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
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.
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