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              Guide To Ethiopian Cuisine

              Alicha (al-ee-cha)

              A mild version of a stewed dish, usually slow cooked or stewed with tumeric

              Ambasha (am-ba-sha)

              Traditional thick skillet-baked Ethiopian bread

              Awaze (ah-wa-zay)

              A spicy red pepper paste

              Ayib (aa-yib)

              Homemade Ethiopian farmers cheese

              Berbere (ber-ber-e)

              A powdery mixture of dried chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.

              Beyaynatu (be-ye-ay-naa-too)

              Is a mixed platter which includes a variety of different dishes the word itself means “Many Kinds”

              Buna (boo-na)

              Ethiopian coffee, traditionally brewed in a clay jebena pot and served black

              Fir Fir (fir-fir)

              Shredded pieces of injera, sautéed in a spicy butter sauce

              Injera (een-jer-aa)

              Ethiopian flat bread, made of a mixture of fermented whole wheat and teff flour

              Jebena (jeb-e-na)

              Traditional clay pot, used for brewing and pouring Ethiopian coffee

              Kitfo (kit-fo)

              Ethiopian steak tartar made from freshly ground meat, butter, and spices

              Messob (meh-sob)

              A communal dining experience utilizing a shared round platter

              Mitmita (mit mee-ta)

              A blended powder of spicy red peppers and salt

              Shai (shiy)

              A blend of Ethiopian black tea leaves, infused with cardamom, cinnamon and cloves


              A grain, the size of a poppy seed , that is gluten free and naturally high in protein and minerals

              Teff Injera (teff een-jer-a)

              A traditional injera bread that is gluten free and made entirely of teff flour

              Tibs (tibs)

              Sautéed meat, seafood, or vegetable dish, often cubed

              Wot (wot)

              A thick spicy stew made using a base of onions, garlic, ginger and berbere powder

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