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Menu Guide

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.

What to Eat
Ethiopian recipes:
Beef Stewed in Red Pepper Paste (Sik Sik Wat)
Chick Pea Fritters (Yeshimbra Assa)
Chicken Stewed in Red Pepper Paste (Doro Wat)
Eggplant Salad
Honey Yeast Bread (Yemarina Yewotet Dabo)
Lentil Salad (Yemiser Selatta)
Spice Paste (Berbere)
Spiced Butter (Niter Kebbeh)
Vegetables with Garlic and Ginger (Yataklete Kilkil)
Ethiopia: Main Page
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