Whenever I think of my homeland, Africa, sweet memories of my multicultural childhood in Kenya fill my heart and bring tears to my eyes.  As children we grew up savouring fabulous pan African cuisine and visiting The African Heritage restaurant was a journey into Ethiopia itself.  Ethiopia fascinates me - an ancient country, rich in culture and cuisine.

Ethiopian cuisine is one of the world's best kept secrets in my opinion. An exotic and spicy mix of vegetarian and non-vegetarian stews and fresh meat stir fries, the cuisine is filled with culinary delicacies that are as rich and intricate as the Ethiopian culture itself.

Cuisine Characteristics

Ethiopia is one of the very few countries in Africa that has never really been colonised by a foreign power, so outside influences on its cuisine are very subtle. Trade relations with India brought curries, and spices, and the very brief Italian colonisation from 1936 to 1941 left a small European influence.  

The northern part of the country is mostly inhabited by Christians whilst the plains are home to the Muslims and the nomadic tribes. Systems of belief and location have naturally given birth to a cuisine that is rich in both vegetarian and non-vegetarian delicacies. A large number of Ethiopian vegetarian dishes have evolved due to the tradition of giving up all animal products during the many Orthodox Christian fasting days that are observed in the country.

In Ethiopia vegetables are mostly home grown and animals are mostly home raised. The cuisine is prepared with a distinctive blend of pungent spice mixes that are unique and sure to provide you with a memorable experience. The land of "bread and honey" grains like sorghum, wheat and teff (a tiny roundish grain that closely resembles millet) grow comfortably in the temperate climate and form the basic breads of the diet. 

Infused with a variety of spices, meals are indeed exotic and the   combination of spices, lends an unforgettable feature to the cuisine.  A hot and spicy red pepper paste called berebere (recipe below) and a spice infused ghee (clarified butter) called nitter kibeh form the principal ingredients of Ethiopian cooking. Ancient folklore has it that the woman with the best berebere recipe had the best chance of winning a good husband.

Informal Dining

Dining at an Ethiopian table is a cosy, warm and informal experience.  Food is traditionally eaten by hand and shared from a common platter. The Ethiopian tradition of tearing the injera ‘bread' and eating together reflects the bonds of sharing, closeness, loyalty, family and friendship. Feeding each other is also a way of expressing love and friendship. Injera is a delicious soft 9-10 inch soft spongy crepe made with teff flour (a grain that is to have originated in Ethiopia as early as 4000 BC). Over the injera a variety of thick wats (peppery stews made from lamb or chicken - recipe below) are ladled along with a boiled egg for each person and ab (cottage cheese) and a spicy kitfo (the Ethiopian steak tartar). Bee keeping is an old age tradition in Ethiopia so naturally honey wine beer, or telba, a flaxseed drink, is served alongside most meals.

Interestingly Ethiopia is often called the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica was first found growing wild.

I hope the below recipes kick start your discovery of this wonderful cuisine.

Recipes

Vodka Berbere

2 teaspoons cumin seeds

3 whole cloves

2 teaspoons green cardamom

1 stick cinnamon

11/2 teaspoons black peppercorns

1 teaspoon fenugreek seeds

1 teaspoon coriander seeds

6-8 small whole red chillies

1 teaspoon minced ginger

½ teaspoon turmeric

1 teaspoon allspice

1 teaspoon salt

11/2 teaspoons paprika

1 teaspoon vodka and a little water to grind

In a small frying pan, on medium-low heat, toast up all the whole spices till they begin to give off a light aroma. Remove the pan from the heat and cool for 5 minutes. In a spice grinder or with a mortar and pestle, finely grind together the toasted spices and the remaining ingredients till you get a thick paste

Store refrigerated in a well-sealed jar.

Doro Wat - Chicken Stew

4 tablespoons ghee or melted butter

2 large red onions; finely sliced

2 tablespoon minced garlic

1 tablespoon minced ginger

1 1/2 tablespoons berbere spice mix

2 cups water

4 chicken legs, skinned and divided into two - drumsticks and thigh

4 whole hard boiled eggs

Heat the ghee or butter in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown. Toss in the garlic and ginger and cook, stirring, until softened and just beginning to turn golden. Now toss in the bereber along with two cups of water. Season the chicken all over with salt and stir the pieces in the skillet. Reduce heat to low and simmer, covered, turning every now and then, until the chicken is cooked through, about 30- 40 minutes. Uncover skillet and raise heat to medium-high to reduce the liquid - you must have a thick, gravy-like consistency. Gently add the eggs and stir to warm through. Taste and season with more berbere and salt if you taste buds permit.

Serve hot with steamed rice or injera bread.