List of Ethiopian and Eritrean dishes and foods
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 or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians and Eritreans eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes. Utensils are rarely used with Ethiopian and Eritrean cuisine.
Ethiopian and Eritrean dishes and foods
- Dabo Kolo
- Ensete – An economically important food crop in Ethiopia and Eritrea.
- Teff – a grain widely cultivated and used in the countries of Eritrea and Ethiopia, where it is used to make injera or tayta. Teff accounts for about a quarter of total cereal production in Ethiopia.
- Fir-fir – an Ethiopian and Eritrean food typically served for breakfast
- 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
- Ga'at or genfo – a stiff porridge
- Gored gored – a raw beef dish
- Guizotia abyssinica – an erect, stout, branched annual herb, grown for its edible oil and seed
- Injera – a spongy, slightly sour flatbread regularly served with other dishes
- Niter kibbeh – a seasoned, clarified butter used in Ethiopian and Eritrean cooking
- Rhamnus prinoides
- Samosa (also sambusa)
- Shahan ful
- Shiro – a stew with primary ingredients of powdered chickpeas or broad bean meal
- Tibs - Cubes of beef in wat
- Tihlo - It is prepared by making kneaded barley flour into soft balls and preparing a meat stew with berbere, an Ethiopian spice, onions, tomato paste, water and salt
- Wat – stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh, a seasoned clarified butter. Wat is traditionally eaten with injera.
- Ayib - Ethiopian cheese made from fresh whole milk. Commonly used as a contrast to some of the spicy dishes.
Ful medames served with sliced hard-boiled eggs
- Aframomum corrorima – The spice known as korarima, Ethiopian cardamom, or false cardamom is obtained from the plant's seeds (usually dried), and is extensively used in Ethiopian and Eritrean cuisine. It is an ingredient in berbere, mitmita, awaze, and other spice mixtures, and is also used to flavor coffee.
- Berbere – usually include chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.
- Mitmita – a powdered seasoning mix used in Ethiopian and Eritrean cuisine
Dried korarima fruits from Aframomum corrorima, in preparation for making berbere
- Coffee - A brewed drink made from Ethiopian coffee beans and used in a jebena.
- Tej – A honey wine 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
- Javins, Marie. "Eating and Drinking in Ethiopia." Archived 2013-01-31 at the Wayback Machine Gonomad.com. Accessed July 2011.
- RHS A-Z encyclopedia of garden plants. United Kingdom: Dorling Kindersley. 2008. p. 1136. ISBN 1405332964.
- "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.
- Gabre-Madhin, Eleni Zaude. Market Institutions, Transaction Costs, and Social Capital in the Ethiopian Grain Market. Washington, DC: International Food Policy Research Institute, 2001
- 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)
- 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).
- Debrawork Abate (1995(EC)) [1993(EC)]. የባህላዌ መግቦች አዘገጃጀት [Traditional Food Preparation] (in Amharic) (2nd ed.). Addis Ababa: Mega Asatame Derjet (Mega Publisher Enterprise). pp. 22–23. Check date values in:
- 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.
- Katzer, Gernot (July 20, 2010). "Ajwain (Trachyspermum copticum [L.] Link)". Retrieved January 28, 2013.
- 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.
- Media related to Cuisine of Eritrea at Wikimedia Commons