Ethiopia
Ethiopian cuisine is a rich tapestry of flavors, textures, and colors, deeply rooted in the country's history, culture, and geography. At its heart lies injera, a large, spongy flatbread made from teff, a gluten-free grain indigenous to Ethiopia. Injera serves as both the base and utensil for most meals, its slightly sour taste pairing perfectly with the diverse range of dishes it accompanies. A typical Ethiopian meal is communal, with various stews and dishes served on a large piece of injera. These stews, known as wot or wat, are highly seasoned concoctions that showcase the country's love for spices. Berbere, a fiery and aromatic spice blend, is central to many of these stews. It typically includes chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek, among other spices. Doro wat, a chicken stew simmered with berbere and often served with hard-boiled eggs, is a quintessential dish and a staple at festive occasions. Another popular stew is key wat, a beef stew also rich in berbere, while misir wat, made with lentils, showcases the cuisine's vegetarian-friendly side. Shiro, a chickpea flour-based dish, is another vegetarian favorite, often enjoyed for its creamy texture and rich flavor. Ethiopian cuisine also includes tibs, which are sautéed meats, usually beef or lamb, cooked with onions, peppers, and various spices. Kitfo, a dish of minced raw beef seasoned with mitmita (a spicy chili powder) and niter kibbeh (clarified butter infused with herbs and spices), is a delicacy often reserved for special occasions. Vegetables and legumes play a significant role in the diet, reflecting the country's Orthodox Christian fasting practices, which require abstention from animal products on numerous days throughout the year. As a result, dishes like gomen (collard greens), kik alicha (split pea stew), and atakilt wat (a cabbage, carrot, and potato dish) are common and beloved.
