Alecha: Stew, either chicken or beef, but not hot and spicy stew
Berbere: Thick, red paste composed of paprika, salt, ginger, onion, garlic, ginger, cloves, cinnamon, nutmeg, cardamom, allspice, pepper, coriander, and fenugreek blended by water and oil.
Doro Wat: Chicken stew
Fenugreek: Little brown seeds that are ground into tan powder for spice seasoning
Injera: Thin, spongy pancake-like flatbread made from teff flour used to scoop up and wrap food in place of utensils
Niter Kebbeh: Spicy butter made from sauteeing onion, garlic, ginger, cinnamon, turmeric, cardamom, clove, and nutmeg in butter
Shiro Wat: Vegetable stew popular during religious fastings
Sik Sik Wat: Beef stew
Teff: Ancient grain of Ethiopia available in whole-grain form as well as ground (teff flour) in health food stores
Wat: Essentially means stew typically made from base of berbere paste so it is hot and dense with spices.