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    +01145928421 appetito@mikado-themes.com

    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


    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