Here are some popular Ethiopian foods and their preparation procedures:
- Injera: Injera is a sourdough flatbread that is a staple food in Ethiopia. To prepare Injera, you need teff flour, water, and salt. Mix the teff flour, salt, and enough water to form a batter. Leave the batter to ferment for at least 12 hours or overnight. Heat a non-stick pan or griddle over medium heat. Pour the batter onto the pan and cook for about 1-2 minutes, until bubbles form on the surface. Cover the pan and cook for another 1-2 minutes, until the injera is cooked through.
- Doro Wat: Doro Wat is a spicy chicken stew that is often served with injera. To prepare Doro Wat, you need chicken, onions, garlic, ginger, berbere spice blend, tomato paste, and chicken broth. First, cook the chicken in a pot until it is browned. Then sauté onions, garlic, and ginger until fragrant. Add the berbere spice blend and tomato paste and cook for a few minutes. Add the chicken broth and chicken to the pot and let it simmer for about 30-45 minutes, until the chicken is cooked through and the sauce has thickened.
- Tibs: Tibs is a popular dish that consists of sautéed meat and vegetables. To prepare Tibs, you need beef, onions, green peppers, and spices. Cut the beef into small cubes and season with salt, pepper, and spices. Sauté the onions and green peppers until they are tender. Add the beef to the pan and cook until browned on all sides. Serve with injera or rice.
- Kitfo: Kitfo is a traditional Ethiopian dish that consists of minced raw beef seasoned with spices. To prepare Kitfo, you need lean beef, mitmita spice blend, salt, and clarified butter. Mix the beef with mitmita spice blend and salt. Melt the clarified butter in a pan and add the seasoned beef. Sauté the beef for a few minutes, until it is browned on the outside but still raw on the inside. Serve with injera and a side of cooked vegetables.
- Shiro: Shiro is a stew made from ground chickpeas or lentils. To prepare Shiro, you need ground chickpeas or lentils, onions, garlic, and berbere spice blend. Sauté the onions and garlic until fragrant. Add the berbere spice blend and sauté for a few minutes. Add the ground chickpeas or lentils and enough water to form a thick stew. Simmer for about 30-45 minutes, until the stew has thickened and the flavors have melded together.
- Gomen: Gomen is a dish made from collard greens, spices, and clarified butter. To prepare Gomen, you need collard greens, onions, garlic, ginger, and spices. Cut the collard greens into small pieces and wash thoroughly. Sauté onions, garlic, and ginger until fragrant. Add the collard greens and cook until they are tender. Season with salt, pepper, and your favorite spices.
- Misir Wat: Misir Wat is a spicy lentil stew that is often served with injera. To prepare Misir Wat, you need red lentils, onions, garlic, ginger, berbere spice blend, and tomato paste. Sauté onions, garlic, and ginger until fragrant. Add the berbere spice blend and tomato paste and cook for a few minutes. Add the lentils and enough water to form a thick stew. Simmer for about 30-45 minutes, until the lentils are cooked through and the sauce has thickened.
- Kik Alicha: Kik Alicha is a mild stew made from split peas. To prepare Kik Alicha, you need split peas, onions, garlic, ginger, and spices. Sauté onions, garlic, and ginger until fragrant. Add the split peas and enough water to form a stew. Simmer for about 30-45 minutes, until the split peas are cooked through and the sauce has thickened. Season with salt, pepper, and your favorite spices.
- Ayib: Ayib is a type of Ethiopian cheese that is often served as a side dish. To prepare Ayib, you need plain yogurt and cheesecloth. Line a strainer with cheesecloth and place it over a bowl. Pour the plain yogurt into the cheesecloth-lined strainer. Cover the bowl and place it in the refrigerator for 12-24 hours, until the whey has drained out and the yogurt has thickened. Remove the cheese from the cheesecloth and serve.
- Dulet: Dulet is a spicy Ethiopian sausage made from minced beef, lamb, or goat organs. To prepare Dulet, you need minced beef, lamb, or goat organs, onions, garlic, ginger, and spices. Sauté onions, garlic, and ginger until fragrant. Add the minced organs and cook until browned on all sides. Season with salt, pepper, and your favorite spices. Serve with injera.
These are just a few more examples of popular Ethiopian dishes. Ethiopian cuisine is rich and diverse, with many more dishes to explore!