Ethiopia is a landlocked country in the Horn of Africa and one of the largest and most populous countries in the world. The Ethiopian diet is very healthy and full of nutritious minerals. There are a number of key ingredients and foods that are important features of Ethiopian cuisine.
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Surviving in Ethiopia!! The most hardcore food in Africa!!
Injera is a very popular accompaniment to most meals where people serve themselves. Injera is made with teff a small round grain that thrives in the highlands of Ethiopia. Teff is very nutritious and contains almost no gluten. Torn pieces of injera are used to serve up thick vegetable or meat stews.
Ethiopian stews or wots are a mix of ingredients that create very tasty dishes. Ethiopian cuisine is based on the stew (wot) and there are many variations that all offer different taste experiences.
A key ingredient in Ethiopian food is the hot chili pepper Mitmita which is often mixed with cardamom and salt and other spices depending on the local culture. Unique to Ethiopia is the way kibbeh (butter) is prepared. It is made with spices such as cardamom turmeric garlic and koseret (lippia abyssinica) and is a common ingredient.
