Cuisine
Ethiopia
Ethiopian food revolves around injera, a sour, spongy teff flatbread that serves as plate and cutlery for thick, fragrant stews called wat. The berbere spice blend and spiced clarified butter, niter kibbeh, give it its character. The many fasting days of the Ethiopian Orthodox Church have made it unusually rich in vegan dishes of lentils, chickpeas and vegetables, and brewing coffee is a ceremony in its own right.
- 5 dishes
- Main dishes: 3
- Snacks and street food: 1
- Breads and pastries: 1
- vegetarian: 3
-
bread · vegan
Injera
A sour, spongy flatbread of fermented teff flour that serves as both plate and cutlery.
-
main dish
Doro wat
A thick, fiery stew of chicken and eggs on slowly cooked onions with berbere – Ethiopia’s festive dish.
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main dish · vegan
Shiro
A velvety stew of spiced chickpea or broad bean flour – the everyday dish of fasting days.
-
main dish
Kitfo
Finely chopped raw beef with fiery mitmita and spiced butter, served with fresh cheese and greens.
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snack · vegan
Samosa
Crisp triangular pastries fried in deep oil and filled with spiced potatoes and green peas.
Ethiopia on other Ominuvo maps
- World in NumbersPopulation: 135 million (2025)Source: World Bank – WDI: UN World Population Prospects (CC BY 4.0)
- Languages of the worldAmharic · official languageSource: Unicode CLDR (Unicode License v3)
- Prices around the worldEthiopian birr (ETB)Source: ISO 4217
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- Plants of the world10 characteristic plants
- Castles map1 castleSource: Wikidata (CC0 1.0)
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