Ethiopian food is mainly dominated with spicy stew that frequently consists beef, lamb, vegetables and legumes. And usually, the spicy stew is served on top of injera (Enjera), around 50 cm radius flatbread with a unique, slightly spongy texture mostly made out of teff flour.
Here are five common dishes Ethiopians frequently enjoy;
1. BeyeAyinetu (The combination of various foods)
It’s a combination platter of mixed Ethiopian plate offers a little bit of everything so that you get some real variety in your meal.
2. Shiro Wet (wat, wot)
Shiro is one of the most common Ethiopian food staples. It’s a curry or stew made from ground chickpeas flour which can be called “bean paste”. Shiro wot is so flavorful. Shiro wot is mostly cooked with a little oil, a blend of spices, onions, garlic, and ginger. It is also very healthy.
3. Timatim Kurit
Timatim Kurit is basically tomato salad (timatim salata). It is diced tomatoes, red onions, and slices of jalapeno, dressed in nothing more than salt, lemon / lime juice, and a drizzle of olive oil, then scooped up with pieces of injera is an amazing flavor.
Tibs is roasted and marinated beef. It is prepared in two ways; roasted with a little bit of oil, berbere and salt OR roasted beef without any additional ingredient.
5. Doro Wet (Spicy Chicken Stew)
A Doro wat or wet is a red stew that uses the marvelous red berbere spice mix and a rich base of onion mixed and heat up for around one hour. Doro wet is served on top of injera.