Ethiopian Cuisine

Ethiopian dish

  Ethiopian cuisine is mostly based on spicy vegetables and meat dishes in form of wot and served atop injera which is a large sourdough flatbread. No utensils are used.

  Besides, the traditional Ethiopian cuisine do not uses any kind of pork; mainly this is because they are either Muslims or Ethiopian Orthodox Christians, and so their cuisine contains many vegetarian dishes.

  Ethiopian people are very known by their spicy cuisine, including fenugreek, cumin, basil, coriander, ginger, saffron, mustard, cardamom, red pepper and thyme. Among their principal ingredients are beef, chicken, fish, goat or lamb, legumes such as split peas or lentils, and vegetables such as potatoes, carrots and chards.

  Recipes of Ethiopia at www.africa.upenn.edu


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