Ethiopian Food Quiz

A sour, spongy fermented flatbread that serves as both plate and utensil.

Injera is made from teff, a tiny grain native to the Ethiopian highlands.

A deeply spiced chicken stew built on slow-cooked berbere and onions.

Doro wat is widely considered Ethiopia's national dish.

Sautéed cubes of beef or lamb with onions, peppers, and rosemary.

Tibs can be made mild or fiery, and is often customized to the diner's preference.

Minced raw beef seasoned with spiced butter and chili powder.

Kitfo is also commonly served lightly warmed, called 'leb leb,' for those who prefer it less raw.

A smooth stew of ground chickpea or broad bean flour, a daily staple.

Shiro is inexpensive and filling, making it one of the most commonly eaten dishes in Ethiopia.

Red lentils simmered down with berbere into a deep red stew.

Misir wat is a common fasting-friendly dish since it contains no animal products.

Collard greens slow-cooked with garlic and ginger.

Gomen is one of the milder dishes typically included on a mixed vegetarian platter.

Cabbage, carrots, and potato cooked with turmeric until tender.

Turmeric gives atkilt wat its characteristic yellow color.

Cubed raw beef tossed with spiced butter and chili, similar to kitfo.

Unlike kitfo, gored gored uses larger cubed pieces of meat rather than mincing it.

A rich, berbere-spiced lamb stew.

Yebeg wat is a popular choice for festive and holiday meals.

A mild, turmeric-yellow split pea stew, gentler than its wat cousins.

Alicha dishes skip berbere entirely, relying on turmeric and ginger for flavor instead.

A fried pastry triangle filled with spiced lentils or meat.

Sambusa shares a clear lineage with the samosa, carried along historic Indian Ocean trade routes.

Shredded injera tossed in spiced berbere oil, a popular breakfast dish.

Fir fir is a practical way to use up leftover injera from the day before.

A traditional honey wine, often flavored with gesho leaves.

Tej is traditionally served in a rounded flask called a 'berele.'

Coffee roasted, ground, and brewed fresh as part of a social ritual.

Ethiopia is widely regarded as the birthplace of coffee as a cultivated crop.

A lightly spiced, slightly sweet round bread served on holidays.

Dabo is often baked in large, decoratively scored loaves for festive occasions.

A thick barley porridge mounded with a well of spiced butter at the center.

Genfo is traditionally eaten by scooping from the edges into the spiced butter pool.

Pan-sautéed chicken pieces with onion, garlic, and rosemary.

Doro tibs is a lighter, drier alternative to the saucier doro wat.

A vegetarian platter of small mounds of lentils and vegetables served on injera.

Beyaynetu is especially common during Orthodox Christian fasting periods.

Tibs tossed in a fiery awaze chili paste.

Awaze paste is also commonly served on the side as a dipping sauce for other dishes.