Dining on Ethiopian cuisine is an experience that will transform your perception of dinner with zestful spices, communal eating, and gratifying flavors. The following recipes will allow you to experience the magic of East African cuisine with its scented cooking.
East African recipes will provide you with simple East African recipes to help introduce Ethiopian cooking to your home.
1. Doro Wat (Ethiopian Spicy Chicken Stew)
Nationally revered, Doro Wat is a wonderfully rich and complex spiced chicken stew typical of Ethiopian cuisine.
Chicken stew is accompanied by hard-boiled eggs that stew in a berbere-spiced sauce, soaking in flavors for a rewarding experience.
Ingredients
- Chicken drumsticks and thighs: 3 pounds
- Red onions: 4 large, finely chopped
- Garlic: 6 cloves, minced
- Fresh ginger: 1 2-inch piece, minced
- Berbere spice: 3 tablespoons
- Niter kibbeh (Ethiopian spiced butter): 1/4 cup
- Tomato paste: 2 tablespoons
- Chicken broth: 1 cup
- Hard-boiled eggs: 6, peeled
- Lemon: juice of 1
- Salt: to taste
Instructions
Step 1
On medium heat, place your chopped onions and no oil in a large heavy-bottomed pot.
Stir once the onions become golden brown, add in minced garlic and ginger.
Stir and cook for 2 minutes. On the pot, add berbere spice and stir. Cook for 1 minute, then add in niter kibbeh and tomato paste.
Mix all the ingredients until you have a thick reddish brown paste.
Put your chicken pieces into the pot.
For your portions, use a spoon or tongs to turn each piece, making sure they’re completely coated in the spice mixture.
Leave the chicken to cook in the mixture for 5 minutes, turning it occasionally.
Add the chicken broth to the pot and stir.
Increase the heat until the mixture starts bubbling, then reduce the heat to low.
Cover and let it simmer for 30 minutes. The chicken will soften, and the sauce will thicken.
Step 2
As the chicken simmers, prepare your hard-boiled eggs.
Using a fork, gently prick each egg several times.
This will help the eggs absorb the sauce’s flavor.
Then, add the eggs to the pot and let everything simmer for another 15 minutes.
Add the lemon juice and salt to the sauce to taste.
The sauce should coat the back of a spoon. If it’s too thin, let it simmer uncovered for a few more minutes.
Enjoy the Doro Wat while it is hot. For the Doro Wat, use a large platter lined with injera, or serve it in bowls with rice on the side.
2. Misir Wat (Red Lentil Stew)
A dazzling red lentil stew, Misir Wat, is an Ethiopian classic to prepare, especially for fasting days.
It is purely plant-based wholesome protein, owing to lentils, and is wonderfully spicy with berbere.
Ingredients
- 2 cups red lentils, rinsed
- 2 large red onions, finely chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 3 tablespoons berbere spice
- 3 tablespoons niter kibbeh or vegetable oil
- 2 tablespoons tomato paste
- 4 cups vegetable broth or water
- Salt to taste
Instructions
Step 1
To start, rinse the red lentils with cold water, agitating them for proper rinsing, and then set them aside.
Next, you need to prepare the base for the lentil stew.
You will need to get the onions and place them in the pot without any oil.
Set the heat to medium and then start to sweat the onions, stirring them from time to time, for about 10-15 minutes, until the onions are softened and lightly golden.
You can add a little splash of water or broth if they start to stick.
Pour the lentils into the pot after they have been rinsed.
Stir them gently so they become covered in the spices. Then, add the vegetable broth, mix once more, and the lentils will be ready.
Step 2
Adjust the heat so the broth reaches the boiling point.
Once boiling, turn the heat down to medium-low, and let the pot simmer without a lid.
Make sure to stir the pot at least every 5-10 minutes. This will keep the stew from burning.
The lentils will take about 25-30 minutes to cook.
You’re finished when the lentils have completely cooked, and the stew has a thick, creamy texture. It should resemble thick porridge.
For a lighter consistency, add a bit more water, or let it simmer longer if it’s too thin.
Add salt to taste, and the Misir Wat is ready. It can be served warm with injera or enjoyed with other Ethiopian dishes.
3. Kitfo (Ethiopian Steak Tartare)
Considered a delicacy, Kitfo consists of finely minced raw beef that’s mixed with mitmita spice and niter kibbeh. It’s rich, buttery, and incredibly delicious.
Ingredients
- 1 pound very fresh, high-quality lean beef (sirloin or tenderloin)
- 1/4 cup niter kibbeh,
- melted 1 tablespoon mitmita spice (or berbere),
- Salt to taste
- 1/4 cup ayib (Ethiopian cottage cheese) or ricotta Collard greens, cooked
Instructions
Step 1
As this dish includes raw meat, it must be as fresh as possible.
Purchase beef from a reputable butcher on the day you’ll be preparing the dish.
Request a lean cut of sirloin or tenderloin.
When it comes time to prep, make sure to keep it in the fridge until you are ready to cut the beef.
With a very sharp knife on a clean cutting board, and with the knife still, cut away any pieces of fat, as well as any connective tissue from the beef.
All you want is the pure red meat.
Slice the beef as thin as you can and then cut it into very tiny strips.
Chop the strips as finely as possible to make a mince.
You can also do this in a food processor, pulsing it 3-4 times, but be careful not to make it into a paste.
Warm the niter kibbeh slowly over low heat in a small pan.
Add the mitmita spice and salt into the warmed butter and stir to incorporate.
Step 2
Put your minced beef in a bowl. Pour warm spiced butter over the beef.
With a fork, lightly combine the butter and beef until the beef is fully coated.
The butter’s warmth will help to slightly warm the meat.
Try a small amount, and if necessary, adjust the seasoning. The mixture has to be rich and full of flavors.
You can serve this immediately on a plate along with a side of ayib and collard greens. Don’t forget the injera for scooping.
Note: If you prefer cooked meat, you can make this “leb leb” style.
Simply move the mixed beef to a warm pan and stir for 1-2 minutes.
The beef will be lightly cooked and still pink in the center.
4. Shiro Wat (Chickpea Flour Stew)
Shiro is the ultimate comfort food, a creamy stew made from ground chickpea flour. It comes together quickly and is incredibly satisfying.
Ingredients
- 1 cup shiro powder (a flour blend made with ground chickpeas)
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 inch piece ginger, minced
- 3 tablespoons niter kibbeh or oil
- 1 tablespoon berbere spice
- 1 tomato, diced
- 3 cups water
- Salt to taste
Instructions
Step 1
Put your chopped onions in a pot with a small splash of water.
Turn the heat to medium and cook for about 10 minutes, stirring occasionally, until they’re soft and translucent.
Add the garlic and ginger. Stir them in and cook for 2 minutes until fragrant.
Add niter kibbeh, berbere spice, and diced tomato to the pot.
Stir everything together and cook for 3 minutes. The tomato will start to break down.
While that cooks, prepare your shiro mixture. In a separate bowl with 1 cup of water, measure out the shiro powder.
While pouring the water, whisk it in until smooth.
This will help ensure the mixture will be free of lumps, which will cause problems when the shiro is cooking.
Pour the smooth shiro mixture into your pot, stirring constantly as you pour.
Add the remaining 2 cups of water and stir everything together.
Step 2
Increase the heat to medium-high and, while stirring frequently, gently bring the mixture to a boil.
Once the mixture reaches a boil, turn the heat down to low.
For 15-20 minutes, it can be left to simmer without much attention, just a stir every 5 minutes to ensure nothing burns to the bottom.
You’ll know it’s ready when it reaches a thick, creamy consistency, like a gravy or porridge. It should coat the back of a spoon.
Adjust for salt, then serve hot. For the full experience, serve with injera, creating a well in the centre and spooning niter kibbeh on top, if desired.
5. Tibs (Ethiopian Sautéed Meat)
Tibs is a favorite Ethiopian dish that consists of sautéed meat with vegetables. It is quick to prepare, adaptable, and delicious.
Ingredients
- 1.5 pounds of beef sirloin or lamb, cut into bite-sized cubes
- 2 big onions, sliced
- 2 bell peppers (your choice of color), sliced
- 4 cloves of garlic, minced
- 2 sliced jalapeño peppers (optional).
- 3 tbsp of niter kibbeh or butter
- 1 tbsp of berbere spice
- 1 tsp of cardamom
- Fresh rosemary
- Salt and black pepper to taste
Instructions
Step 1
Prepare all your ingredients ahead of time. This dish is fast to cook.
Dice your meat into 1-inch cubes, slice the onions and the peppers, and the garlic.
Get a big skillet or a wok and put it over high heat.
Add the niter kibbeh and let it get hot and melt. This dish needs the pan to be extremely hot.
Place the meat cubes. Be sure to lay them out.
Let them sit without stirring them for 1 to 2 minutes to let them form a brown crust.
After that, stir and let it cook for 2 to 3 minutes until all sides are browned, and the inside is still slightly pink.
After this, take the meat out and place it in a dish.
In the same hot pan, add the sliced onions.
Cook for around 5 minutes, stirring now and then, until the onions soften and begin to char around the edges.
Add the minced garlic, sliced bell peppers, jalapeños, and a few rosemary sprigs.
Mix and cook for 3 to 4 minutes, until the peppers become tender-crisp.
Step 2
Add the carved meat and any juices that collected on the plate.
Sprinkle the berbere spice and cardamom on top, then toss to combine and cook for another 2 to 3 minutes.
Taste, then season with salt and black pepper. Discard the rosemary sprigs.
Serve while hot and fresh, on a bed of injera or with rice on the side.
6. Gomen
Braised Ethiopian collard greens are an essential part of any Ethiopian meal.
This side dish, in particular, is simple, mellow, and earthy, and creates the needed balance against spicier dishes.
Ingredients
- 2 pounds collard greens, stemmed and chopped
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tablespoons niter kibbeh or oil
- 1/2 teaspoon turmeric
- 1/4 teaspoon cardamom
- 1/2 cup water
- Salt and pepper to taste
Instructions
Step 1
To start, rinse your collard greens well with cold water.
To take out the stem, fold a leaf in half and slice alongside the stem.
Stack a bunch of leaves, roll them, and slice to form thin ribbons. Cut the ribbons into smaller pieces.
Place your chopped onion into a large pot with a splash of water.
Heat to medium temperature for about 5 minutes. The onion should soften and become translucent, stirring occasionally.
Introduce the minced garlic and ginger to the pot, stir, and let them cook for 2 more minutes to release the fragrance.
Mix in the niter kibbeh and the spices, turmeric, and cardamom. Observe how the mixture colors after adding turmeric.
Put all your chopped collard greens into the pot.
They may look like a lot at first, but remember that they will reduce quite a bit.
After that, add the water and toss the greens with your tongs and mix with the spice blend.
Step 2
Now, you want to cover the pot and reduce the heat to medium-low, and you want to leave that for 20 to 25 minutes, stirring every 5 to 10 minutes.
You’ll know they are ready once they are soft, and volume has reduced by about ⅔.
Once the time is up, remove the lid, taste, and check for seasoning.
Enjoy them warm with spicy wats and other stews.
7. Atkilt Wat (Cabbage and Potato Stew)
In under 30 minutes, you can assemble this extremely light and healthy vegetable stew with warm spices.
Ingredients
- 1 small head of cabbage, chopped
- 3 medium potatoes, peeled and cubed
- 2 large carrots, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tablespoons vegetable oil or niter kibbeh
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/2 cup water
- Salt to taste
Instructions
Step 1
First, start working with your vegetables. For the potatoes, peel and cube them into bite-sized pieces.
Slice the carrots into rounds about a quarter inch thick, and prepare the cabbage, onion, and head of garlic into large pieces.
Mince the garlic and ginger.
In a large pot, warm the oil over medium heat.
When it’s hot, add the chopped onion, and in about five minutes, it should be soft and translucent.
Give it the occasional stir, and set a timer on your phone.
When the timer rings, add the minced garlic and ginger, then stir them in, and let the oil infuse for anywhere between one and two minutes.
Add the spices turmeric and cumin, and top it off with black pepper. Combine.
Let the spices infuse in the onion mixture for about half a minute while the turmeric works its magic on the mixture, coloring it a bright yellow.
Step 2
You should add the cubed potatoes and sliced carrots first, as they take longer to cook.
Combine them in the spice mixture to get them coated evenly. Pour in the water and give it another stir.
Leave the lid on the pot to allow the contents to steam. This should take 10 minutes.
Give the pot a shake now and then to avoid burning the contents.
Distribute the cut cabbage on top. Although it looks like a lot, the cabbage will shrink.
Replace the lid and allow the pot to steam for 10 to 15 minutes. You want to stir the pot every so often.
You will know the cooking is done when the potatoes can be easily pierced and the cabbage is soft.
Check for seasoning. Add salt. If it looks like there is too much liquid, feel free to leave the pot without a lid on it and allow it to cook a little longer to reduce the liquid.
Eat it hot with injera, or with stew.
8. Siga Wat (Beef Stew)
It is like Doro Wat, but made with beef. Traditionally, Siga Wat is a richly prepared stew, simmering beef with berbere spice until tender.
Ingredients
- 2 pounds beef stew meat, cut into chunks
- 3 large red onions, finely chopped
- 5 cloves garlic, minced
- 2-inch piece of ginger, minced
- 3 tablespoons berbere spice
- 1/4 cup niter kibbeh
- 2 tablespoons tomato paste
- 1.5 cups beef broth
- 1 teaspoon fenugreek seeds (optional)
- Salt to taste
- Fresh lemon juice
Instructions
Step 1
Cut your beef into chunks about 1.5 inches in size. Pat them dry with paper towels so they’ll brown nicely.
Place your finely chopped onions in a large, heavy pot without any oil.
Turn the heat to medium and cook for about 15 minutes, stirring every few minutes.
The onions will release moisture and gradually turn golden brown.
This slow caramelization is key to the deep flavor. Add a tablespoon of water if they start sticking.
Once the onions are caramelized, add the minced garlic and ginger. Stir them in and cook for 2 minutes.
Add the berbere spice and stir for about 1 minute to toast it.
Then add the niter kibbeh and tomato paste. Mix everything to form a thick, fragrant paste.
Once the chunks of beef are ready, place them into the pot.
With a wooden spoon, mix the meat so all pieces are covered with the spices.
Allow the beef to sear for 5 minutes, turning occasionally, until all sides are brown.
Step 2
Add the beef broth to the pot. If the fenugreek seeds are being used, place those in now.
Combine all the ingredients and raise the temperature to boiling.
After the contents are boiling, lower the heat and cover the pot for 1.5 to 2 hours of gentle, low simmering.
Every 30 minutes, check and stir the contents. The beef is done when fully tender and can be pulled apart easily with a fork.
Once the simmering is done, the sauce should be able to coat the beef and not be watery.
If it is, simmer with no cover for a few minutes. If the sauce is too thick, add a little water to thin it.
Add lemon juice and adjust the salt accordingly.
Enjoy the beef while it’s hot with injera and a side of gomen.
9. Yebeg Alicha (Mild Lamb Stew)
Mild dishes are the softer version of wat stews, made without berbere.
This lamb stew does pack a slight tang, is turmeric-based, and has a gentle aroma, which makes it perfect for those who enjoy less intensity in the food.
Ingredients
- 2 pounds of lamb shoulder, cut into chunks
- 3 large onions, finely chopped
- 6 cloves garlic, minced
- 2-inch piece of ginger, minced
- 1/4 cup niter kibbeh
- 2 tablespoons turmeric
- 1 teaspoon black pepper
- 1 cup lamb or chicken broth
- 3 medium potatoes, cubed
- 2 carrots, sliced
- Juice of 1 lemon
- Salt to taste
Instructions
Step 1
Trim the shoulder and cut it into 1.5-inch chunks. Remove the large pieces of fat, but not all, for flavor.
Without oil, put the finely chopped onions in a large pot.
Let them cook for 15 minutes over medium heat. You should stir frequently. Onions should soften and become a golden color.
Add minced garlic and ginger, and stir and cook for 2 minutes until they are fragrant.
Sprinkle the turmeric and black pepper over the onions and stir.
After, add the niter kibbeh and combine all of it together. You will see a bright yellow color, which is a result of the turmeric.
Put the lamb chunks in the pot. Make sure to stir them so they can be evenly coated with the spice mixture.
Let them cook for around 5 minutes, making sure to brown the meat on all sides.
Step 2
After 5 minutes, add the broth and stir. Let the mixture come to a boil, then reduce the temperature to a simmer.
Keep the lid on the pot for 45 minutes.
Make sure to stir the pot every so often to help everything simmer evenly to prevent ingredients from sticking.
Add the cubed potatoes and the sliced carrots to the pot.
Make sure to push them down so they are under the liquid.
Cover the pot again and let everything cook for 30 more minutes, until all the lamb and vegetables are soft and tender.
Take the pot off the heat and add the lemon juice, which brightens and balances the stew’s richness. Make sure to add the right amount of salt for seasoning.
Enjoy the stew with injera or rice.
It is mild and comforting, which makes for a perfect accompaniment to spicier dishes.
10. Kikil (Spiced Oxtail Stew)
This dish focuses on the oxtail, which is generally more tender and has a gelatinous texture, and is fairly mild for a stew.
It can take some time to cook, but the oxtail is well worth the wait as it becomes very tender.
Ingredients
- 3 pounds of oxtail, cut into pieces
- 2 large onions, finely chopped
- 5 cloves garlic, minced
- 2-inch ginger, minced
- 3 tablespoons niter kibbeh
- 1 tablespoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon cardamom
- 4 cups beef broth
- 2 tablespoons lemon juice
- Salt to taste
Instructions
Step 1
Salt properly; oxtail is usually sold cut into pieces. Rinse under running water, and dry with paper towels.
Without oil, put the chopped onions in a large heavy pot.
Cook over medium heat for about 10 mins, stirring fairly often so it doesn’t burn.
After the onions are done, add the minced garlic and ginger. Cook for about 2 mins.
Next, add niter kibbeh, turmeric, black pepper, and cardamom.
Stir well; the mix will take on a beautiful yellow hue with turmeric.
Next, add the oxtail. Use the tongue to flip each piece so every part is coated with the mix.
Cook for about 8 mins, browning the oxtail on all sides.
Add all the beef broth. Bring to a boil, then crank the heat to low. Afterwards, you will set it to simmer for a long time.
Step 2
For 3 to 3.5 hours, let the pot simmer very slowly and gently.
Each hour, open the pot to stir, and if the liquid is getting too low, replenish with a bit of water.
The long cooking time is essential to tenderize the meat.
When the oxtail is ready, the meat will be falling from the bones, and the sauce will be rich and thick from the gelatin, with a lovely silky texture.
Add the lemon juice and salt to taste.
When serving, provide the dish with injera and let everyone soak up the rich, seasoned sauce.
Provide small bowls for bones.
11. Azifa (Lentil Salad)
As a cool lentil salad made with mustard, lemon, and vegetables, Azifa is a refreshing change from the hot stews. It is also a great side dish or light lunch.
Ingredients
- 1.5 cups green or brown lentils
- 1 small red onion, finely diced
- 1 jalapeño pepper, minced
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- Juice of 2 lemons
- 1 teaspoon cumin
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
Step 1
First, cook the lentils. Rinse them in a strainer under cold water.
Put them in a medium pot and add enough water to cover them by about 2 inches.
Bring the water to a boil over high heat.
Once boiling, reduce the heat to medium-low and let the lentils simmer for 20-25 minutes.
Check them at 20 minutes by tasting one.
They should be tender but still hold their shape, not mushy. If they need more time, cook for another 5 minutes.
Drain the cooked lentils in a strainer and rinse them with cold water to stop the cooking.
Let them cool completely. You can spread them on a plate to cool faster.
While the lentils cool, prepare your dressing.
In a large bowl, whisk together the Dijon mustard, olive oil, lemon juice, and cumin until smooth and combined.
Finely chop the red onion. If you prefer a milder dish, you can deseed and mince the jalapeño.
Cut the fresh cilantro. When the lentils have cooled completely, incorporate them into the bowl containing the dressing.
Include the onion, jalapeño, and cilantro as well.
Gently combine the ingredients until the lentils have a complete coat of dressing and the ingredients are uniformly dispersed.
Adjust the seasoning with salt and black pepper to your liking.
For the best flavor, allow to sit, covered, in the fridge for 30 minutes to a few hours.
This dish can be served as a side dish or appetizer.
Enjoy it cold or at room temperature.
12. Yataklete Kilkil (Mixed Vegetable Stew)
This dish is a more mild approach to the Ethiopian cuisine as you enjoy this beautifully colorful mix of vegetables and aromatic spices.
Ingredients
- 2 medium potatoes
- 2 large carrots, sliced
- 1 cup green beans, trimmed and halved
- 1 small head of cauliflower, cut into florets
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3 tablespoons vegetable oil
- 1 tablespoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1 cup vegetable broth
- Salt and pepper to taste
Instructions
Step 1
Prepare all your vegetables first. Peel and cube the potatoes into bite-sized pieces.
Slice the carrots into rounds. Trim the green beans and cut them in half.
Cut the cauliflower into small florets. Chop the onion and mince the garlic and ginger.
In a large pot, heat the oil and add the chopped onion. Cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and ginger, stir in, and cook for 2 minutes until fragrant.
Add the turmeric, cumin, and coriander, and stir into the onion base. Cook for about 30 seconds until the spices are fragrant.
To begin with, add the cubed potatoes and sliced carrots, as they take the longest to cook.
Stir to coat them with the spice mixture, then add the vegetable broth.
Cover the pot and let it simmer for 10 minutes. At this point, the potatoes should be starting to soften.
Next, add the green beans and cauliflower florets, and stir everything together once more.
Cover the pot again, and let it cook for another 10-15 minutes.
To check, pierce the vegetables with a fork. They should all be tender but not mushy.
If they need more time, cook for another 5 minutes.
Taste and add salt and pepper as needed.
This stew is excellent served hot with injera, or as a side to other Ethiopian dishes.
It is a versatile vegetable stew that goes well with everything.
13. Dulet (Spiced Organ Meat Mix)
This is for the adventurous eater. Dulet consists of finely chopped organ meats and tripe, seasoned and cooked with flavors and Ethiopian butter. It is rich, distinctive, and a favorite.
Ingredients
- 1 pound mixed organ meats (liver, kidney, tripe), cleaned and finely chopped
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3 tablespoons niter kibbeh
- 1 teaspoon mitmita or berbere spice
- 1/2 teaspoon cardamom
- 1 jalapeño pepper, minced
- Fresh cilantro, chopped
- Salt to taste
Instructions
Organ meats require careful cleaning. If your butcher hasn’t already cleaned them, rinse the liver, kidney, and tripe under cold water.
For tripe, you may need to parboil it first for 30 minutes to tenderize it, then rinse again.
Pat all the organ meats dry with paper towels.
Using a sharp knife on a clean cutting board, cut them into very small dice, about 1/4 inch pieces or smaller.
The finer you chop them, the better the texture will be.
Put your finely chopped onion in a large pan without oil.
Turn the heat to medium and cook for about 5 minutes, stirring occasionally, until the onion softens.
Add the minced garlic and ginger. Stir and cook for 2 minutes.
Add all of your finely chopped organ meats to the pan. Turn the temperature to medium-high.
For best results, toss them occasionally to ensure even cooking.
After 8 to 10 minutes, the organ meats should be fully cooked, any remaining moisture should evaporate, and they should no longer be pink.
Add the niter kibbeh, mitmita spice, and the cardamom, then mix everything and allow it to cook for an additional 2 minutes for the spices to coat the meat and to allow the mixture to become aromatic.
Add the minced jalapeño pepper and allow to cook for an additional 1 minute.
Turn off the heat, add the chopped fresh cilantro and mix well, then taste and adjust the seasoning with salt if necessary.
Enjoy it warm with injera or fresh bread. It’s rich, so it’s best in small quantities.
Ingredient Swaps to Make Recipes Work for You
Berbere Spice
If you don’t have berbere available to you, you can make a substitute by combining 2 tablespoons of paprika, 1 teaspoon of cayenne pepper, 1/2 teaspoon of ground ginger, coriander, cardamom, black pepper, fenugreek, 1/4 teaspoon of cinnamon, allspice, and cloves.
The mixture can be stored in an airtight container for future use.
Niter Kibbeh
To substitute, use ghee or clarified butter with a little turmeric, garlic powder, and ginger powder.
Plain butter and olive oil can be used too, but they will take away some of the authentic flavor.
To make niter kibbeh, gently simmer butter with garlic, ginger, onion, and spices, then strain to remove the solids.
Injera
You can use rice, quinoa, flatbread, naan, or even sourdough bread to serve these stews and soak up the sauces.
Traditional injera is made from teff flour, but the vital part is having something to scoop with.
Red Onions
You can use yellow and white onions interchangeably in all these recipes. The method for cooking is the same.
Fresh Ginger and Garlic
You can, in an emergency, substitute 1 teaspoon of garlic powder and 1 teaspoon of ginger powder for every tablespoon of fresh.
Fresh is always better for flavor, but dried works in a pinch.
Mitmita Spice
If you cannot find mitmita for Kitfo, use berbere spice instead.
Mitmita is spicier and has a different flavor profile, but berbere works for most purposes.
Shiro Powder
This is a specialized ingredient found at Ethiopian markets.
If you cannot find it, you can use chickpea flour and a little berbere spice.
The texture and flavor will not be the same.
Most Ethiopian stews and all vegetable dishes are great for meal prep.
How To Store And Reheat
Refrigerator Storage
Before putting dishes into airtight containers, let them cool entirely.
Most wats and stews are fine refrigerated for 4 to 5 days, and many may taste even better the next day as the flavors meld.
To help avoid losing the distinct flavor of various dishes, store them in different containers.
Freezer Storage
Ethiopian stews can freeze for 3 months and are among the best dishes for freezing.
After cooling, place them in individual portions in freezer-safe containers.
To avoid problems on weeknights, leave 1 inch of space at the top as liquids freeze and expand.
Write the date and name on the container.
Dishes with hard-boiled eggs can’t be frozen as the eggs become rubbery.
For the Doro Wat, the eggs should be removed before freezing.
Reheating
Stews should be reheated on the stove over low heat with water or broth, stirring often so it doesn’t stick and the sauce doesn’t become too thick.
For microwaving, use medium heat and stir at the halfway point.
High heat should be avoided as it will make the meat tough.
Fresh Ingredients
Dishes with fresh herbs, like Azifa and Dulet, should be eaten in 2 to 3 days.
After this, the herbs lose their sharp flavor, and sad as it is, the lentils or meat don’t change much in comparison to the fresh herbs.
Injera Storage
Store injera wrapped in plastic wrap or in a sealed bag at room temperature for 2-3 days, in the refrigerator for up to a week, or in the freezer for several months.
Use parchment paper to separate layers to prevent sticking.
Tips for Success with Ethiopian Cooking
The Onion Base is Everything
Most Ethiopian recipes start with slowly caramelized onions cooked without oil.
It is important not to rush caramelizing the onions, as that develops the flavor base for the entire dish.
Onions should be golden, soft, and sweet, and this usually takes 10-20 minutes, depending on the recipe.
Be sure to stir frequently, and if they start sticking, add water slowly by the tablespoon.
Toast Your Spices
When preparing a dish with berbere or other ground spices, be sure to briefly toast the spices in the pan, then add the wet ingredients.
The one-minute interval in a heated pan toasting spices will significantly enhance the flavor, as well as the aroma in the room.
Low and Slow for Stews
Most Ethiopian stews will be very forgiving with the patient cooking technique.
Ethiopian cuisine is seasoned heavily with spice.
When preparing food for someone whose spice tolerance is unknown, do not use as much berbere or mitmita as the recipe may suggest.
It is advisable to taste first. It is possible to add more spice, but once it is added, it cannot be undone.
Make Niter Kibbeh in Batches
Ethiopian spiced butter remains fresh for several months.
You can make it in large quantities by slow simmering one pound of butter with garlic, ginger, onion, and spices for one hour, then straining it to get rid of the solids.
This will make cooking weeknight Ethiopian meals even faster.
Balance is Key
Traditional Ethiopian meals are comprised of several different dishes.
When setting the meal, keep these elements in mind: one of the dishes should be spicy, one should be mild, and the other should consist of vegetarian elements.
For balanced coordination, one spicy wat should be served with a mild alicha, a vegetable side, and a salad, to complete the meal.
Embrace the Communal Spirit
Sharing food is an important part of Ethiopian culture.
This is also a way to capitalize on the use of instruments.
Lay your food on a large platter with injera on top, and invite your guests to use their hands for a meal.
This practice is as much for bonding as it is for food.
Getting Used to New Ingredients
When you encounter berbere, niter kibbeh, or shiro powder for the first time,
It is best to start with basic recipes that highlight one or two of the new ingredients to learn about the flavors of the new ingredients.
Shiro Wat and Misir Wat are two great recipes to start with.
Conclusion
These 13 traditional Ethiopian recipes are designed with easy-to-follow instructions perfect for newbies and highlight the aromatic flavors of East African cuisine.
From the popular Doro Wat to the comforting veggie stews, you now have a complete range of recipes that focus on traditional communal eating and the remarkable flavors of Ethiopian cuisine.