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Guide To Ethiopian Cuisine

Alicha (al-ee-cha)

A mild version of a stewed dish, usually slow cooked or stewed with tumeric

Ambasha (am-ba-sha)

Traditional thick skillet-baked Ethiopian bread

Awaze (ah-wa-zay)

A spicy red pepper paste

Ayib (aa-yib)

Homemade Ethiopian farmers cheese

Berbere (ber-ber-e)

A powdery mixture of dried chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.

Beyaynatu (be-ye-ay-naa-too)

Is a mixed platter which includes a variety of different dishes the word itself means “Many Kinds”

Buna (boo-na)

Ethiopian coffee, traditionally brewed in a clay jebena pot and served black

Fir Fir (fir-fir)

Shredded pieces of injera, sautéed in a spicy butter sauce

Injera (een-jer-aa)

Ethiopian flat bread, made of a mixture of fermented whole wheat and teff flour

Jebena (jeb-e-na)

Traditional clay pot, used for brewing and pouring Ethiopian coffee

Kitfo (kit-fo)

Ethiopian steak tartar made from freshly ground meat, butter, and spices

Messob (meh-sob)

A communal dining experience utilizing a shared round platter

Mitmita (mit mee-ta)

A blended powder of spicy red peppers and salt

Shai (shiy)

A blend of Ethiopian black tea leaves, infused with cardamom, cinnamon and cloves

Teff

A grain, the size of a poppy seed , that is gluten free and naturally high in protein and minerals

Teff Injera (teff een-jer-a)

A traditional injera bread that is gluten free and made entirely of teff flour

Tibs (tibs)

Sautéed meat, seafood, or vegetable dish, often cubed

Wot (wot)

A thick spicy stew made using a base of onions, garlic, ginger and berbere powder

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