Foods of Ethiopia
Ethiopia is a culinary paradise for those used to the heavier, starchier dishes of many of its African neighbors. No matter where you travel to in the country, you will be able to find a good, satisfying meal that won't break your pocketbook. What pasta is to Italy and the baguette to France, injera, (a slightly sour, fermented pancake made from tef) is to Ethiopia. The injera is topped with a variety of flavorful stews, called wat, made from meat, beans or vegetables. Leftover injera is even served for breakfast. To round out your meal, there are a variety of beverages. Coffee was first discovered here and you won't have to go far to find a cup of excellent espresso. For those who prefer stronger stuff, try the traditional honey wine called tej.
Coffee
Ethiopians proudly claim that coffee, or buna as it is locally known, originated in the highlands here. In fact, Ethiopians were the first to cultivate the wild plant for its bean brew. Coffee here is rich and delicious and is justifiably one of the country's main exports from the Kefa province. Traditional coffee ceremonies are a real treat for the uninitiated. Beans are roasted over charcoal, with the aroma mixing with the wafting smell of incense. The beans are ground while the water is boiled for brewing. The final espresso-like result is served with great fanfare. Sweetened tea is also on hand for those who prefer to pass on the coffee.
Tej
Tej, or honey wine, is one of the special elixirs only available in Ethiopia. Be careful though – this sweet wine packs a punch. Tej is served in tej abet, or special bars set up strictly to sell the wine either by the glass or by the bottle to take home. Several restaurants serving traditional Ethiopian fare also offer tej on the menus. The distilling ritual, with glass beakers reminiscent of high school chemistry lessons, is fun to watch and the end result is better than any school experiment. For those who prefer beer, there are several good local varieties from Bedele to Harer.
Teff & Injera
Tef is a grain unique to Ethiopia and is used for country's principle staple injera, a fermented pancake-like bread used both as a plate and utensil in the country's traditional dishes. The dough made from tef is fermented for up to three days before being cooked into a flat, spongy bread that is slightly sour tasting. The bread lines the meshob food basket and individual spoonfuls of stews made of vegetables, beans or meat, called wat, are piled high. Rolled pieces of injera are also served, to be torn into bits for scooping the food with your hands. Everyone eats off the same plate for a delicious, communal experience.
Wat
Wat is a type of stew served over injera (fermented flat bread) that is the primary food staple of Ethiopia. Kai wat is highly spiced and red in color from the peppers used to season the sauce.Alicha wat is a blander version for those not intrepid enough for its fiery cousin. Doro wat, Ethiopia's national dish made with chicken seasoned with butter, onions and peppers, is traditionally served on holidays. But other versions are also available using fish, beef or lamb. On Orthodox fasting days, vegetarian wats are offered as a lighter alternative to the meat varieties. Tibs, fried meat, and kitfo, minced meat cooked in butter, are also not to be missed.
