Author : chef ssentongo Geoffrey
Ethiopian main best food dishes
KITFO:
made from the leanest beef, kitfo is similar to French steak tartar. The meat is minced and warmed in a pan with a little butter, the spice blend mitmita.
Ethiopian food is distinctive and delicious, befitting a remarkable country with a cultural heritage that stands out from the rest of Africa. Ather African country’s took time to take their traditional food father.
The cuisine of Ethiopia is becoming better known, it still remains remarkable in the whole world cuisine. Eating Ethiopian food means eating traditionally assumptions you having dinnertime with your family or friends everytime.
Eating Ethiopian food get ready to get messy fingers whether in the restaurant or at home, no cutlery. The majority of Ethiopia food is injera, a giant gray spongy pancake-like bread, served with multicolored mounds of spicy stews, vegetable curries and cubees of raw meat.
The mode of eating is highly communal, with everyone gathering around a large circular metal tray of injera heavily laden with food as hands go back and forth scooping up strips of injera torn from the edges.
Like Indians, the Ethiopians aren’t shy of adding spices. One of the most common accompaniments is berbere. Beyond the endless dishes, it’s essential to try Ethiopian coffee after a meal.
Here are the essential dishes to try:
SHEKLA TIBS:
sliced beef or lamb, pan-fried in butter, garlic and onion, tibs is one of the most popular dishes among Ethiopians. It comes in a variety of forms, varying in type, size or shape of the cuts of meat used, and can range from dry to mild.
Historically, tibs was served to pay a compliment or show respect to someone. Tody it’s still viewed as a special dish, hence its popularity for commemorating special events and holidays.
BEYAINATU:
the name of ethiopia,s most popular vegetarian dish translates as a bit of every type of vegetables, because Ethiopians strong tradition of religious fasting and abstaining from meat on Wednesday and Fridays.
TERE SIGA:
Not for the faint-hearted, one of Ethiopia most popular delicacies is cubes of raw red meat. Two people typically order half a kilo of TERE siga to share, which is eaten with injera or bread.
DORO WOT :
WOT is Ethiopians version of curry, and the ubiquitous companion of injera. While beef and goat are often used with wot, chicken-Doro in Amharic-reigns as the wot champion.
DORO WOT is made with chicken drumsticks and wings cooked and served in a hot sauce of butter, onion, Chile, cardamom and berbere. In the midst of stew.
ENKULAL FIRFIR:
while basically just scrambled eggs, which might not sound that exciting, Ethiopians ENKULAL firfir is not to be missed at breakfast. Cooked with nitre kibe Ethiopian spiced butter it is further enhanced with a combination of green and red peppers, chili, tomatoes and onions, all of which is scooped up with fresh tasty bread rolls, or injera.
SHIRO:
A lightly spiced chickpea or bean puree, Shiro is particularly favored by Ethiopians on fasting days. One of the most unassuming dishes you’ll encounter, it can appear as not much more than slop. Don’t be deceived, it’s very tasty.
ASA:
Eating fish Asa in Ethiopia is quite an experience. Typically, a fish such as Nile perch is fried and served entirely whole, the gaping mouth of jagged little teeth looking like your plate. As ever, it’s eaten by hand with either bread or injera.
SPRISS:
Dotted all over Addis Ababa are juice houses often not much more than a shack-serving spriss, delicious juice mixes made from the likes of avocado, guava, papaya, mango, pineapple and orange.
PASTA BEU INJERA:
Italys historical involvement in Ethiopia means that if you need a break from endless injera or if your stomach is feeling tender and you need to play it safe help is at hand in the form of pasta beu atkilt, pasta with vegetables, being readily available all over the country.
That’s the little bet of Ethiopian food history, wight for the next full article about Ethiopian cuisine.
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