Top 5: Foods of Ethiopia

Ethiopian cuisine is one of the most diverse culinary traditions around, shaped by thousands of years of intermingling cultures from Asia, Europe and the Middle East. Take a gastronomic journey to a new land and try these classic Ethiopian dishes.

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Injera

This flatbread is the foundation of many Ethiopian meals. Made from teff, the grass is fermented in water before the dough is baked into what resembles crepes. High in protein, fiber, iron and calcium yet also gluten-free, injera is often used as a plate and utensil, holding a variety of meats and vegetables.

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Tibs

This simple dish packs a lot of flavor. Traditionally served on holidays, tibs is made with cubes of meat, usually beef, lamb or goat, stir-fried with vegetables, herbs and an Ethiopian butter called niter kibbeh.

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Coffee

While the earliest evidence we have traces coffee to Yemen, it is believed the beans were introduced there by way of Ethiopia. Legend has it a ninth-century goatherd named Kaldi discovered the plants after noticing his goats eating them and becoming excited. The story is dubious, but some say the first domesticated coffee plant actually did come from Harar.

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Berbere

A staple ingredient in Ethiopian cuisine, berbere is a spice blend of chili, ginger, garlic, cardamom, nutmeg, cloves, cumin, coriander and more. The mixture is made into a variety of dishes, with renowned chef Marcus Samuelsson describing it as, “both masculine and feminine,” thanks to its diverse flavor profile.

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Tej

Tej is a honey wine similar to mead, often homemade and served on special occasions. Every household has its own distinct taste depending how sweet the maker likes it.