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Injera
A sourdough flatbread with a spongy texture, the foundation of Ethiopian cuisine.
The must-try food that defines Addis Ababa, ET's culinary culture
A sourdough flatbread with a spongy texture, the foundation of Ethiopian cuisine.
A slow-cooked, spicy chicken stew made with berbere spice blend and hard-boiled eggs.
Minced raw beef marinated in niter kibbeh (spiced butter) and mitmita (chili powder).
A colorful vegetarian platter featuring various lentil and vegetable stews served on injera.
A thick, savory stew made from powdered chickpeas or broad beans and traditional spices.
Sautéed meat (usually beef or lamb) cooked with onions, garlic, and green peppers.
Collard greens sautéed with garlic, ginger, and various spices.
A mild yellow split pea stew flavored with turmeric, garlic, and ginger.
Shredded injera mixed with a spicy berbere sauce, often served for breakfast.
Cubed raw beef served with spicy dipping sauces like mitmita or awaze.
A dense porridge made from barley or wheat flour, served with a spiced butter and chili pit.
Mashed fava beans cooked with spices, oil, and onions, commonly eaten for breakfast.
A finely chopped mixture of tripe, liver, and lean beef sautéed with spiced butter and chili.
A spicy red lentil stew seasoned with berbere, onions, and garlic.
A mild, crumbly Ethiopian cottage cheese often served alongside spicy dishes.
Large chunks of raw beef sliced by the diner and dipped in spicy condiments.
Shredded flatbread stir-fried with niter kibbeh and berbere, typically served with honey.
Cracked wheat boiled in water or milk and seasoned with spiced butter or oil.
A rich, spicy beef stew slow-cooked with berbere and aromatic spices.
A thick, fermented bread made from the scraped pulp of the enset (false banana) plant.