3 dishes people actually cook in Ethiopia: what they are, how long they take, and what you need to buy.
The dart landed on Ethiopia. Drag to spin the planet.
Savor the rich flavors of this Ethiopian chicken stew.
Savor the rich flavors of this spicy lentil stew.
Savor the rich flavors of this Ethiopian classic!
The three dishes from Ethiopia documented in Copper are Doro wat, Misir wat and Tibs. Berbere spice and garlic each appear in more than one recipe. All three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 19 different ingredients.
The three recipes need 19 ingredients between them, of which 4 are shared by more than one dish. Berbere spice is the hardest to find: of the 588 dishes in Copper's atlas, 5 use berbere spice. Every ingredient list on this page is complete, with quantities, and free to read.
Tibs is the quickest at 30 minutes. Doro wat is the longest at 120 minutes, most of it unattended. The median is 60 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Ethiopia here is rated easy, but every one has the full method written out step by step, free to read. Tibs is the shortest way in.