Ethiopian cooking

Doro wet is a stew prepared mainly with chopped onions, Ethiopian Berbere (papper), nitir kibbe (butter melted with spices) and chicken. You can put some boiled eggs in to the stew before taking cooked stew out of the stove. It is spicy and delicious and it is served with Ethiopian cheese and enjera.

Kitfo Is a delicious grinded / minced raw beef, with hot spice mitmita (prepared from chilli), and clarified butter ( nitir kibbe), you can also get it mildly cooked. It is served together with Kocho (bread prepared from the leaves of false banana tree/enset).

Beyaynet this is a mix of stews prepared from different vegetables. It is served with enjera. If you are vegan it suits you!

Shiro is another type of common stew prepared with check peas. It can be prepared with or without berebre (the local hot spice prepared form pepper and which gives the stews red color). It can also be prepared with meat and be called Boena Shiro.

Enjera is local spongy bread which is prepared from the local indigenous grain Teff. It is always accompanied by different stews or Wot.

Shekla Tibis Is chopped and roasted beef. The taste is delicious. It is usually served with locally prepared mustard and mitmita- very hot spices.

Chechebsa Is prepred with home baked bread or Kita and purified spicy butter. It is good to take for breakfast.

Kolo is served as a desert in Ethiopia. And it is an exclusively Ethiopian food. It is made of roasted grains like wheat, barley, peanuts and different dal. It is very healthy and keeps the body strong.

Buna Ethiopia did not only introduce coffee- one of the most popular drinks but also the fascinating culture of preparing it. The unique process from rinsing the coffee bean to brewing the hot beverage is all done in front of guests present.

Ergo is homemade yoghurt. It is testy and very different from the one you get at supermarkets.

Tela is brewed from various grains, usually teff and sorghum. Depending on region, barley, wheat, or maize may be used, also spices can be added. Dried and ground gesho leaves are used for fermentation. Tela has low alcoholic content from Tej.

Tej Is an Ethiopian wine prepared from honey. Tej also uses Gesho leaves for fermentation of honey. Although sweet in test, it has high alcoholic content.

Both Tej and Tella are usually prepared at home but shops which sell Tej are called Tej Bet or “Tej houses” and shops which sell Tela are called Tela bet or “Tela houses”.