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List of Ethiopian and Eritrean dishes and foods

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This meal, consisting of injera bread topped with several kinds of wat (stew), is typical of Ethiopian and Eritrean cuisine.

This is a list of Ethiopian and Eritrean dishes and foods. Ethiopian and Eritrean cuisines characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et, wot or tsebhi), a thick stew, served atop injera, a large sourdough flatbread,[1] which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour.[1] Ethiopians and Eritreans eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes.[1] Utensils are rarely used with Ethiopian and Eritrean cuisine.

Ethiopian and Eritrean dishes and foods

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Shahan ful (pictured right, garnished with lemon)

Bread and pastry

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  • Dabo kolo – small pieces of fried dough, served as a snack
  • Injera – a spongy, slightly sour flatbread regularly served with other dishes.
  • Himbasha – wheel-shaped lightly sweet bread, often flavoured with raisins and cardamom
  • Samosa (also sambusa) – fried pastry stuffed with spiced lentils

Breakfast

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  • Injera fir-fir – shredded injera mixed with niter kibbeh and berbere, commonly served for breakfast
  • Kitcha fir-fir (also known as chechebsa) – shredded kitcha mixed with niter kibbeh and berbere
  • Enkulal fir-fir – scrambled eggs with jalapeño pepper, tomato, onion, niter kibbeh and berbere
  • Suf fit-fit – shredded injera soaked in a liquid made from sunflower seeds
  • Telba fit-fit – similar to suf fit-fit, but uses a liquid made from flax seeds instead
  • Ga'at or genfo – a stiff porridge made from barley or wheat flour, sauced with a mixture of niter kibbeh and berbere, commonly served for breakfast

Dishes

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  • Ful medames – an Egyptian dish of cooked and mashed fava beans served with vegetable oil, cumin and optionally with chopped parsley, onion, garlic, and lemon juice, it is also a popular meal in Ethiopia, Eritrea and other countries.
  • Gored gored – a raw cubed beef dish
  • 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
  • Wat – stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh. Wat is traditionally eaten with injera.

Crops

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  • Enset – a root crop, particularly important to the south of Ethiopia[2][3]
  • Teff – a grain widely cultivated and used in Eritrea and Ethiopia, where it is used to make injera or tayta. Teff accounts for about a quarter of total cereal production in Ethiopia.[4]
  • Gesho – leaves and stem used to flavour tej (mead) and tella (beer)
  • Niger seed – the seeds of this herb are crushed to make an edible oil.

Sauces and spices

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Beverages

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See also: Coffee production in Ethiopia and Jebena
  • Coffee - A brewed drink made from Ethiopian coffee beans and used in a jebena.
  • Tej – A honey wine[10] or mead that is brewed and consumed in Ethiopia and Eritrea.
  • Tella – A traditional beer from Ethiopia and Eritrea that is brewed from various grains, typically teff and sorghum. It is called siwa in Tigray and Eritrea.

See also

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References

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  1. ^ a b c Javins, Marie. "Eating and Drinking in Ethiopia." Archived 2013-01-31 at the Wayback Machine Gonomad.com. Accessed July 2011.
  2. ^ RHS A-Z encyclopedia of garden plants. United Kingdom: Dorling Kindersley. 2008. p. 1136. ISBN 1405332964.
  3. ^ "Uses of Enset". The 'Tree Against Hunger': Enset-Based Agricultural Systems in Ethiopia. American Association for the Advancement of Science. 1997. Archived from the original on 19 August 2007. Retrieved 13 August 2007.
  4. ^ Gabre-Madhin, Eleni Zaude. Market Institutions, Transaction Costs, and Social Capital in the Ethiopian Grain Market. Washington, DC: International Food Policy Research Institute, 2001
  5. ^  Aframomum corrorima was published in Spices, Condiments and Medicinal Plants in Ethiopia, Their Taxonomy and Agricultural Significance. (Agric. Res. Rep. 906 & Belmontia New Series) 12:10. 1981. The specific epithet was taken from its basionym, Amomum corrorima A.Braun GRIN (April 9, 2011). "Aframomum corrorima information from NPGS/GRIN". Taxonomy for Plants. National Germplasm Resources Laboratory, Beltsville, Maryland: USDA, ARS, National Genetic Resources Program. Retrieved June 19, 2011. Synonyms: (≡) Amomum corrorima A.Braun (basionym)
  6. ^ Bernard Roussel & François Verdeaux (April 6–10, 2003). "Natural patrimony and local communities in ethiopia: geographical advantages and limitations of a system of indications" (PDF). 29th Annual Spring Symposium of Centre for African Studies. Archived from the original (PDF) on 2006-11-26. This Zingiberaceae, Aframomum corrorima (Braun) Jansen, is gathered in forests, and also grown in gardens. It is a basic spice in Ethiopia, used to flavor coffee and as an ingredient in various widely used condiments (berbere, mitmita, awaze, among others).
  7. ^ Debrawork Abate (2003) [2001]. የባህላዌ መግቦች አዘገጃጀት [Traditional Food Preparation] (in Amharic) (2nd ed.). Addis Ababa: Mega Asatame Derjet (Mega Publisher Enterprise). pp. 22–23.
  8. ^ Gall, Alevtina; Zerihun Shenkute (November 3, 2009). "Ethiopian Traditional and Herbal Medications and their Interactions with Conventional Drugs". EthnoMed. University of Washington. Retrieved January 27, 2011.
  9. ^ Katzer, Gernot (July 20, 2010). "Ajwain (Trachyspermum copticum [L.] Link)". Retrieved January 28, 2013.
  10. ^ Bahiru, Bekele; et al. (July–September 2001). "Chemical and nutritional properties of 'tej', an indigenous Ethiopian honey wine: variations within and between production units". Vol. 6, No. 3. The Journal of Food Technology in Africa. pp. 104–108. Retrieved 13 November 2014.
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