Ethiopian cuisine is known for its blend of diverse flavors and savory dishes. Recipes vary from region to region, but some of the most popular Ethiopian dishes include injera, a flatbread that is served with every meal, and wot, a spicy stew made from lentils or beans. Staple vegetables include potatoes, carrots, onions, and tomato. Many dishes are vegetarian-friendly and vegan options are available.
Injera is a spongy, sourdough bread made from teff flour. It can be used as a plate to eat other dishes on or to scoop up food. It is light brown in color and has a slightly tangy taste. It pairs well with stews and other sauces.
Wot is a traditional stew dish that is usually made from lentils or beans. Other spices may be added depending on the recipe. It is typically served over a bed of injera to soak up all of the flavor.
Potatoes, carrots, onions, and tomatoes are popular side dishes for Ethiopian food. Potatoes can be boiled or fried, carrots are often steamed or roasted, onions are sautéed and tomatoes are diced into salads or served with fish.
Many Ethiopian dishes are vegan-friendly as they do not contain any animal products like dairy or meat. Popular vegan options include ensete (a type of porridge), shiro (a chickpea flour dish) and misir wat (spicy lentils). Vegan meals can easily be made by adding additional vegetables and plant-based proteins such as tofu.