Ethiopian Cusine

Aromatic, Spicy, Diverse

Ethiopian cuisine is a vibrant and communal culinary tradition known for its rich flavors, diverse ingredients, and unique eating style. At the heart of most meals is 'injera', a soft, spongy flatbread made from 'teff flour', which serves as both a plate and utensil. Dishes are often served together on a large piece of injera, encouraging shared eating among family and friends. The cuisine features a variety of 'spicy stews (wats)', 'lentil and vegetable dishes', and 'slow-cooked meats', seasoned with 'berbere'—a distinctive blend of chili peppers, garlic, and aromatic spices. Ethiopian food beautifully balances heat, texture, and aroma, reflecting the country’s deep cultural heritage and hospitality.