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Beyaynetu: This meal consisting of injera and several kinds of wat (stew) is typical of Ethiopian cuisine.
Beyaynetu: This meal consisting of injera and several kinds of wat (stew) is typical of Ethiopian cuisine.
Ethiopian kita herb bread
Ethiopian kita herb bread
Ajwain or radhuni, korarima, nigella and fenugreek (clockwise, from top) are used with chilis and salt to make berbere (Amharic: በርበሬ), a basic ingred
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.
Doro wat, consisting of stewed chicken and boiled eggs, is one of the most popular dishes for breaking religious fasts in Ethiopia.
Doro wat, consisting of stewed chicken and boiled eggs, is one of the most popular dishes for breaking religious fasts in Ethiopia.
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Beyaynetu: Meal consisting of injera and several kinds of wat or tsebhi (stew) is typical of Ethiopian cuisine.
Beyaynetu: Meal consisting of injera and several kinds of wat or tsebhi (stew) is typical of Ethiopian cuisine.
Batter is poured rapidly in a spiral from the outside inwards. Debre Markos, Ethiopia.
Batter is poured rapidly in a spiral from the outside inwards. Debre Markos, Ethiopia.
Injera being cooked on a griddle.
Injera being cooked on a griddle.
Woman checking the baking of an injera in her house. Gheralta, Ethiopia.
Woman checking the baking of an injera in her house. Gheralta, Ethiopia.