Ethiopian food is the cuisine of Ethiopia, which has rich cultural traditions that make it unique and distinctive. Here are some key aspects of Ethiopian food:
1. Injera – This is the foundation of Ethiopian cuisine. It’s a spongy, fermented flatbread made from teff flour that is used to scoop up stews and curries.
2. Berbere – This is a spice blend that is essential to Ethiopian cooking. It typically contains chili peppers, garlic, ginger, basil, and various other spices.
3. Wat – These are thick, spicy stews made with ingredients like lentils, chicken, beef, lamb or vegetables simmered in berbere and other spices.
4. Vegetable Dishes – Many Ethiopian dishes are vegetable-based, such as gomen (collard greens), atkilt (mixed vegetables), and shiro (ground chickpea stew).
5. Raw Meat Dishes – Kitfo (finely chopped raw beef with spices) and gored gored (very fresh raw beef cubes) are popular raw meat dishes.
6. Communal Eating – Ethiopian food is traditionally eaten by tearing off pieces of injera and using it to scoop up the various shared stews and curries arranged on it.
7. Spices – Besides berbere, Ethiopian cooks use many spices like cumin, cardamom, coriander, fenugreek, turmeric and nigella seeds.
8. Coffee Ceremony – An important part of Ethiopian culture and hospitality involves the ritualistic brewing and serving of coffee.
Overall, Ethiopian cuisine showcases indigenous ingredients like teff, niter kibbeh (spiced butter) and makes extensive use of legumes, meat, and aromatic spice blends for robust and complex flavors.