Ethiopia

mulugeta wolde

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Discover the Rich and Shared Flavor of Ethiopian Cuisine!

Ethiopia, a country with majestic mountains, ancient Christian traditions, and a long, uninterrupted history, is a jewel of the Horn of Africa. It is unique for its culture, which has developed its own script, calendar, and, most importantly, unique culinary rituals. Ethiopian cuisine is not just about the food, but about communal sharing, friendship, and ritual.

The foundation of Ethiopian cuisine is injera, a large, thin, spongy flatbread made from the ancient grain teff, which has a slightly sour taste due to a long fermentation process. Injera serves not only as a side dish but also as edible cutlery—a torn piece is used to scoop up the other components. The meal consists of various “wats” (thick stews/curries), which can be meat-based, such as the famous doro wat (spicy chicken stew with an egg), or vegetable-based, often made from lentils and chickpeas, reflecting strict fasting traditions. A key ingredient that gives the dishes a deep red color and intense flavor is the spice blend berbere.