List of Ethiopian and Eritrean dishes and foods

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List of Ethiopian dishes and foods
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This meal, consisting of injera bread topped with several kinds of wat (stew), is typical of Ethiopian and Eritrean cuisine.

This is a list of Ethiopian and Eritrean dishes and foods.

Eritreans eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes.[1]
Utensils are rarely used with Ethiopian and Eritrean cuisine.

Ethiopian and Eritrean dishes and foods

Shahan ful (pictured right, garnished with lemon)

Bread and pastry

  • Dabo kolo – small pieces of fried dough, served as a snack
  • Injera – a spongy, slightly sour flatbread regularly served with other dishes.
  • Himbasha – wheel shaped lightly sweet bread, often flavoured with raisins and cardamom
  • Samosa (also sambusa) – fried pastry stuffed with spiced lentils

Breakfast

Dishes

  • Ful medames – an Egyptian dish of cooked and mashed fava beans served with vegetable oil, cumin and optionally with chopped parsley, onion, garlic, and lemon juice, it is also a popular meal in Ethiopia, Eritrea and other countries.
  • Gored gored – a raw cubed beef dish
  • Kitfo – minced raw ground beef mixed with mitmita and niter kibbeh
  • Shahan ful – stewed fava beans served with chopped fresh vegetables and spices
  • broad bean
    meal
  • Tibs
    - cubes of beef in wat
  • Tihlo - barley dough balls served with meat stew spiced with berbere, a Tigrayan dish
  • Wat – stew that may be prepared with chicken, beef, lamb, a variety of vegetables, spice mixtures such as berbere, and niter kibbeh. Wat is traditionally eaten with injera.
  • Eragrostis tef
    Eragrostis tef
  • Fir-fir
    Fir-fir
  • Ful medames served with sliced hard-boiled eggs
    Ful medames served with sliced hard-boiled eggs
  • Ga'at
    Ga'at

Crops

  • Enset – a root crop, particularly important to the south of Ethiopia[2][3]
  • Teff – a grain widely cultivated and used in Eritrea and Ethiopia, where it is used to make injera or tayta. Teff accounts for about a quarter of total cereal production in Ethiopia.[4]
  • Gesho – leaves and stem used to flavour tej (mead) and tella (beer)
  • Niger seed – the seeds of this herb are crushed to make an edible oil.

Sauces and spices

  • Ethiopian cardamom – The spice known as korarima, Ethiopian cardamom, or false cardamom[5] is obtained from the plant's seeds (usually dried), and is extensively used in Ethiopian and Eritrean cuisine. It is an ingredient in berbere, mitmita, awaze, and other spice mixtures, and is also used to flavor coffee.[6]
  • Mitmita – a powdered seasoning mix used in Ethiopian and Eritrean cuisine.
  • Niter kibbeh – seasoned clarified butter used in Ethiopian and Eritrean cooking.

Beverages

  • Coffee - A brewed drink made from Ethiopian coffee beans and used in a jebena.
  • Tej – A honey wine[10] or mead that is brewed and consumed in Ethiopia and Eritrea.
  • Tella – A traditional beer from Ethiopia and Eritrea that is brewed from various grains, typically teff and sorghum. It is called siwa in Tigray and Eritrea.

See also

References

  1. ^ a b c Javins, Marie. "Eating and Drinking in Ethiopia." Archived 2013-01-31 at the Wayback Machine Gonomad.com. Accessed July 2011.
  2. .
  3. ^ "Uses of Enset". The 'Tree Against Hunger': Enset-Based Agricultural Systems in Ethiopia. American Association for the Advancement of Science. 1997. Archived from the original on 19 August 2007. Retrieved 13 August 2007.
  4. Gabre-Madhin, Eleni Zaude
    . Market Institutions, Transaction Costs, and Social Capital in the Ethiopian Grain Market. Washington, DC: International Food Policy Research Institute, 2001
  5. specific epithet was taken from its basionym, Amomum corrorima A.Braun GRIN (April 9, 2011). "Aframomum corrorima information from NPGS/GRIN". Taxonomy for Plants. National Germplasm Resources Laboratory, Beltsville, Maryland: USDA, ARS
    , National Genetic Resources Program. Retrieved June 19, 2011. Synonyms: (≡) Amomum corrorima A.Braun (basionym)
  6. ^ Bernard Roussel & François Verdeaux (April 6–10, 2003). "Natural patrimony and local communities in ethiopia: geographical advantages and limitations of a system of indications" (PDF). 29th Annual Spring Symposium of Centre for African Studies. Archived from the original (PDF) on 2006-11-26. This Zingiberaceae, Aframomum corrorima (Braun) Jansen, is gathered in forests, and also grown in gardens. It is a basic spice in Ethiopia, used to flavor coffee and as an ingredient in various widely used condiments (berbere, mitmita, awaze, among others).
  7. ^ Debrawork Abate (2003) [2001]. የባህላዌ መግቦች አዘገጃጀት [Traditional Food Preparation] (in Amharic) (2nd ed.). Addis Ababa: Mega Asatame Derjet (Mega Publisher Enterprise). pp. 22–23.
  8. ^ Gall, Alevtina; Zerihun Shenkute (November 3, 2009). "Ethiopian Traditional and Herbal Medications and their Interactions with Conventional Drugs". EthnoMed. University of Washington. Retrieved January 27, 2011.
  9. ^ Katzer, Gernot (July 20, 2010). "Ajwain (Trachyspermum copticum [L.] Link)". Retrieved January 28, 2013.
  10. ^ Bahiru, Bekele; et al. (July–September 2001). "Chemical and nutritional properties of 'tej', an indigenous Ethiopian honey wine: variations within and between production units". Vol. 6, No. 3. The Journal of Food Technology in Africa. pp. 104–108. Retrieved 13 November 2014.

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