Ethiopia recipes
Recipes from Ethiopia: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Atakilt Wat: Ethiopian Cabbage, Potato and Carrot Stew
Atakilt wat, the Ethiopian stew of cabbage, potatoes and carrots cooked with turmeric and onion. The local table where it is eaten with injera, the oil-based version for fasting, the richer version with niter kibbeh, the heat control that finishes the vegetables without breaking them, substitute ingredients away from home and storage.
Chechebsa: Ethiopian Breakfast of Torn Flatbread in Berbere Spiced Butter
A recipe for Ethiopia's breakfast chechebsa (kita firfir), made from a thin flatbread in a home kitchen. The aroma of berbere and niter kibbeh, serving with honey, how it differs from the injera version, substitutes for flour and fat, storage, how to read color and texture, and how to rescue it when it goes wrong.
Firfir Recipe: Ethiopian Injera Breakfast in Berbere Tomato Sauce
Ethiopian breakfast firfir, in which day-old injera is folded into a berbere-scented tomato sauce until moist. How to keep the sourness, how to tear the bread, sauce thickness, adjusting the heat, how it differs from the kitcha version, storage and substitutions, with amounts and steps that a beginner can reproduce in a home kitchen.
Genfo: Ethiopian Breakfast Porridge Eaten by Its Aroma
Genfo, the Ethiopian breakfast porridge, made in a home kitchen. Steps for shaping wheat flour into a smooth mound and pouring spiced butter with berbere into a well in the center, how to use fenugreek, flour substitutes, regional tables, storage, adjusting heat, allergies and the order in which the flavor changes through a morning plate.
Doro Wat: Ethiopian Chicken Stew with Berbere and Hard-Boiled Eggs
How to make Ethiopian doro wat with bone-in chicken, berbere, and niter kibbeh: how to cook the onions, how it is eaten with injera, its place after the fast, spice substitutions, and how to store it.
Injera: Ethiopian Fermented Flatbread, With or Without Teff
A detailed recipe for injera, the staple flatbread of Ethiopia. Covers a buckwheat-and-rice-flour substitute for teff, a three-day natural ferment, how to make absit, and the culture of eating by hand with gursha.
Tibs: Ethiopian Spiced Stir-Fried Beef and Vegetables
A home recipe for Ethiopian tibs, the sizzling stir-fry of beef with berbere, peppers, onion and tomato, finished in butter and served on injera. Covers the high-heat technique, the main tibs variations, substitutes for berbere and niter kibbeh, and make-ahead notes.
Berbere: How to Make and Use Ethiopia's Red Spice Blend at Home
Berbere is an Ethiopian spice blend that layers fenugreek and cardamom over chili. Here is a home-kitchen ratio, how to toast and grind whole seeds, how to adjust the heat, what substitutes change, how to use it in doro wat and lentil stews, how to rescue a scorched batch, and how to store the dry powder versus a paste.
Shiro Wot: Ethiopian Chickpea Flour Stew
How to make shiro wot, the Ethiopian bean stew of chickpea flour, berbere and onions: whisking the flour so it never lumps, eating it with injera, storage, substitutes, and how to make it for fasting days.