Ethiopian food is incredibly diverse, but there are certain staples that every Ethiopian household should have in their refrigerator. Among them are injera, teff, and kolo, two traditional breakfast and snack foods. Many traditional Ethiopian dishes also contain barley, including injera and kolo. You can even make traditional Ethiopian baked goods, such as tihlo, from barley. The prominent Ethiopian spice blend berbere is also a staple of Ethiopian food. Fortunately, many of these recipes are passed down from generation to generation, so you may not know exactly how much berbere is in these dishes.
Doro wat
The traditional dish is made with spongy Ethiopian flatbread called injera. This flour is made from fermented teff, a grain that was probably domesticated 6,000 years ago. Teff is a gluten-free grain that’s rich in iron and calcium. Doro wat is often served with rice, and you can also add t’edj, a fermented beverage made in Ethiopia or Eritrea.
Traditionally, the dish was eaten only during special occasions. While it is still an Ethiopian staple, you’re less likely to find it on a restaurant menu. This dish is typically served over injera and is low-maintenance. It is often served with a salad or some sort of sauce. If you’re considering visiting Ethiopia, you might want to make some of your own Doro Wat!
Genfo
Genfo is a traditional breakfast dish in Ethiopia. It is made with different types of flour, including roasted barley flour. The dish is often accompanied by Nitir Kibbeh, which is spiced butter, and Berbere, which is a powdered red pepper. Eaters spoon the porridge into a hole in the ground, add the Kibbeh and Berbere, and then eat it.
The traditional way to eat genfo is by eating it with a spoon and dipping it into berbere oil. A typical serving includes three spoonfuls of the dish, which are then dipped into a bowl of melted butter. You can dress it up with a rim of ergo (yogurt).
Bula
Originally from the enset plant of Ethiopia, Bula is a thick porridge that can be served warm or cold. The powder is reconstituted in water and flavored with kibbee (spiced butter) to add a nutty flavor. Amicho, the fleshy material found inside the corm of the enset plant, is a snack similar to potatoes, although it is also eaten raw. Bula and amicho are both consumed as porridge and are often served with Kitfo.
While there are many other types of grain-based foods, teff flour stands out for its unique combination of protein and fiber. Not only is it low in calories, but it is also high in magnesium, iron, and calcium. This makes it an excellent source of energy. Bula is an Ethiopian staple and one that is delicious to share with family and friends. The average Ethiopian consumes around 1,518 calories a day.
Inguday tibs
Inguday tibs is a delicious side dish made from ground mushrooms, onions, peppers, and tomatoes. It is traditionally served with injera and is cooked in a large cast iron skillet. The berbere spice blend is usually added as well. The dish is often spicy, but you can make it more mild by substituting beans or eggs for the meat.
Another delicious Ethiopian dish is ingudai tibs. This vegetarian stew contains lots of spices and plenty of vegetables. Tibs is great for children as it is relatively mild in flavor. It is also good leftovers! It is a great way to introduce your children to Ethiopian cuisine. If you are unsure of whether or not to try this traditional dish, you can order a light version and see how your kids like it.
Shekla tibs
Traditionally, tibs is served as a compliment or to show respect. Today, tibs is one of the most popular meat dishes in Ethiopia. This delicious dish is typically made of lamb, goat, or beef and is served with spices, garlic, lime juice, and onions. Shekla tibs is often served in a flaming earthenware dish, with coals on the bottom.
Ethiopians eat fish in many different forms, and they often make use of bones and all parts of the fish. Grilled fins are especially delicious, as are chunks of fish marinated in berbere spice and then fried in sesame oil. It is usually served with a side dish, such as aib, a type of spiced spinach, as a side dish.
