MAIN INGREDIENTS
Doro wat (known as tsebhi derho in Eritrea) is a festive type of wat stew made with chicken, usually bought from outdoor markets. The meat gets soaked in water, salt, and lemon juice to eliminate bacteria, and it's then cut into eight to twelve pieces.
Peeled hard-boiled eggs are added to the stew about five minutes before it is done in order to absorb all the savory spices and the delicate red color. With tender meat, spicy eggs, and a rich, flavorful sauce, doro wat is a must-have at every festivity, Christmas and Easter included.
MAIN INGREDIENTS
Kitfo is a popular Ethiopian dish consisting of raw beef that is freshly ground and combined with Ethiopian butter (niter kibbeh) and spices such as Cayenne pepper and cardamom. The dish is served with a variety of breads, with injera being a staple of every restaurant that serves kitfo.
Although kitfo is usually served on its own, it can also be accompanied by salty cheeses or collard greens.
MOST ICONIC Kitfo
MAIN INGREDIENTS
This Ethiopian tibs variation is made with chunks or strips of meat (either lamb, beef, or goat) that are cooked in a pan with butter, spices, onions, and peppers. The meat is seared until some of the pieces become crunchy. The dish is traditionally served in a hot earthenware dish with coals on the bottom, which keep the meat hot.
Derek tibs is often garnished with a few fresh rosemary sticks on top, and it is usually served with awaze sauce and injera bread on the side.
MAIN INGREDIENTS
Sega wat or tsebhi sga is a traditional dish from Ethiopia and Eritrea and a type of wat. In order to prepare it, onions are sautéed in niter kibbeh clarified butter, followed by ginger, garlic, cardamom, berbere spices, and beef broth. Once the sauce has developed a thick consistency, browned beef pieces are added to the pot and the dish is simmered until the liquid is reduced and the sauce becomes very thick.
Sega wat is traditionally served hot with injera flatbread or rice on the side. If desired, hard-boiled eggs can be added to the stew to make it even richer, and it's believed that the dish tastes even better the next day, when the flavors have had more time to blend together.
MAIN INGREDIENTS
Gored gored is a popular Ethiopian dish consisting of cubes of raw beef. Although the dish is often compared to kitfo, gored gored is not marinated in spices and butter before consumption. It is typically paired with lemon wedges, injera flatbread, and awaze chili sauce.
The fat is usually left on the meat and consumed along with it. Although it can be served on its own or paired with the aforementioned ingredients, gored gored can also be served as a part of a big meal, especially at festive occasions and celebrations.
MAIN INGREDIENTS
Gomen be siga is a traditional dish that consists of sautéed collard greens (gomen) and chunks of beef (siga) as the key ingredients, made with addition of fresh ingredients like clarified spiced butter, and lots of onions and garlic for flavor.
Like most Ethiopian dishes, gomen be siga is traditionally paired with injera flatbread. For a spicy kick, the dish can be consumed with awaze chili sauce.
MAIN INGREDIENTS
Zigni or kai wat is a traditional dish with a spicy flavor. This stew consists of cubed meat (mostly beef), onions, garlic, tomatoes, and tomato paste, and it is typically flavored with berbere spice blend, salt, pepper, lemon juice, and coriander.
It is recommended to serve zigni with injera flatbread on the side. Although zigni is considered the national dish of Eritrea, it is also popular in Ethiopia, where it is known as kai wat.
MAIN INGREDIENTS
Tere siga is a traditional African dish originating from Ethiopia. The name of the dish is translated as raw meat, and that's exactly what it consists of – raw meat that's typically cut off a cow carcass and served with mitmita (powdered hot spice blend), awaze (hot dipping sauce), and senafich (mustard sauce).
Tere siga is one of the few Ethiopian dishes that are eaten with utensils, and the ritual of cutting the meat is a huge part of the meal. This ritual is known as q'wirt, meaning to cut. The dish is traditionally served at butcher houses, and it's accompanied by injera flatbread on the side.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.