Welcome to the Celtnet Recipes Ethiopia Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the East African country of Ethiopia. Here you will find all the recipes from Ethiopia on this site all gathered into one place. I have attempted to gather together here as many Ethiopian recipes as possible. The current collection represents the largest gathering of Ethiopian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Ethiopia given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Ethiopia and its Cuisine

Ethiopia (Ge'ez: ኢትዮጵያ ʾĪtyōṗṗyā), officially: የኢትዮጵያ ፌዴራላዊ ዲሞክራሲያዊ ሪፐብሊክ; ye-Ītyōṗṗyā Fēdēralāwī Dīmōkrāsīyāwī Rīpeblīk; Federal Democratic Republic of Ethiopia and ranks amongst the world's oldest nations. It is also Afrca's second most populous country and along with neighbouring Kenya it has yielded some of the oldest traces of humanity. The capital and largest city is Addis Abbaba. The country is ethnically diverse, with most of its population speakig a Semitic or Cushitic language (there ar 84 indigenous languages with Amharic being the official language). The Oromo, Amhara, and Tigray and Somali make up more than three-quarters of the population, but there are more than 80 different ethnic groups within Ethiopia. Some of these have as few as 10,000 members. According to the Ethiopian national census of 1994, the Oromo are the largest ethnic group in Ethiopia at 32.1%. The Amhara represent 30.2%, while the Tigray people are 6.2% of the population. Other ethnic groups are as follows: Somali 6.0%, Gurage 4.3%, Sidama 3.4%, Wolayta 2%, Afar 2%, Hadiya 2%, Gamo 1%. Christians make up 61% of the country's population, Muslims 33%, and practitioners of traditional faiths 5%. Indeed, Ethiopia is the second-oldest country to become officially Christian after Armenia (thoug the country has been officially secular since 1974).

Ethiopian cuisine is diverse, yet almost wholly native. Involving the use of mostly only native vegetables, spices, and meats, Ethiopian cuisine is, quite possibly, one of the most sincerely unique cuisines known internationally. Like neighbouring Eritrea many spices are used, though the local spice mix, berbere, predominates and is used in pretty much everything.

Most meals are based on the bread, Injera which is torn into pieces and used to scoop the food from a communal vessel. Traditional meals consist of a thick stew (typically called a wat) along with Injeera.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Ethiopia follows (limited to 100 recipes per page). There are 37 recipes in total:


Page 1 of 1



Abish
     Origin: Ethiopia
Ethiopian Ginger Vegetables
     Origin: Ethiopia
Shero Wat
(Dry Peas Bowl)
     Origin: Ethiopia
Aleecha
     Origin: Ethiopia
Ethiopian Ginger Vegetables II
     Origin: Ethiopia
Siga Wot
(Ethiopian Beef Stew)
     Origin: Ethiopia
Ambasha
     Origin: Ethiopia
Ethiopian Punch
     Origin: Ethiopia
Tej
     Origin: Ethiopia
Atar Alecha
(Spiced Split Green Peas)
     Origin: Ethiopia
Ethiopian Salad
     Origin: Ethiopia
Tibs Wet
     Origin: Ethiopia
Atklit
(Vegetable Bowl)
     Origin: Ethiopia
Gomen
(Ethiopian Collard Greens)
     Origin: Ethiopia
Vegetable Alecha
     Origin: Ethiopia
Berbere Spice
     Origin: Ethiopia
Gomen Kitfo
(Spiced Curd Cheese with Greens)
     Origin: Ethiopia
Vegetables in Coconut Milk
     Origin: Ethiopia
Chow
     Origin: Ethiopia
Iab
     Origin: Ethiopia
Yataklete Kilkil
(Spiced Vegetables)
     Origin: Ethiopia
Collard Greens and Spiced Cheese
     Origin: Ethiopia
Injera
(Ethiopian Flat Bread)
     Origin: Ethiopia
Yemarina Yeotet Dabo
(Spiced Honey Bread)
     Origin: Ethiopia
Dabo
     Origin: Ethiopia
Kae Atar Wot
(Ethiopian Green Pea Soup)
     Origin: Ethiopia
Yemiser W'et
(Spicy Lentil Stew)
     Origin: Ethiopia
Dabo Kolo
(Crunchy Spice Bites)
     Origin: Ethiopia
Kitfo
(Ethiopian Steak Tartar)
     Origin: Ethiopia
Yeshimbra Asa
(Chickpea-flour Fish)
     Origin: Ethiopia
Doro Alicha
     Origin: Ethiopia
Lamb and Cardamom
     Origin: Ethiopia
Yetaklet W'et
     Origin: Ethiopia
Dorowat
     Origin: Ethiopia
Mesir Wat
(Lentil Bowl)
     Origin: Ethiopia
Ethiopian Beef and Peppers
     Origin: Ethiopia
Niter Kebbeh
(Spiced Ghee)
     Origin: Ethiopia

Page 1 of 1



Couldn't find what you were looking for? Search the web:



stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with East Africa picked out in red. East Africa is formed from nineteen states: 1: Burundi; 2: Comoros; 3: Djibouti; 4: Eritrea; 5: Ethiopia; 6: Kenya; 7: Madagascar; 8: Malawi; 9: Mauritius; 10: Mayotte; 11: Mozambique; 12: Réunion; 13: Rwanda; 14: Seychelles; 15: Somalia; 16: Tanzania; 17: Uganda; 18: Zambia; and 19: Zimbabwe.

This list of Ethiopian recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

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The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information:

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.


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