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You can also browse recipes from the following other African Regions:
| North Africa | West Africa | Central Africa | East Africa | Southern Africa |
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. |
The alphabetical list of recipes from Ethiopia follows (limited to 100 recipes per page). There are 58 recipes in total:
| Abish Origin: Ethiopia | Ethiopian Ginger Vegetables Origin: Ethiopia | Shiro Wot (Pea Flour Stew) Origin: Ethiopia |
| Aleecha Origin: Ethiopia | Ethiopian Ginger Vegetables II Origin: Ethiopia | Siga Wot (Ethiopian Beef Stew) Origin: Ethiopia |
| Alicha Kimem Origin: Ethiopia | Ethiopian Punch Origin: Ethiopia | Teff Injeera Origin: Ethiopia |
| Alicha Sega Wot (Mild Beef Stew) Origin: Ethiopia | Ethiopian Salad Origin: Ethiopia | Tej Origin: Ethiopia |
| Ambasha Origin: Ethiopia | Gomen (Ethiopian Collard Greens) Origin: Ethiopia | Telba (Ethiopian Flaxseed Drink) Origin: Ethiopia |
| Amhari Mesir Wat (Ethiopian Lentil Bowl) Origin: Ethiopia | Gomen Kitfo (Spiced Curd Cheese with Greens) Origin: Ethiopia | Telba Firfit (Ethiopian Telba and Injeera Stew) Origin: Ethiopia |
| Atar Alecha (Spiced Split Green Peas) Origin: Ethiopia | Iab Origin: Ethiopia | Tibs Wet Origin: Ethiopia |
| Atklit (Vegetable Bowl) Origin: Ethiopia | Injera (Ethiopian Flat Bread) Origin: Ethiopia | Traditional Kitfo (Ethiopian Steak Tartar) Origin: Ethiopia |
| Awaze (Ethiopian Mild Red Chilli Paste) Origin: Ethiopia | Kae Atar Wot (Ethiopian Green Pea Soup) Origin: Ethiopia | Vegetable Alecha Origin: Ethiopia |
| Azifa (Green Lentil Salad) Origin: Ethiopia | Kik Wot (Red Lentil Stew) Origin: Ethiopia | Vegetables in Coconut Milk Origin: Ethiopia |
| Berbere Spice Origin: Ethiopia | Kitfo (Ethiopian Steak Tartar) Origin: Ethiopia | Wot Kimem Origin: Ethiopia |
| Chow Origin: Ethiopia | Kitfo Leb Leb (Fried Beef with Spices) Origin: Ethiopia | Yataklete Kilkil (Spiced Vegetables) Origin: Ethiopia |
| Collard Greens and Spiced Cheese Origin: Ethiopia | Lamb and Cardamom Origin: Ethiopia | Yekik Alich'a (Split Pea Stew) Origin: Ethiopia |
| Dabo Origin: Ethiopia | Mesir W'et Origin: Ethiopia | Yemarina Yewotet Dabo (Spiced Honey Bread) Origin: Ethiopia |
| Dabo Kolo (Crunchy Spice Bites) Origin: Ethiopia | Mesir Wat (Lentil Bowl) Origin: Ethiopia | Yemiser Selatta (Lentil Salad) Origin: Ethiopia |
| Defo Dabo (Giant Ethiopian Bread) Origin: Ethiopia | Meten Shiro Flour Origin: Ethiopia | Yemiser W'et (Spicy Lentil Stew) Origin: Ethiopia |
| Doro Alicha Origin: Ethiopia | Mitmita Origin: Ethiopia | Yeshimbra Asa (Chickpea-flour Fish) Origin: Ethiopia |
| Doro Wot (Red Chicken Stew) Origin: Ethiopia | Niter Kebbeh (Spiced Ghee) Origin: Ethiopia | Yetaklet W'et (Spicy Mixed Vegetable Stew) Origin: Ethiopia |
| Dorowat (Red Chicken Stew) Origin: Ethiopia | Sega Wot (Red Beef Stew) Origin: Ethiopia | |
| Ethiopian Beef and Peppers Origin: Ethiopia | Shero Wat (Dry Peas Bowl) Origin: Ethiopia |
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Recipe Information: 35
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
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