3 dishes people actually cook in Ethiopia: what they are, how long they take, and what you need to buy.
What can you cook from Ethiopia? 3 traditional Ethiopia dishes, from Tibs (25 min, the quickest) to Doro wat (150 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Ethiopia on the map. Drag to spin the planet.
Ethiopian chicken stew whose sauce is nothing but onions cooked dry until they collapse, then bound with spiced butter and berbere.
Red lentils cooked down to a paste with berbere and niter kibbeh, over onions first sweated dry with no fat at all.
Cubes of beef seared hard in spiced butter with rosemary and green chilli, served while still sizzling.
Copper documents three dishes from Ethiopia: Doro wat, Misir wat and Tibs. Garlic and ginger 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 17 different ingredients.
The three recipes need 17 ingredients between them, of which 5 are shared by more than one dish. Niter kibbeh and berbere the hardest to find: of the 586 dishes in Copper's atlas, 3 use niter kibbeh and 2 use berbere. Every ingredient list on this page is complete, with quantities, and free to read.
Tibs is the quickest at 25 minutes. Doro wat is the longest at 150 minutes, most of it unattended. The median is 90 minutes — a weekend dish rather than a weeknight one.
Misir wat and Tibs are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Ethiopia is part of East African.
Countries close to Ethiopia on the globe — and close on the plate.
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