God has provided a diverse array of foods to sustain human life, encouraging us to partake in them with gratitude. While all food is a gift for our nourishment, our eating habits are often shaped by cultural influences (1 Corinthians 10:25). In this article, I will introduce you to a selection of traditional Ethiopian foods and drinks.

Typically, Ethiopians eat with their fingers. The use of forks and spoons is less common, especially in rural areas. People usually gather to eat communally and to enhance connection over delicious meals. Here are delightful options to explore.

1. Traditional foods

Ethiopia is a land of rich cultural diversity, home to various nations and ethnic groups, each with its unique culinary traditions. Let me share one of my personal favorites, which is chumbo, a beloved dish among the Oromo people in western Ethiopia. Made from either teff — a tiny, nutrient-packed grain — or maize flour, chumbo is a thick bread often accompanied by toppings of yogurt or local fresh, tangy cheese. It is typically cut into small pieces and served on a traditional wooden plate, inviting diners to pick up each piece with their fingers. When offered chumbo, guests are honored, as it signifies their special status in the eyes of the host.

Another popular dish in Ethiopia is kitfo, especially among the Guraghe people in the south. This dish is gaining recognition nationwide and consists of finely chopped meat served alongside qocho— a unique accompaniment made from fermented fiber scraped from the leaf sheath and pulverized corm of the false banana plant — and shredded cabbage. The meat is richly seasoned with butter and can be served raw or well-cooked, depending on individual preference. Many Ethiopians enjoy raw meat, having developed a taste for it from a young age.

No matter where you travel in Ethiopia, you’ll find injera, the most common staple food. This large, flat, pancake-like bread is made from fermented teff flour and comes in two varieties — brown and white — depending on the type of teff used. Historically, the brown variety was more prevalent among the poorer populations owing to its lower cost. However, it has recently gained popularity across all demographics for its nutritional benefits, particularly its high iron content. Injera is more than just a meal; it embodies the heart of Ethiopian cuisine and culture, uniting people at the table.

2. Non-fasting foods

Doro wot, a rich and spicy chicken stew, is a staple of Ethiopian cuisine, typically served with a boiled egg. This flavorful dish is often reserved for holidays and special occasions, as its preparation can be time-consuming, taking around three hours to cook. Despite its popularity, doro wot is not a frequent choice for everyday meals.

Another beloved dish is shiro, made from ground chickpeas or beans, seasoned with garlic and green pepper. Once considered a humble fare for poorer households, shiro has since gained prestige and is now enjoyed by many, including the affluent.

Tibs, a delectable dish of chopped or sliced lamb or beef, is pan-fried with onions, garlic, and either oil or butter, creating a savory delight. Traditionally enjoyed during celebrations, tibs has also found its way onto breakfast menus in hotels and restaurants, appealing to diverse customers.

3. Fasting foods

Beyaynetu is another common dish, consisting of a variety of vegetable offerings, including cabbage, beetroot, potato, lettuce, cucumber, tomato, lentils, sesame, and more. These are placed on top of injera on a large plate and are usually shared among a group. This dish is particularly common during fasting days and seasons. 

Fasting, in general, refers to the abstention from food. However, in the Ethiopian context, fasting encompasses not only the avoidance of food but also the exclusion of dairy products. When Ethiopians refer to “fasting food,” we mean foods that do not include dairy. Individuals typically continue to consume other types of food during this time. Thus, “fasting food” specifically identifies foods free of dairy products, rather than implying a total abstention from eating altogether.

4. Food for breakfast

Ethiopian families enjoy a variety of traditional breakfast dishes, each offering unique flavors and textures. One of the most popular options is porridge, made from roasted barley, wheat or corn flour and served with melted butter for a rich taste. Kinche, another beloved breakfast dish, consists of cracked wheat, oats, barley or a combination of these grains, boiled in water and seasoned with salt. If available, milk is added to enhance the flavor.

Firfir is a delightful dish featuring shredded injera sautéed with spiced butter and pepper. For a heartier breakfast variation, it can also be prepared with a savory dried meat sauce mixed with injera. For those who prefer a simpler meal, bread served with tea or coffee offers a straightforward, yet enjoyable, alternative to continental breakfasts. Many Ethiopians begin their day with a warm cup of coffee or tea.

5. Local drinks

Ethiopia offers a diverse array of local beverages to delight visitors and locals alike. Among these are Teji, a refreshing fermented drink made from honey, water, and medicinal herbs. Birz is a sweet concoction of honey and water that has not yet fermented. Arake is a distilled alcoholic beverage crafted from malt flour and other ingredients. Other beverages are tella, a homemade fermented drink brewed from barley, maize or sorghum; and borde, a mildly fermented drink made from barley or sorghum mixed with water. The choice of these beverages depends on the people’s religious beliefs.