18 Spicy Ethiopian Recipes for Flavorful Feasts
For many, the mere mention of Ethiopia conjures up images of a landlocked nation with a rich cultural heritage. And while that’s true, what might not be as well-known is that Ethiopian cuisine is just as vibrant and diverse as its people. With its unique blend of spices, grains, and legumes, Ethiopian cooking has captured the hearts (and taste buds) of foodies around the world.
In this article, we’ll delve into the world of Ethiopian recipes, exploring a selection of 18 dishes that showcase the country’s bold flavors and hearty traditions. From spicy stews to savory salads and sweet breads, these recipes are sure to tantalize your taste buds and leave you wanting more.
Doro Wat (Ethiopian Chicken Stew)
A classic Ethiopian dish, Doro Wat is a flavorful and aromatic stew made with chicken, spices, and berbere. This recipe serves 4-6 people.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 2 tablespoons berbere spice mix
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups chicken broth
– 2 medium tomatoes, diced
– 2 hard-boiled eggs, sliced
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, berbere, cumin, turmeric, salt, and pepper. Cook for 1 minute.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Pour in broth and bring to a boil. Reduce heat and simmer for 30 minutes or until chicken is cooked through.
5. Stir in tomatoes and continue simmering for another 10-15 minutes.
6. Serve hot with sliced eggs on top.
Cooking Time: 45-50 minutes
Misir Wat (Spicy Red Lentil Stew)
This classic Ethiopian dish is a flavorful and comforting vegetarian option that’s perfect for a weeknight dinner or special occasion. With its rich, spicy flavor profile, Misir Wat is sure to become a staple in your household.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon berbere spice (or substitute with a combination of paprika, cumin, coriander, and cinnamon)
– 1 can diced tomatoes
– 2 cups water or vegetable broth
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until the onion is translucent.
2. Add berbere spice (or substitute) and cook for 1 minute.
3. Add lentils, diced tomatoes, and water or broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Shiro Wat (Chickpea Flour Stew)
Shiro Wat is a comforting and nutritious traditional Japanese stew made with chickpea flour, vegetables, and dashi broth. This simple and flavorful recipe is perfect for a quick weeknight dinner.
Ingredients:
– 1 cup chickpea flour
– 2 cups water
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 teaspoon dashi powder (or 2 cups dashi broth)
– Salt and pepper to taste
– Optional: soy sauce, sake, or mirin for added flavor
Instructions:
1. In a large pot, whisk together chickpea flour and water until smooth.
2. Add sliced onion, minced garlic, grated carrot, and diced potato. Cook over medium heat, stirring occasionally, until the vegetables are tender (about 10-12 minutes).
3. Add dashi powder or broth, salt, and pepper. Stir well to combine.
4. Simmer the stew for an additional 5-7 minutes or until it reaches your desired consistency.
5. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Tibs (Sautéed Beef or Lamb)
A classic Nepali dish, Tibs is a flavorful and aromatic stir-fry made with tender beef or lamb, onions, garlic, ginger, and spices. This recipe serves 4-6 people.
Ingredients:
– 500g beef or lamb, cut into small pieces
– 2 medium onions, thinly sliced
– 3 cloves of garlic, minced
– 1-inch piece of fresh ginger, grated
– 2 tsp ghee or vegetable oil
– 1 tsp ground cumin
– 1 tsp ground coriander
– Salt and black pepper, to taste
– Chopped cilantro, for garnish (optional)
Instructions:
1. Heat the ghee or oil in a large skillet over medium-high heat.
2. Add the beef or lamb and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the sliced onions and cook until they start to caramelize, about 4-5 minutes.
4. Add the minced garlic and grated ginger, cooking for an additional minute.
5. Add the cumin, coriander, salt, and pepper. Cook for 1 minute.
6. Return the beef or lamb to the pan, stirring to combine with the spice mixture. Cook until heated through, about 2-3 minutes.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Kitfo (Minced Beef with Spices)
Kitfo is a traditional Ethiopian dish that’s both flavorful and aromatic. This recipe for minced beef with spices combines the rich flavors of the Horn of Africa, perfect for a quick and satisfying meal.
Ingredients:
– 1 pound ground beef
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon berbere spice mix (or substitute with paprika, cumin, coriander, and chili powder)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the ground beef, berbere spice mix, salt, and black pepper. Cook, breaking up with a spoon, until the meat is fully browned, about 7-8 minutes.
5. Serve hot with injera bread or other flatbread.
Cooking Time: 12-15 minutes
Gomen Wat (Collard Greens with Garlic and Ginger)
Gomen Wat, or Collard Greens with Garlic and Ginger, is a traditional Ethiopian stew that’s both nourishing and flavorful. This simple recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound collard greens, chopped
– 2 cloves garlic, minced
– 2 inches fresh ginger, peeled and grated
– 1 onion, chopped
– 1 teaspoon ground cumin
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent (5 minutes).
3. Add the chopped collard greens, cumin, salt, and black pepper. Stir well to combine.
4. Cook for 20-25 minutes or until the greens are tender, stirring occasionally.
5. Serve hot with your favorite Ethiopian dishes.
Cooking Time: 30-40 minutes
Atakilt Wat (Cabbage, Carrot, and Potato Stew)
A traditional Ethiopian stew made with cabbage, carrots, potatoes, onions, and spices. This hearty and flavorful dish is often served as a main course or side.
Ingredients:
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 large cabbage, chopped
– 2 medium carrots, peeled and chopped
– 2-3 medium potatoes, peeled and chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. Heat the oil in a large pot over medium heat. Add the chopped onion and cook until softened.
2. Add the minced garlic and cook for an additional minute.
3. Add the chopped cabbage, carrots, and potatoes. Cook for 5 minutes, stirring occasionally.
4. Add the cumin, coriander, turmeric powder, salt, and black pepper. Stir to combine.
5. Add the water and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
Cooking Time: 30-35 minutes
Azifa (Green Lentil Salad with Mustard Dressing)
Azifa is a popular Middle Eastern salad made with green lentils, mustard dressing, and a blend of aromatic spices. This refreshing salad is perfect for hot summer days or as a light meal any time of the year.
Ingredients:
– 1 cup cooked green lentils
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– Lemon wedges, for serving (optional)
Instructions:
1. In a large bowl, combine the cooked lentils, olive oil, apple cider vinegar, Dijon mustard, cumin, salt, and pepper. Mix well.
2. Stir in the parsley and mint.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled or at room temperature, with lemon wedges on the side if desired.
Cooking Time: None (lentils are cooked separately)
Firfir (Shredded Injera with Spiced Butter and Tomato)
Firfir is a popular Ethiopian dish that transforms leftover injera into a crispy, flavorful snack. This recipe combines the shredded bread with spiced butter, tomatoes, and spices for a delicious and satisfying treat.
Ingredients:
– 2 cups shredded injera
– 1/4 cup spiced butter (see below)
– 2 large tomatoes, diced
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– Salt to taste
Spiced Butter:
– 1/2 cup unsalted butter, softened
– 1 tablespoon berbere spice blend (or substitute with paprika and cayenne pepper)
– 1 tablespoon garlic powder
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine shredded injera, spiced butter, diced tomatoes, chopped onion, cumin, and salt.
3. Mix well until the injera is evenly coated with the mixture.
4. Spread the mixture on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until crispy and golden brown.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Dulet (Spiced Tripe and Liver Dish)
A traditional Ethiopian dish that combines the flavors of tripe and liver with a blend of spices, making for a hearty and aromatic meal. This recipe is perfect for those looking to try something new and exciting.
Ingredients:
– 1 pound beef tripe, cleaned and cut into small pieces
– 1/2 pound beef liver, sliced
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 tablespoons berbere spice mix (available at Ethiopian markets or online)
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, turmeric, and cayenne pepper. Cook for an additional 1-2 minutes.
3. Add tripe and liver. Cook for 10-15 minutes, stirring occasionally, or until the mixture is well combined and heated through.
4. Season with salt and black pepper to taste.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
Kik Alicha (Mild Yellow Split Pea Stew)
A traditional Ethiopian dish made with split peas, onions, garlic, and spices, Kik Alicha is a comforting and flavorful stew perfect for any meal.
Ingredients:
– 1 cup dried yellow split peas
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Rinse the split peas and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the split peas again.
3. Heat the oil in a large saucepan over medium heat. Add the chopped onions and cook until they are softened, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the cumin, paprika, salt, and black pepper to the saucepan and stir well.
6. Add the soaked and rinsed split peas to the saucepan. Stir well to combine with the spice mixture.
7. Reduce heat to low and simmer the stew for 20-25 minutes or until the peas are tender.
Cooking Time: 25 minutes
Tegabino (Ethiopian Spiced Porridge)
Warm up with a bowl of comforting Tegabino, a traditional Ethiopian porridge flavored with a blend of aromatic spices. This hearty breakfast or snack option is perfect for any time of day.
Ingredients:
– 2 cups of teff flour
– 4 cups of water
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cloves
– Salt to taste
Instructions:
1. In a medium saucepan, combine the teff flour and 2 cups of water. Whisk until smooth.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
3. Add the cinnamon, cardamom, cloves, and salt. Stir well.
4. Continue cooking for an additional 5-7 minutes or until the porridge has thickened to your liking.
5. Serve hot, garnished with a sprinkle of cinnamon if desired.
Cooking Time: 15-17 minutes
Enjoy your warm and comforting bowl of Tegabino!
Genfo (Barley Flour Porridge with Spiced Butter)
Genfo, also known as barley flour porridge with spiced butter, is a traditional Ethiopian comfort food. This hearty and aromatic dish is perfect for a chilly morning or a pick-me-up after a long day.
Ingredients:
– 1 cup barley flour
– 2 cups water
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, softened
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– 1/8 teaspoon ground cinnamon
Instructions:
1. In a medium saucepan, combine barley flour and water. Whisk until smooth, then add salt.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
3. Reduce heat to low and simmer for 20-25 minutes or until the porridge has reached your desired consistency.
4. Meanwhile, mix softened butter with cumin, coriander, and cinnamon in a small bowl.
5. Serve the warm Genfo topped with the spiced butter and enjoy!
Cooking Time: 25-30 minutes
Yebeg Alicha (Mild Lamb Stew)
A traditional Ethiopian stew that’s perfect for a comforting meal. This mild lamb stew is flavored with aromatic spices and herbs, making it a delightful combination of textures and tastes.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 cups lamb or beef broth
– 2 tablespoons vegetable oil
– Salt and black pepper, to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Add the lamb, garlic, cumin, paprika, turmeric, and cayenne pepper (if using). Cook, stirring occasionally, for 5-7 minutes or until the lamb is browned.
3. Add the diced tomatoes, broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer, covered, for 1 1/2 hours or until the lamb is tender.
4. Serve hot, garnished with chopped parsley.
Cooking Time: 1 1/2 hours
Buticha (Chickpea and Mustard Dip)
Buticha is a traditional Ethiopian dip made with chickpeas, mustard, and spices. This creamy and tangy condiment is perfect for dipping injera bread or vegetables.
Ingredients:
– 1 cup cooked chickpeas
– 2 tablespoons white mustard
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. In a blender or food processor, combine chickpeas, mustard, garlic, cumin, paprika, salt, and pepper.
2. Blend until smooth, adding oil as needed to achieve desired consistency.
3. Taste and adjust seasoning if necessary.
4. Transfer the dip to a serving bowl.
Cooking Time: 5 minutes
Key Sir Alicha (Beet and Potato Stew)
This traditional Ethiopian stew is a hearty and flavorful combination of beets, potatoes, onions, and spices. Key Sir Alicha is often served with injera bread or rice.
Ingredients:
– 2 large beets
– 3-4 medium-sized potatoes
– 1 large onion
– 2 cloves of garlic
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel and dice the beets and potatoes into bite-sized pieces.
3. Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
4. Add garlic, cumin, coriander, and turmeric powder. Cook for an additional minute.
5. Add beets and potatoes to the pot. Season with salt to taste.
6. Cover the pot and transfer it to the preheated oven. Bake for 45-50 minutes or until the vegetables are tender.
Cooking Time: 45-50 minutes
Ethiopian Spiced Coffee (Buna)
Experience the rich aroma and bold flavor of traditional Ethiopian coffee with this simple recipe. This spiced brew is an integral part of Ethiopian culture, often served as a sign of hospitality and respect.
Ingredients:
– 1 cup green coffee beans
– 2 cups water
– 1 tablespoon grated cardamom
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 1/4 teaspoon ground black pepper
– Sugar or honey (optional)
Instructions:
1. Rinse the coffee beans with cold water and drain.
2. In a medium saucepan, combine the coffee beans, water, cardamom, cinnamon, cloves, and black pepper.
3. Bring to a boil, then reduce heat to low and simmer for 20 minutes or until the beans have fully expanded and the liquid has reduced slightly.
4. Strain the coffee into cups using a fine-mesh sieve or cheesecloth.
5. Add sugar or honey to taste, if desired.
Cooking Time: 20-25 minutes
Ambasha (Ethiopian Sweet Bread)
Ambasha is a traditional Ethiopian sweet bread that’s perfect for special occasions or everyday snacking. This recipe yields a soft, fluffy, and aromatic treat flavored with cardamom and rose water.
Ingredients:
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/2 teaspoon active dry yeast
• 1/2 cup lukewarm water
• 1 tablespoon vegetable oil
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon rose water (optional)
Instructions:
1. In a large mixing bowl, combine flour, salt, and sugar.
2. Proof yeast by mixing it with lukewarm water. Let it sit for 5 minutes until frothy.
3. Add the yeast mixture to the dry ingredients, followed by oil, cardamom, and rose water (if using). Mix until a sticky dough forms.
4. Knead the dough on a floured surface for 10-12 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat oven to 375°F (190°C). Shape the dough into a round loaf and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Summary
Get ready to spice up your meals with these 18 flavorful Ethiopian recipes! From hearty stews like Doro Wat (Ethiopian Chicken Stew) and Misir Wat (Spicy Red Lentil Stew), to sautéed Tibs (Sautéed Beef or Lamb) and savory Kitfo (Minced Beef with Spices), there’s something for every palate. Plus, don’t miss the refreshing Azifa (Green Lentil Salad with Mustard Dressing) or comforting Firfir (Shredded Injera with Spiced Butter and Tomato). And for a sweet treat, try Ambasha (Ethiopian Sweet Bread) or Ethiopian Spiced Coffee (Buna). Explore the bold flavors of Ethiopia and elevate your cooking game!
