A Beginner’s Guide to Ethiopian Cuisine
Doro wat, tibs, and the art of eating with your hands. Everything you need to know about the Ethiopian dining experience.
Mule Ethiopia Tour — Local Team
Addis Ababa · Licensed Ethiopian Tourism Guides
Mule Ethiopia Tour — Local Team
Addis Ababa · Licensed Ethiopian Tourism Guides
The Foundation: Injera
You cannot talk about Ethiopian food without starting with injera. This large, spongy, slightly sour flatbread is made from teff, a tiny, gluten-free ancient grain. Injera serves as the plate, the utensil, and the staple carbohydrate of every meal. Dishes are ladled directly onto the injera, and you tear off pieces to scoop up the food.
The Wats (Stews)
Ethiopian cuisine is famous for its rich, heavily spiced stews known as wats. Doro wat, a spicy chicken stew slow-cooked with a mountain of red onions and berbere spice, and served with a hard-boiled egg, is the national dish. For vegetarians, Shiro wat, a smooth, flavorful chickpea or broad bean stew, is an absolute must-try.
Tibs: The Sizzling Meat
If you prefer grilled or sautéed meat over stews, tibs is your go-to. Chunks of beef or lamb are quickly fried with onions, garlic, jalapeños, and rosemary. It is often served sizzling hot on a clay dish with hot coals underneath. It pairs perfectly with a cold St. George beer.
The Gursha
Eating in Ethiopia is a communal affair, emphasizing sharing and togetherness. A beautiful expression of this is the "gursha." A gursha involves wrapping a tasty morsel of food in injera and placing it directly into the mouth of a friend or loved one. It is a gesture of affection and respect.
Continue Reading
