Ethiopian cuisine
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Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of wat, a thick stew, served on top of injera, a large sourdough flatbread, whi
Bäyaynätu (Amharic: በያይነቱ, romanized: bäyaynätu): this meal consisting of injera and several kinds of wat (stew) is typical of Ethiopian cuisine.
Ethiopian kita herb bread
Ethiopian vegetarian food plate
Ajwain or radhuni, korarima, nigella and fenugreek (clockwise, from top) are used with chilis and salt to make berbere (Amharic: በርበሬ), a basic ingredient in many Ethiopian dishes.
Fit-fit
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Fit-fit or fir-fir,, is Eritrean food typically served as breakfast. It is generally made with shredded Ethiopian flat bread, spiced clarified butter, and a hot spice blend called berbere. Fit-fit is
Ethiopian cuisine
…Anebabero – layered thick injera soaked in a butter and spiced berbere mixture. Fir-fir – shredded injera or bread mixed with spicy stew or wot, often served as a hearty breakfast. Asa goulash – a fish stew cooked with onions, tomatoes…
Injera fit-fit served with jalapeño peppers