- Injera – A staple in Ethiopian cuisine, injera is a sourdough flatbread made from teff flour. It serves as both a plate and a utensil for scooping up various stews (wats) and salads.
- Doro Wat – This is a spicy Ethiopian chicken stew made with berbere spice, onions, garlic, and ginger. It is often served with hard-boiled eggs and is typically accompanied by injera.
- Zigni – A popular Eritrean dish, zigni is a spicy beef stew cooked with a blend of spices, including berbere, and is often served with injera or rice.
- Kitfo – A traditional Ethiopian dish made from raw minced beef seasoned with mitmita (a spicy chili powder) and niter kibbeh (spiced clarified butter). It can be served raw, lightly cooked, or well done, often accompanied by a side of gomen (collard greens).
- Ful Medames – A popular breakfast dish in the Horn of Africa, ful medames consists of fava beans cooked with spices, garlic, and lemon juice, often garnished with olive oil, onions, and tomatoes.
- Shiro – A thick, spicy stew made from ground chickpeas or lentils, shiro is a common dish in Ethiopian and Eritrean households, typically served with injera.
- Sambusa – These are savory pastries filled with lentils, meat, or vegetables, similar to samosas. Sambusas are often deep-fried and make for a perfect snack or appetizer.
- Berbere Chicken – A dish where chicken is marinated in berbere spice mix and then cooked, resulting in a flavorful and spicy meal. It’s often served with rice or injera.
- Tibs – This dish consists of sautéed meat (usually beef or lamb) cooked with spices, vegetables, and sometimes served with injera or rice. It can be prepared in various styles, from mild to very spicy.
- Kitcha – A simple, unleavened flatbread, kitcha is often served with stews or eaten with honey and butter for breakfast. It’s a versatile bread that complements many dishes.
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