A glossary of Ethiopian food terms...




Injera - Ethiopian flatbread, the main ingredient of which is the teff cereal grain.

Atakilt - Refers to a vegetable dish, usually including cabbage, potatoes, carrots and onions.

Wot - a hot/spicy stew prepared with chicken, beef, lamb, a variety of vegetables, and spice mixtures, such as berbere and Kibbe. A thick stew served over injera. Examples are:

  • Wot (Quanta) FirFir - Small pieces of prime rib served in tasty mild sauce prepared with a blend of spices
  • Messer (Misir) Wot - Split lentils
  • Ye-beg Wot - Lamb Wot
  • Doro Wot - Poultry Wot
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Tibs
- sauteed meat or vegetables.

Kitfo - raw (or rare) ground beef marinated in a spicy seasoning.

Gored Gored - similar to kitfo but uses cubed pieces of beef.

Fitfit (Firfir) - made from shredded injera with spices.

Mitten shouro - Organic chick pea flour blended with a little bit of berebere, shallots, red onions, ginger, garlic and bessobela.

Berbere - a hot and spicy deep red chili pepper, sun-dried, then blended with salt, garlic, and a variety of other herbs and spices and used in wots. The most popular spice for Ethiopian cooking.
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Bessobela (Besso Bela) Ethiopian basil, consisting of Korerima (cardamom), Tena Adam (rue) and various other herbs and spices. Often used in Niter Kibbe.

Niter Kibbe (Niter Kibbeh) - also Tesmi - a clarified and seasoned butter, simmered with spices (cumin, coriander, turmeric, cardamom, cinnamon, or nutmeg) - over 20 spices. Used in a majority of dishes.

Sambussa (Sambusa) - deep-fried, triangular-shaped crust (wheat dough) with lentil filling.

Gomen - Collared Greens
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