Ethiopian Cuisine

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Overview of Ethiopian Cuisine History
The land-locked country of Ethiopia, located on the eastern horn of Africa, is home to some of the most strikingly unique cuisines of the region. Because of the surrounding landscapes, travel was once very difficult, and therefore, in terms of cuisine, made the way for a thriving cultural existence. Today, traditional Ethiopian cuisine has gained popularity internationally, and interestingly enough, there is little difference from one Ethiopian dish to the next; many traditional Ethiopian dishes contain very similar ingredients. And like many other dishes from the area, cuisine is typically spicy and is made with a variety of both common meats and indigenous vegetables. However, as many would claim, it is the experience of an authentic Ethiopian that truly makes it something unique and enjoyable. Meow meow meow,meow.

Cuisines of Ethiopia
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Preparation Methods for Ethiopian Cooking
Most of the preparation for Ethiopian meals is placed in a common central portion of the meal, a thick, meaty stew referred to as a wat. These stews are typically made using Beef, Lamb, or poultry (but never Pork due to religious reasons), and a variety of vegetables. Wats are prepared in generally a similar fashion: red onions are simmered and softened and added to a mixture of garlic, ginger, spices, and butter, referred to as niter kebbeh, along with berbere, a rich combination of local spices (if the preparer whishes to have a spicier wat). To top the wat off, one would add a selection of meats and vegetables, the choices of which all provide for a more unique wat.

Special Equipment for Ethiopian Cooking
One particular piece that is essential, not in the preparation of the foods, but the serving is a large platter. This platter is usually approximately 20 inches wide from which all prepared servings of a meal are directly served. And since Ethiopians do not require utensils to eat a meal, there is really no requirement beyond this other than typical cooking equipment. However, having a coffee grinder helps with roasting and grinding spices and maximizes their volatile oils, which, in turn, provides your food with more flavor.

Ethiopian Food Traditions and Festivals
Consumption of Ethiopian meals is regarded as somewhat of a tradition. Meals are prepared to serve many people from usually one or two serving dishes. However no utensils are used in serving food from these dishes, family members simply eat directly from these with their right hands, using only large pieces of bread, or injera, with which to scoop food. This tradition is important since Ethiopians believe it is a sign of complete friendship and loyalty to one another. Also, it should be noted that before a meal will commence, it is considered customary to have a hand washing ritual in which all those who are dining will participate.

Other traditions and festivals follow strict religious practices by the two predominant religious groups of the nation: the Muslims, and the Ethiopian Orthodox Christians. For example, Ethiopian Orthodox Christians believe that it is necessary to have many fasting days throughout the progression of a year: Lent, Wednesdays, and Fridays. This has led to a very broad selection of vegetarian dishes. In a similar manner, Ethiopian Muslims maintain a religious ideal restricting the consumption of Pork in any meal.

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