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How to Cook dishes from Ethiopia
Ethiopian cuisine is known for the many spicy dishes it offers. Many dishes are in the form
of a thick stew (wol) which is served on top a sourdough flatbread known as injera.
Ethiopian cuisine does not use pork because most Ethiopians are
Muslims or Ethiopian Orthodox Christians, however other meats are eaten.
The Ethiopian Orthodox Church requires fasting on Wednesdays, Fridays and during the Lenten
season, and at these times only vegetarian dishes are eaten - which of course has led to
the development of a diverse array of vegetarian dishes.
Some popular Ethiopian recipes and dishes include:
- Gored gored - Cubed raw beef.
- Kitfo - Raw (or rare) ground beef marinated in mitmita (spicy chili powder) and niter kibbeh (clarified butter with spices).
It is served or mixed with cooked greens and mild cheese. It is usually eaten with
injera (flat bread) or kocho (a thick bread made from the ensete plant, which is a relative of banana).
- Tibs - Sautéed meat or vegetables. A variety known as "special tibs"
is served on a hot plate with vegetable salad mixed in.
- Wat - Spicy stews. There are many varieties including beef, chicken, fish, goat, lamb, legume (split peas or lentils) and vegetables.
All varieties contain red onions, and are eaten with injera (flat bread).
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