World Recipes

Ethiopia's celebratory chicken stew in a deeply spiced berbere and caramelized onion sauce with hard-boiled eggs.

Complex Ethiopian spice blend of dried chiles, fenugreek, cardamom, coriander, and over a dozen aromatics.

Spicy Ethiopian chicken stew with berbere and hard-boiled eggs on injera.

Spongy, tangy sourdough flatbread made from teff flour, serving as both plate and utensil.

Ethiopian beef tartare of finely minced raw beef warmed in niter kibbeh spiced butter and mitmita chile.

Spiced red lentil stew in berbere, a staple of Ethiopian fasting cuisine and a vegetarian powerhouse.

Spongy fermented flatbread — plate, utensil, and food all in one.

Spiced red lentil stew — Ethiopian comfort food, always served on injera.

Clarified butter infused with fenugreek, cardamom, cinnamon, and other aromatics, the foundation of Ethiopian cooking.

Smooth, thick chickpea flour stew spiced with berbere, a fasting-day staple across Ethiopia.

Slow-cooked beef stew in a rich berbere and onion sauce, the everyday version of wat.

Sautéed meat with onions, peppers, and spices — the Ethiopian stir-fry.

Quick-sauteed cubes of beef or lamb with onions, peppers, and rosemary, served sizzling on a clay plate.

Ethiopian cabbage, potato, and carrot stew — mild and comforting.

Cold green lentil salad with mustard, jalapeño, lemon juice, and fresh herbs.

Collard greens sauteed with garlic, ginger, and cardamom in niter kibbeh, a mild counterpoint to spicy wats.

Sautéed collard greens with garlic and ginger — served on injera.

Chickpea flour stew — Ethiopia's everyday comfort food.

Chickpea flour stew — Ethiopia's simplest comfort food. Naturally vegan + GF.

Gently spiced stew of potatoes, carrots, cabbage, and green beans with turmeric and garlic.