Ethiopia Eats

Indigenous Ethiopian Cuisine

Dining in Ethiopia is characterized by the ritual breaking on Injera and eating from the same plate, signifying the bonds of loyalty and friendship. These bonds are often demonstrated in the form of “Gursha” – that is the placing of food in the mouth of another diner from one’s own hand. Ethiopian dishes are known by the variety of spices from which they get their exotic tastes.

Watt is a stew that comes in the form of beef, lamb, chicken , fish and vegetables. These range from spice to very mild.

• The mildly seasoned Watt is called Alicha.
• The spicy one with hot pepper is called “Qey Wott.”
• Vegetarian dishes are also very popular in Ethiopian cuisine, especially during the religious season of Lent.

The variety of watt and Alicha made of lentil, peas and other vegetables are just as popular and tasty as those with meats.

Drinks: Ethiopian Tea

This tea is fragrant and relaxing. It includes all spice, cardamom and a cinnamon chip that are all boiled and steeped in water to create a flavorful tea.

Appetizers: Sambusas

Thin dough shells stuffed with minced meat and/or vegetables.
We had a sampler of Sambusas filled with beef, chicken,
whole lentils, spinach and potato & carrot.

Taste of Ethiopia

Platters for every four people.

Doro Wat

Chicken leg & thigh marinated in lemon juice & ginger,
cooked in a homemade spice sauce until tender.
This is served Ethiopian style with a hard boiled egg.

Yemisir Watt (Spicy) & Kik Alicha (Mild)

Yemisir Watt are red lentils simmered in a spicy onion sauce.
Kik Alicha are split peas cooked in a mild sauce of onion, garlic & ginger.

Gomen, Yebeg Alicha (mild), Quosta

Gomen are chopped collard greens simmered in a mild garlic & onion sauce.
Yebeg Alicha is lamb meat booked in a mild onion, garlic, ginger & basil sauce.
Quosta are chopped spinach simmered in a mild garlic & onion sauce.

Dinich Alicha & Kay Watt

Dinich Alicha are potato cubes & carrots cooked in a ginger,
garlic, & onion sauce with Ethiopian spices Kay Watt are lean beef meat cubes cooked in a spice

Tikel Gomen & Dinich Alicha

Tikel Gomen is sliced cabbage & carrots cooked in a mild sauce.
Dinich Alicha are string beans, carrots and potatoes
cooked in a mild onion, garlic & ginger sauce with Ethiopian spices.

Injera

Injera is the traditional Ethiopian bread that is part of every entree. It’s a pancake like bread on which the various stew dishes are served. The traditional way of eating it is with your fingers. A bit sized piece of injera is broken off to pick up a mouth full of the chosen dish.

Coffee

There is no better way to end this diverse excursion into Ethiopian food than with the best coffee of the world, prepared in the legendary Ethiopian coffee ceremony. Ethiopia’s coffee ceremony is an integral part of Ethiopian social and cultural life. Taking part in any coffee ceremony is considered a mark of friendship or respect and is an excellent example of Ethiopian hospitality.