Eastern Africa
Food of Ethiopia
The 7 most iconic national dishes of Ethiopia — real photos, key ingredients and tasty facts behind every plate.
Africa
Injera
A large, spongy sourdough flatbread made from teff flour that is central to Ethiopian meals, used as both plate and utensil. Its tangy flavour and bubbly surface are instantly recognisable.
Did you know?
Injera is traditionally served under and alongside stews, and eating from the same platter is an important part of Ethiopian communal dining.
Doro wat
A rich, fiery chicken stew simmered with onions, berbere and spiced butter, usually served with hard-boiled eggs on injera. It is widely regarded as Ethiopia’s best-known celebratory dish.
Did you know?
Doro wat is especially associated with major holidays in Ethiopian Orthodox Christian households, including Genna and Fasika.
Kitfo
Finely minced raw beef seasoned with spiced clarified butter and mitmita, often served with soft cheese and greens. It is buttery, chilli-hot and one of the country’s most famous meat dishes.
Did you know?
Kitfo is strongly associated with the Gurage people, and many Ethiopians specify whether they want it raw, lightly warmed, or fully cooked.
Tibs
Sautéed cubes or strips of meat, usually beef or lamb, cooked with onions, peppers and spices. Depending on the version, it can be juicy and rich or crisp at the edges from a hot pan.
Did you know?
Tibs is a broad family of dishes rather than a single fixed recipe, and special versions are often ordered for festive occasions or restaurant meals.
Shiro
A thick, comforting stew made from powdered chickpeas or broad beans cooked with onions, garlic and spices. Smooth, earthy and deeply savoury, it is a staple especially during fasting periods.
Did you know?
Because Ethiopian Orthodox fasting traditions avoid animal products on many days of the year, shiro is one of the most important everyday vegan dishes in the country.
Firfir
A hearty dish of shredded injera tossed with spiced sauce, often based on berbere and niter kibbeh. It is soft, tangy and warming, and commonly eaten for breakfast.
Did you know?
Firfir is a practical way to use leftover injera, and versions vary widely, including one made with the bright red spiced butter sauce called silsi.
Genfo
A thick porridge-like Ethiopian dish made from barley or wheat flour and traditionally served hot with spiced butter and berbere. It is an old-fashioned comfort food with strong ties to home cooking.
Did you know?
Genfo is often shaped with a well in the center to hold spiced butter and seasoning.