often served with injera, a spongy flatbread. It's a staple in Ethiopian cuisine, particularly among the Gurage people, and is traditionally served on special occasions
Tibs
Tibs is a popular Ethiopian dish, essentially stir-fried or pan-fried meat (usually beef or lamb) cooked with onions, tomatoes, and spices. It's known for its versatility and can be prepared in various ways, from dry and seared to juicy and even mildly stew-like. Tibs is often served sizzling hot with injera, the traditional Ethiopian flatbread, which is used as a utensil to scoop up the meat and other ingredients.
Doro wat
Doro wat is a popular Ethiopian and Eritrean chicken stew, often considered the national dish of Ethiopia. It's known for its rich, spicy flavor, derived from a blend of berbere spice and niter kibbeh (spiced clarified butter). The stew typically includes chicken, onions, garlic, ginger, and hard-boiled eggs. It's traditionally served with injera, a spongy flatbread.