Get ready to tantalize your taste buds with the bold flavors and spices of Ethiopia! Known for its rich cultural heritage and vibrant cuisine, Ethiopia offers a diverse array of dishes that will leave you craving for more. From hearty stews to flavorful salads, Ethiopian cooking is all about combining bold spices, aromatics, and tender ingredients to create truly unforgettable meals.
In this article, we’ll take you on a culinary journey through 18 mouth-watering Ethiopian recipes that showcase the country’s unique blend of African, Middle Eastern, and Mediterranean flavors. Whether you’re looking for a comforting bowl of stew or a quick and easy snack, our selection has got you covered. So, let’s dive in and explore the rich flavors of Ethiopia together!
Doro Wat (Spicy Ethiopian Chicken Stew)
A classic Ethiopian dish, Doro Wat is a flavorful and spicy stew made with chicken, onions, garlic, ginger, and berbere spice. This recipe serves 4-6 people.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 2 inches fresh ginger, grated
– 2 tbsp berbere spice blend
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/2 tsp turmeric powder
– 1 can (14 oz) diced tomatoes
– 2 cups chicken broth
– Salt and black pepper, to taste
– 2 tbsp niter kibbeh (Ethiopian clarified butter), or vegetable oil
Instructions:
1. In a large pot, heat the niter kibbeh or oil over medium-high heat.
2. Add the chopped onions and cook until they start to brown, about 5 minutes.
3. Add the minced garlic and grated ginger; cook for an additional 2 minutes.
4. Add the chicken, berbere spice blend, cumin, coriander, turmeric powder, diced tomatoes, and chicken broth. Season with salt and black pepper.
5. Bring the stew to a boil, then reduce heat to medium-low and simmer for 30-40 minutes or until the chicken is cooked through.
Cooking Time: 45-50 minutes
Misir Wat (Red Lentil Stew)
This rich and flavorful stew is a staple of Ethiopian cuisine, made with red lentils, onions, garlic, and spices. Misir Wat is a comforting and nutritious meal perfect for any occasion.
Ingredients:
– 1 cup dried red lentils
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon turmeric powder
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups water or lamb broth (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, turmeric, paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Drain the lentils and add them to the pot. Stir well.
5. Add water or broth (if using) and bring to a boil.
6. Reduce heat to low and simmer, covered, for about 30-40 minutes, or until the lentils are tender.
7. Garnish with fresh cilantro leaves and serve hot over injera bread or with rice.
Cooking Time: Approximately 45-50 minutes
Shiro Wat (Chickpea Flour Curry)
This hearty, comforting curry is a staple of Nepalese cuisine, made with chickpea flour and an array of spices. Shiro Wat is often served with steaming hot rice or roti.
Ingredients:
– 2 tablespoons chickpea flour
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can (14 oz) coconut milk
– Salt, to taste
– Water, as needed
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and garlic; cook until onion is translucent.
3. Stir in cumin, coriander, turmeric, and red chili powder; cook for 1 minute.
4. Gradually add chickpea flour, stirring to avoid lumps.
5. Cook for 2-3 minutes or until the mixture thickens.
6. Add coconut milk and salt; stir well.
7. Simmer for 10-15 minutes or until the curry has reached desired consistency.
Cooking Time: 20-25 minutes
Tibs (Sautéed Beef or Lamb with Vegetables)
Tibs is a popular Nepalese dish that combines sautéed beef or lamb with a variety of colorful vegetables. This recipe serves 4-6 people.
Ingredients:
– 1 lb beef or lamb, cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 2 medium bell peppers (any color), sliced
– 2 medium tomatoes, diced
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the beef or lamb and cook until browned, about 3-4 minutes.
3. Add the onions, garlic, bell peppers, and tomatoes. Cook for an additional 5-6 minutes, stirring frequently.
4. Add the cumin and season with salt and pepper to taste.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: Approximately 15-20 minutes.
Kitfo (Ethiopian Beef Tartare with Spices)
Kitfo is a traditional Ethiopian dish that combines tender beef with spices and herbs, served raw or slightly cooked. This recipe offers a flavorful and aromatic twist on the classic tartare.
Ingredients:
– 1 pound beef tenderloin or rump steak, finely chopped
– 2 tablespoons berbere spice mix (see note)
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
Instructions:
1. In a large bowl, combine the chopped beef, berbere spice mix, lemon juice, salt, and black pepper. Mix well.
2. Add the minced garlic and chopped parsley to the beef mixture. Mix until everything is well combined.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Serve the Kitfo raw or slightly cooked (if desired) with injera bread, crackers, or flatbread.
Cooking Time: None
Note: Berbere spice mix can be found in most African or Middle Eastern grocery stores. If you cannot find it, substitute with a combination of paprika, garlic powder, and cayenne pepper.
Gomen Wat (Collard Greens with Garlic and Ginger)
In this Ethiopian-inspired recipe, the humble collard green is elevated by the pungency of garlic and ginger, making for a flavorful and nutritious side dish.
Ingredients:
– 1 bunch collard greens, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, peeled and grated
– 2 tablespoons vegetable oil
– Salt and black pepper, to taste
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the garlic and ginger; sauté until fragrant (about 1 minute).
3. Add the chopped collard greens; stir well to combine.
4. Cook for 5-7 minutes or until the greens are tender, stirring occasionally.
5. Season with salt and black pepper to taste.
Cooking Time: 10-12 minutes
Atakilt Wat (Cabbage, Carrot, and Potato Stew)
Atakilt Wat: A Hearty Ethiopian Stew
This traditional Ethiopian stew is a staple dish in many households, particularly during special occasions and celebrations. Atakilt Wat is a flavorful and nutritious meal made with cabbage, carrots, potatoes, onions, garlic, and spices.
Ingredients:
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium-sized potatoes, peeled and diced
– 2 medium-sized carrots, peeled and sliced
– 1 small head of cabbage, chopped
– 1 teaspoon ground cumin
– 1 teaspoon turmeric powder
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced potatoes, sliced carrots, and chopped cabbage. Stir well to combine.
5. Add the cumin, turmeric powder, salt, and black pepper. Mix well.
6. Cook for 20-25 minutes or until the vegetables are tender.
7. Serve hot with injera bread or rice.
Cooking Time: 20-25 minutes
Fasolia (Green Beans and Carrots in Tomato Sauce)
A classic Greek recipe that brings together the simplicity of green beans, carrots, and onions with the rich flavor of tomato sauce. This hearty side dish is perfect for accompanying your favorite Mediterranean-inspired main courses.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 medium carrots, peeled and sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Blanch the green beans for 3-4 minutes, or until tender but still crisp.
2. In a separate skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the sliced carrots to the skillet and cook for an additional 5 minutes, stirring occasionally.
4. Stir in the diced tomatoes, chicken broth, salt, and pepper.
5. Combine the cooked green beans with the carrot mixture and stir well to combine.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Alicha Wat (Mild Yellow Split Pea Stew)
This traditional Ethiopian stew is a comforting and flavorful dish made with split peas, onions, garlic, and spices. Alicha Wat is a mild and creamy stew perfect for any occasion.
Ingredients:
– 1 cup dried yellow split peas
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 4 cups water or chicken broth
Instructions:
1. Rinse the split peas and soak them in water for at least 8 hours or overnight. Drain and set aside.
2. Heat the oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, paprika, salt, and pepper. Cook for an additional minute, stirring constantly.
4. Add the soaked split peas and water or broth to the pot. Bring to a boil, then reduce the heat to low and simmer, covered, for 1 hour, or until the peas are tender.
5. Serve hot with injera bread or rice.
Cooking Time: 1 hour
Key Sir Alicha (Beets and Potatoes in Turmeric Sauce)
Discover the vibrant flavors of Indian cuisine with this simple yet flavorful recipe, where roasted beets and potatoes are smothered in a rich turmeric sauce. This dish is perfect for a cozy evening meal or as a side to your favorite curries.
Ingredients:
– 2 large beets, peeled and cubed
– 2 large potatoes, peeled and cubed
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground cumin
– Salt, to taste
– 1/4 cup water
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss beets and potatoes with oil, garlic, turmeric, cumin, and salt on a baking sheet.
3. Roast in the preheated oven for 45 minutes or until tender.
4. In a blender or food processor, puree the roasted vegetables with water until smooth.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes
Azifa (Lentil Salad with Mustard and Lemon)
A flavorful and refreshing salad from Morocco, Azifa is a perfect blend of textures and tastes. This recipe combines the comfort of lentils with the brightness of lemon and the tanginess of mustard.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon Dijon mustard
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
2. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in mustard and lemon juice. Cook for 1-2 minutes, or until the flavors have melded together.
5. Drain cooked lentils and add to the skillet with the mustard mixture. Season with salt and pepper to taste.
6. Serve warm or at room temperature, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Yetakelt Wet (Mixed Vegetable Stew)
This hearty Ethiopian stew is a flavorful blend of colorful vegetables, perfect for a comforting and nutritious meal.
Ingredients:
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 large red bell pepper, diced
– 1 large carrot, peeled and grated
– 1 large potato, peeled and diced
– 1 cup of mixed vegetables (such as cabbage, zucchini, and tomatoes)
– 2 tablespoons of vegetable oil
– 1 teaspoon of ground cumin
– Salt and black pepper to taste
– 4 cups of water
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onions and garlic; sauté until softened, about 5 minutes.
3. Add the bell pepper, carrot, potato, and mixed vegetables; cook for an additional 10 minutes, stirring occasionally.
4. Season with cumin, salt, and black pepper to taste.
5. Pour in the water and bring to a boil.
6. Reduce heat to low and simmer, covered, for 30-40 minutes or until the vegetables are tender.
Cooking Time: 40-50 minutes
Dulet (Spicy Tripe and Liver Sauté)
This traditional Ethiopian recipe combines the rich flavors of tripe and liver with a kick of spice, making for a hearty and flavorful dish.
Ingredients:
– 1 pound beef tripe, cleaned and cut into small pieces
– 1/2 pound pork liver, sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat one tablespoon of oil in a large skillet over medium-high heat.
2. Add the tripe and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil. Add the liver and cook until browned, about 3-4 minutes. Remove from the skillet and set aside with the tripe.
4. Reduce heat to medium. Add the onions and garlic; cook until the onions are translucent, about 5 minutes.
5. Add the cumin, paprika, and cayenne pepper to the skillet. Cook for an additional minute.
6. Return the tripe and liver to the skillet. Season with salt and black pepper to taste.
7. Simmer the mixture for 10-15 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Derek Tibs (Dry-Fried Beef with Rosemary and Peppers)
A classic Chinese-inspired dish that combines tender beef, fragrant rosemary, and sweet bell peppers. This simple recipe is perfect for a quick weeknight dinner.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 tbsp vegetable oil
– 2 sprigs of fresh rosemary, chopped
– 2 bell peppers (any color), sliced
– 2 cloves of garlic, minced
– Salt and black pepper, to taste
Instructions:
1. Heat the oil in a large wok or frying pan over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. Add the chopped rosemary, bell peppers, and garlic to the pan. Cook until the vegetables are tender, about 5 minutes.
4. Return the cooked beef to the pan and stir in to combine with the vegetables.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 15-20 minutes
Ethiopian Cabbage Tibs
A classic Ethiopian dish, Cabbage Tibs is a flavorful and spicy stir-fry made with cabbage, onions, and spices. This recipe serves 4-6 people.
Ingredients:
– 1 large head of cabbage, chopped
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons berbere spice (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onions and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, coriander, turmeric, cardamom, and cayenne pepper. Cook for 1 minute.
4. Add the chopped cabbage and cook until wilted, about 5-6 minutes.
5. Season with salt and black pepper to taste.
6. If desired, add berbere spice and stir-fry for an additional minute.
Cooking Time: 15-20 minutes
Yeabesha Gomen (Cabbage and Potatoes)
A traditional Ethiopian vegetarian dish that combines the natural sweetness of cabbage with the earthiness of potatoes.
Ingredients:
– 1 medium-sized cabbage, chopped
– 2-3 medium-sized potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 1 teaspoon ground cumin
– Salt to taste
– 2 cloves garlic, minced (optional)
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the diced potatoes and cook for about 5 minutes or until they start to soften.
4. Add the chopped cabbage, cumin, salt, and garlic (if using). Stir well to combine.
5. Reduce heat to low and let simmer for 10-15 minutes or until the vegetables are tender.
6. Serve hot with injera bread or rice.
Cooking Time: 20-25 minutes
Kik Alicha (Yellow Split Pea Stew with Turmeric)
This classic Ethiopian stew is a comforting and flavorful dish that’s perfect for any occasion. The combination of tender split peas, aromatic spices, and creamy turmeric creates a rich and satisfying flavor profile.
Ingredients:
– 1 cup dried split peas
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– 4 cups water
– Optional: 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Rinse the split peas and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the soaked peas, then set aside.
3. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add cumin, coriander, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
5. Add the drained split peas and 2 cups of water to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the peas are tender.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: Approximately 45-50 minutes
Ethiopian Lentil Sambusa
Sambusa are traditional Ethiopian fried or baked pastries filled with spiced lentils, onions, and spices. This recipe brings the flavors of Ethiopia to your kitchen.
Ingredients:
– 1 cup cooked red or green lentils
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– 1 package spring roll wrappers (usually found in the frozen food section)
– Water for sealing
Instructions:
1. In a bowl, mix together lentils, onion, garlic, cumin, paprika, salt, and pepper.
2. Lay a spring roll wrapper flat on a surface. Place about 1 tablespoon of the lentil mixture in the center of the wrapper.
3. Brush the edges of the wrapper with water. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a triangle or cylindrical shape. Repeat with remaining wrappers and filling.
4. Heat the vegetable oil in a large skillet over medium-high heat. Fry the sambusa until golden brown, about 3-4 minutes per side. Drain on paper towels.
Cooking Time: About 10-12 minutes total (including frying time).
Leave a Reply