Celtnet Ethiopiam Recipes and Cookery, Home Page





Welcome to the Celtnet Recipes section for recipes from the East African country of Ethiopia. Here you will find all the recipes from Ethiopia on this site all gathered into one place. I have attempted to gather together here as many Ethiopian recipes as possible. The current collection represents the largest gathering of Ethiopian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Ethiopia given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Ethiopia and its Cuisine

Ethiopia (Ge'ez: ኢትዮጵያ ʾĪtyōṗṗyā), officially: የኢትዮጵያ ፌዴራላዊ ዲሞክራሲያዊ ሪፐብሊክ; ye-Ītyōṗṗyā Fēdēralāwī Dīmōkrāsīyāwī Rīpeblīk; Federal Democratic Republic of Ethiopia and ranks amongst the world's oldest nations. It is also Afrca's second most populous country and along with neighbouring Kenya it has yielded some of the oldest traces of humanity. The capital and largest city is Addis Abbaba. The country is ethnically diverse, with most of its population speakig a Semitic or Cushitic language (there ar 84 indigenous languages with Amharic being the official language). The Oromo, Amhara, and Tigray and Somali make up more than three-quarters of the population, but there are more than 80 different ethnic groups within Ethiopia. Some of these have as few as 10,000 members. According to the Ethiopian national census of 1994, the Oromo are the largest ethnic group in Ethiopia at 32.1%. The Amhara represent 30.2%, while the Tigray people are 6.2% of the population. Other ethnic groups are as follows: Somali 6.0%, Gurage 4.3%, Sidama 3.4%, Wolayta 2%, Afar 2%, Hadiya 2%, Gamo 1%. Christians make up 61% of the country's population, Muslims 33%, and practitioners of traditional faiths 5%. Indeed, Ethiopia is the second-oldest country to become officially Christian after Armenia (thoug the country has been officially secular since 1974).

Ethiopian cuisine is diverse, yet almost wholly native. Involving the use of mostly only native vegetables, spices, and meats, Ethiopian cuisine is, quite possibly, one of the most sincerely unique cuisines known internationally. Like neighbouring Eritrea many spices are used, though the local spice mix, berbere, predominates and is used in pretty much everything.

Most meals are based on the bread, Injera which is torn into pieces and used to scoop the food from a communal vessel. Traditional meals consist of a thick stew (typically called a wat) along with Injeera.



The alphabetical list of recipes from Ethiopia follows (limited to 100 recipes per page). There are 58 recipes in total:


Page 1 of 1



Abish
     Origin: Ethiopia
Ethiopian Ginger Vegetables
     Origin: Ethiopia
Shiro Wot
(Pea Flour Stew)
     Origin: Ethiopia
Aleecha
     Origin: Ethiopia
Ethiopian Ginger Vegetables II
     Origin: Ethiopia
Siga Wot
(Ethiopian Beef Stew)
     Origin: Ethiopia
Alicha Kimem
     Origin: Ethiopia
Ethiopian Punch
     Origin: Ethiopia
Teff Injeera
     Origin: Ethiopia
Alicha Sega Wot
(Mild Beef Stew)
     Origin: Ethiopia
Ethiopian Salad
     Origin: Ethiopia
Tej
     Origin: Ethiopia
Ambasha
     Origin: Ethiopia
Gomen
(Ethiopian Collard Greens)
     Origin: Ethiopia
Telba
(Ethiopian Flaxseed Drink)
     Origin: Ethiopia
Amhari Mesir Wat
(Ethiopian Lentil Bowl)
     Origin: Ethiopia
Gomen Kitfo
(Spiced Curd Cheese with Greens)
     Origin: Ethiopia
Telba Firfit
(Ethiopian Telba and Injeera Stew)
     Origin: Ethiopia
Atar Alecha
(Spiced Split Green Peas)
     Origin: Ethiopia
Iab
     Origin: Ethiopia
Tibs Wet
     Origin: Ethiopia
Atklit
(Vegetable Bowl)
     Origin: Ethiopia
Injera
(Ethiopian Flat Bread)
     Origin: Ethiopia
Traditional Kitfo
(Ethiopian Steak Tartar)
     Origin: Ethiopia
Awaze
(Ethiopian Mild Red Chilli Paste)
     Origin: Ethiopia
Kae Atar Wot
(Ethiopian Green Pea Soup)
     Origin: Ethiopia
Vegetable Alecha
     Origin: Ethiopia
Azifa
(Green Lentil Salad)
     Origin: Ethiopia
Kik Wot
(Red Lentil Stew)
     Origin: Ethiopia
Vegetables in Coconut Milk
     Origin: Ethiopia
Berbere Spice
     Origin: Ethiopia
Kitfo
(Ethiopian Steak Tartar)
     Origin: Ethiopia
Wot Kimem
     Origin: Ethiopia
Chow
     Origin: Ethiopia
Kitfo Leb Leb
(Fried Beef with Spices)
     Origin: Ethiopia
Yataklete Kilkil
(Spiced Vegetables)
     Origin: Ethiopia
Collard Greens and Spiced Cheese
     Origin: Ethiopia
Lamb and Cardamom
     Origin: Ethiopia
Yekik Alich'a
(Split Pea Stew)
     Origin: Ethiopia
Dabo
     Origin: Ethiopia
Mesir W'et
     Origin: Ethiopia
Yemarina Yewotet Dabo
(Spiced Honey Bread)
     Origin: Ethiopia
Dabo Kolo
(Crunchy Spice Bites)
     Origin: Ethiopia
Mesir Wat
(Lentil Bowl)
     Origin: Ethiopia
Yemiser Selatta
(Lentil Salad)
     Origin: Ethiopia
Defo Dabo
(Giant Ethiopian Bread)
     Origin: Ethiopia
Meten Shiro Flour
     Origin: Ethiopia
Yemiser W'et
(Spicy Lentil Stew)
     Origin: Ethiopia
Doro Alicha
     Origin: Ethiopia
Mitmita
     Origin: Ethiopia
Yeshimbra Asa
(Chickpea-flour Fish)
     Origin: Ethiopia
Doro Wot
(Red Chicken Stew)
     Origin: Ethiopia
Niter Kebbeh
(Spiced Ghee)
     Origin: Ethiopia
Yetaklet W'et
(Spicy Mixed Vegetable Stew)
     Origin: Ethiopia
Dorowat
(Red Chicken Stew)
     Origin: Ethiopia
Sega Wot
(Red Beef Stew)
     Origin: Ethiopia
Ethiopian Beef and Peppers
     Origin: Ethiopia
Shero Wat
(Dry Peas Bowl)
     Origin: Ethiopia

Page 1 of 1



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The image above shows the entire continent of Africa with East Africa picked out in red. East Africa is formed from nineteen states: 1: Burundi; 2: Comoros; 3: Djibouti; 4: Eritrea; 5: Ethiopia; 6: Kenya; 7: Madagascar; 8: Malawi; 9: Mauritius; 10: Mayotte; 11: Mozambique; 12: Réunion; 13: Rwanda; 14: Seychelles; 15: Somalia; 16: Tanzania; 17: Uganda; 18: Zambia; and 19: Zimbabwe.

This list of Ethiopian recipes is brought to you by the One Milion People Campaign that aims to make a range of ancient cookery texts freely avaialble to all on the web. If you can, please take a few minutes to help support this site (all donations are made securely via PayPal):

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