Ethiopia

Injera

Sour teff flatbread fermented for days, used as plate, cutlery and staple at once.

Doro wat

Chicken and boiled egg stewed in berbere and a mass of onions, the festival dish.

Tibs

Cubed meat fried hard with onion, rosemary and chilli, served sizzling on clay.

Kitfo

Minced raw beef warmed in spiced butter with mitmita, eaten with ayib.

Shiro

Ground chickpea flour cooked into a smooth spiced stew, the fasting-day mainstay.

Misir wat

Red lentils stewed in berbere until thick, eaten on Wednesdays and Fridays.

Gomen

Collard greens cooked down with garlic, ginger and a little spiced butter.

Beyaynetu

A wheel of different vegetable stews served over one shared injera.

Key wat

Beef stewed in berbere and onion until it darkens, richer than doro wat.

Dulet

Minced tripe, liver and lean beef fried with chilli and butter, eaten raw or cooked.

Fir fir

Torn injera tossed with spiced butter and sauce, eaten for breakfast.

Ayib

Crumbled fresh cheese, mild and cooling, served beside anything with berbere.

Genfo

Barley porridge served as a mound with a butter and berbere crater in the middle.

Kolo

Roasted barley and chickpeas eaten by the handful with coffee.

Dabo kolo

Small spiced dough pieces baked hard, carried on journeys.

Berbere

Chilli blended with a dozen spices and sun-dried, the base of almost every wat.

Niter kibbeh

Butter clarified with cardamom, fenugreek and korerima, kept for months.

Buna

Beans roasted, ground and brewed in front of guests over three rounds and incense.

Tej

Honey wine flavoured with gesho, served in a round-bottomed berele flask.

Tella

Home-brewed barley beer, cloudy and low in alcohol, made for holidays.