If you’re curious about this unique east African cuisine, what ingredients are used, how it is eaten, read on to discover all the of the best Ethiopian dishes and cuisine.
What is injera
Injera is a staple of Ethiopian cuisine. Injera is a type of a crepe, made out of sourdough that has a spongy texture. It is made from the ground seeds of teff grass, a gluten free grain plant native to Ethiopia and Eritrea. Teff is one of the tiniest grains in the world and one serving of dry teff (a quarter-cup) offers 7 grams of protein, 4 grams of dietary fiber, 25 percent of your daily recommended magnesium, 20 percent of your daily iron and 10 percent of your daily calcium, Vitamin B6 and zinc. Teff has a mildly nutty flavor and is incredibly versatile.
Berbere Spice
Berbere is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, basil, rosemary, korarima (Ethiopian cardamon) rue, ajwain or radhuni, nigella, and fenugreek. It is a key ingredient in the cuisines of Ethiopia and Eritrea. Berbere Is the King of Ethiopian cuisine, and without it, there is no Ethiopian food. The exact recipe for berebere varies from household to household.
Niter Kibbeh (Clarified butter)
Niter kibbeh, is a seasoned, clarified butter used in Ethiopian and Eritrean cuisine. Its preparation is similar to that of ghee, but niter kibbeh is simmered with spices such as “besobela” (known as Ethiopian sacred basil), koseret fenugreek, cumin, coriander, turmeric, Ethiopian cardamom (korarima), cinnamon, or nutmeg before straining, imparting a distinct, spicy aroma.
Wat
Wat is one of the most standard and essential Ethiopian dishes. It is a traditional stew with a strong red onion base. Oil and Berbere spice is added to the softened onions to make the stew base. From there, you can choose a multitude of different ingredients. Such as beef, chicken or lamb and lentils, vegetables for vegetarian.
One very popular wat is Doro Wat
This is the national dish of Ethiopia typically served on special occasions such as holidays, weddings, and at the end of the religious fasts .It is made with copious amounts of steamed caramelized onions, berbere and clariefied butter .Cooked slowly for over 8 hours. The chicken is cleaned and cut into 12 specific pieces, and boiled eggs are added at the end. A must try, doro wat is spicy, smoky and sweet, a perfect compliment to sour injera.
Tibs
One of the highlights of Ethiopian cultural food is tibs. In essence, tibs is sautéed meat, rosemary vegetables, and spiced butter. Like wat, it can be prepared in a wide variety of styles ranging from extremely spicy to mild, and from rich and hearty to light.
Vegan/Vegetarian
Ethiopian Christians and muslims fast a combined total of 265 days a year. From the orthodox lent fast to the 30 days muslim fast, and an additional every Wednesday and Friday fast. Most Ethiopians obey this fasts and this has led to a variety of vegan stews, all served on injera or bread. A few examples:
1.Shiro Wot
Mit’ten Shiro is a staple, Ethiopian flour that’s made from peas, lentils, and chickpeas that are dried and ground into a fine powder, shiro powder. This is then made into a flavourful gravy served on injera.
2. Misir wot
A dish featuring red lentils, cooked in the onion and berbere base, this is a truly warming stew, it almost always features in the vegetarian platter.
3. Atkilt
This vegetarian wat elevates the humble cabbage,green beans and potatoes, cooked in onions and garlic, and spiced with cardamon, its simple yet satisfying.
4. Gomen
Made with collard greens, a popular highland kale grown in Ethiopia. Similar to Atkilt, this is also steamed in onions and garlic and spiced with cardamon.
Now that you are familiar with the basics of Ethiopian Cuisine, come and experience it right here in Lagos, by dining with us at our upcoming pop ups. Reserve your spot.
