Cuisine
Ethiopian recipes
Ethiopian recipes bring the distinctive flavours and traditions of Ethiopia to your table, featuring the country's characteristic spiced stews, savoury dishes and unique ingredients like berbere and teff. Families reach for these recipes when celebrating special occasions, gathering for communal meals, or simply craving the comforting warmth of dishes like Kitfo, a seasoned minced meat specialty, or Shiro Wat, a rich chickpea flour stew. These are genuine recipes from real home cooks who've preserved the techniques and tastes passed down through generations, helping you recreate authentic Ethiopian meals in your own kitchen.
4 recipes preserved by Recipe Filer cooks. Free to read, free to share.
Ethiopian cooking questions
What is berbere spice and can I make Ethiopian food without it?
Berbere is a fragrant Ethiopian spice blend containing chilli, fenugreek, coriander, cardamom and other spices. It's essential for authentic flavour in dishes like Doro Wat. You can make a simple substitute using paprika, cayenne, ginger and cumin, though the taste will differ noticeably.
What is injera and what can I use instead?
Injera is a spongy, slightly sour flatbread made from teff flour, traditionally used to scoop up Ethiopian stews. If unavailable, use sourdough flatbreads, crumpets or soft tortillas as alternatives. They won't replicate the authentic taste but work functionally for serving.
How do I store leftover Ethiopian stews like Shiro Wat?
Store Ethiopian stews in airtight containers in the fridge for up to four days. They often taste better the next day as flavours develop. Reheat gently on the hob with a splash of water if needed. Most wats freeze well for up to three months.
