Posted on

Eating Ethiopian Food

Featured image for "Eating Ethiopian Food" blog post. Lamb meat.

Introduction

Have you experimented with many different types of worldly cuisine and are looking for something niche and new to add to your cooking repertoire? Or perhaps you are having Ethiopian guests over for dinner in the near future? If so, look no farther!

In this blog, we will help you prepare you and your friends for eating Ethiopian food that will please everyone who is anticipating enjoying your next meal. We will discuss common ingredients, appetizers, main dishes, drinks, and desserts.

* Disclaimer: This blog post contains affiliate links, which means that we receive a small commission if you make a purchase through these links, at no additional cost to you.

Common Ingredients to Expect when eating Ethiopian food

Stainless steel scrubber 3.

Ethiopian people have many fasting days on their orthodox religious calendar, in which they must not eat any meat or animal products. For this reason, much of Ethiopian food and drink is vegan or vegetarian. For non-fasting days, common meat that is served on Ethiopian restaurant menus and in homes include beef, lamb, chicken, and goat. Vegetables present in many meals may often include lentils, split peas, potatoes, carrots, chard, and qocho (pulverized false banana).

Ethiopians include at least three grain-based foods in their meals. The most common favorite is injera (sourdough made from fermented teff flour, which comes from an annual bunch grass grown in Ethiopia). Also present are Kita herb bread and wheat-based pasta.

The Spice Agent Mediterranean Sea Salt.
MEDITERRANEAN SEA SALT (BUY NOW!)
The Spice Agent Minced Garlic.
MINCED GARLIC
(BUY NOW!)

 

 

 

 

 

 

 

 

 

Since eating Ethiopian food is a spicy experience, we will discuss three common and flavorful spice mixes. The most popular and hottest of all the blends is called berbere spice (which is made from chili powder, paprika, cayenne pepper, ginger, cumin, coriander, cardamom, nutmeg, allspice, and cloves). Another much more forgiving and mild common spice mix is named niter kibbeh (made from 100% milk fat butter, infused with garlic, ginger, and other spices). Finally, there is also mitmita (ground chili peppers, cardamom seed, cloves, and salt).

SMOKED HOT PAPRIKA.
SMOKED HOT PAPRIKA
(BUY NOW!)
The Spice Agent Ground Cumin.
GROUND CUMIN
(BUY NOW!)
The Spice Agent Ground Ginger.
GROUND GINGER
(BUY NOW!)
CAYENNE PEPPER.
CAYENNE PEPPER
(BUY NOW!)
SPANISH PAPRIKA.
SPANISH PAPRIKA
(BUY NOW!)
SMOKED SWEET PAPRIKA.
SMOKED SWEET PAPRIKA (BUY NOW!)

Ethiopian Appetizers

The Ultimate Grease Slayer.

There are two popular choices for appetizer platters that will be covered in this blog. The first option is called Dabo kolo, which consists of small pieces of fresh baked bread, similar to pretzels in texture and shape. The second option is named kolo, which is a simple recipe of roasted barley, that is sometimes mixed with other grains, or chickpeas and peanuts.

The Spice Agent Ground Coriander.
GROUND CORIANDER
(BUY NOW!)
The Spice Agent Ground Cloves.
GROUND CLOVES
(BUY NOW!)
The Spice Agent Allspice.
GROUND ALLSPICE
(BUY NOW!)
The Spice Agent Ground Nutmeg.
GROUND NUTMEG
(BUY NOW!)
The Spice Agent Cardamom Powder.
CARDAMOM POWDER
(BUY NOW!)

Best Ethiopian Dishes

 

CHIPOTLE MORITA CHILE PEPPER
CHIPOTLE MORITA CHILE PEPPER
(BUY NOW!)
GHOST CHILE PEPPER, DRIED
GHOST CHILE PEPPER, DRIED
(BUY NOW!)
CHILE DE ARBOL, DRIED
CHILE DE ARBOL, DRIED
(BUY NOW!)
ANCHO CHILE PEPPER, DRIED.
ANCHO CHILE PEPPER, DRIED
(BUY NOW!)

 

 

 

 

 

 

 

 

 

For a traditional option sure to suit any occasion, wat is the quintessential Ethiopian stew. It is made by sautéing red onion and then adding either niter kibbeh as mentioned earlier or, for the creation of vegan recipes, using spiced safflower or sunflower oil in the place of niter kibbeh. After this, the cook has the option of using berbere for a spicy dish, or turmeric for a less spicy dish. To this mix, the cook then adds vegetables such as potatoes, carrots, and legumes.

GHOST CHILE PEPPER, DRIED
GHOST CHILE PEPPER, DRIED
(BUY NOW!)
SMOKED SERRANO CHILE PEPPER.
SMOKED SERRANO CHILE PEPPER
(BUY NOW!)

 

 

 

 

 

 

 

 

 

The entire dish is then most often served on to injera sourdough and wrapped up so that it may easily be eaten by a person using only their right hand, which is the traditional communal way of eating Ethiopian food.

Ethiopian stew, rice, and sauce.
Ethiopian stew and a big plate of rice: a delicious classic Ethiopian combo!

 

At breakfast time, Ethiopians traditionally eat qinch’e, which is made from cracked wheat boiled in milk or water, sometimes with the addition of the ubiquitous spiced butter (niter kibbeh).

For a meal fit for an Ethiopian cultural feast, there is the more complex recipe of alicha (veal and basil curry), which is made from veal shins, potatoes, beef stock, onions, bok choy/gomen, basil, turmeric, and chilies. This is the type of meal one is likely to serve when impressing guests, as they will be sure to be grateful for the time investment required to create this dish.

The Spice Agent Basil.
BASIL (BUY NOW!)
ANCHO CHILE POWDER.
ANCHO CHILE POWDER
(BUY NOW!)
CHOPPED ONION.
CHOPPED ONION
(BUY NOW!)
The Spice Agent Ground Turmeric.
GROUND TURMERIC
(BUY NOW!)

Ethiopian drinks and desserts

The best format for eating Ethiopian food is a main dish followed by a traditional dessert. Coffee is a beverage both well-liked in, and strongly associated with, the country of Ethiopia, and is customarily served as a dessert. There is a ceremony of brewing coffee after a big meal has been served. The beans are usually roasted with the guests present. The coffee roaster then walks around and wafts the smell of the coffee so that those in attendance will want some.

The Spice Agent Baker's Special Sugar.
BAKER’S SPECIAL SUGAR
(BUY NOW!)

 

 

 

 

 

 

 

 

 

In this way, the anticipation of their tasty dessert can be built up. After this, the beans are ground and boiled in a large traditional clay pot designed specifically for coffee. Coffee can be served with sugar, or even with salt or salted butter. Popcorn and toasted barley may also be served with coffee.

Coffee on a wooden table.
Coffee is a staple drink in Ethiopia.

 

Another option for dessert is to serve atmet, which is a tasty drink made from barley and oat-flour cooked in water, sugar and 100% milk fat butter.

For special dining events that call for the consumption of alcohol, one popular alcoholic option is tella, which is an Ethiopian beer that can be brewed in the home. This is made by mixing a solution of one-quarter honey and three-quarters of water, and in this mixture fermenting stems and branches of gesho (a native shrub known in English as the shiny-leaf buckthorn). The gesho is removed after two weeks, and the mixture is allowed to ferment for another four weeks before it is ready to be served.

RAW CALIFORNIA ORANGE BLOSSOM HONEY.
RAW CALIFORNIA ORANGE BLOSSOM HONEY (BUY NOW!)
HONEY GHEE.
HONEY GHEE (BUY NOW!)
MEADOWFOAM BLOSSOM HONEY.
MEADOWFOAM BLOSSOM HONEY (BUY NOW!)
COFFEE BLOSSOM HONEY
COFFEE BLOSSOM HONEY (BUY NOW!)
MONTANA WHITE CLOVER BLOSSOM HONEY.
MONTANA WHITE CLOVER BLOSSOM HONEY (BUY NOW!)
WASHINGTON SNOWBERRY BLOSSOM HONEY
WASHINGTON SNOWBERRY BLOSSOM HONEY (BUY NOW!)

In conclusion

Show off your knowledge of niche cuisines and simultaneously dare to be bold and spicy in your cooking with Ethiopian influences. Your guests will appreciate the effort you’ve spent in preparing for something new and exciting.