Ethiopia, located in Northeast Africa at the base of the "horn," is a country more commonly associated with political upheavals and drought, rather than gastronomy. Yet Ethiopian cuisine offers an exceptional and exquisite array of flavorful food that is unique to Africa and the world.

Ethiopian food is the ultimate in spicy cookery, not only because the food is hot, but also because of the wide variety of spices used. 

Since the 1400's, traders have introduced some non-indigenous ingredients that have added to what we now know of as authentic Ethiopian cuisine. From Portugal came chile peppers, and from the Orient—ginger. India played a part in North African trade as well, introducing exotic spices. 

Although complex in nature, Ethiopian cuisine is simple to prepare. Many of the traditional dishes are stews—one-pot-meals, if you wish. Home cooks can easily prepare the basic dishes of Ethiopia. When you begin your culinary exploration, you will treasure what this unique, earthy cuisine reveals. 

A necessary element of Ethiopian cooking is called berbere. It is a red paste made up of a multitude of spices and herbs. Berbere must be prepared before venturing into the world of Ethiopian cuisine—or it would be like trying to make chili without chili powder, or stock without bouquet garni. Berbere is an essential ingredient. 

Another important ingredient is butter—but butter that has been flavored with onions, garlic, ginger, and spices. When this prepared butter, called niter kebbeh, melts in your pan, it transports you to a land far away. You will wonder how Ethiopia has kept niter kebbeh a secret from the culinary world! 

Wat is the traditional Ethiopian dish. Wat means stew. Wat can be prepared with chicken (doro) or beef (sik sik). It can also be vegetarian or even contain fish. It is a rich red stew stained by paprika that is fiery hot. Chicken wat also contains hard boiled eggs which impart the powerful wat color and flavors.

Traditional bread, called injera, is used in place of utensils. Injera is a thin but spongy flatbread as large as a tabletop. It is made from locally grown teff—the smallest grain in existence. Ground teff is mixed with water and allowed to ferment, then cooked as you would pancake batter over flat clay griddles.

Dining in Ethiopia is characterized by sharing food from a common plate, signifying the bonds of loyalty, family, and friendship.  The traditional Ethiopian meal is served on a large platter that is draped with the crepe-like injera bread, with the selection of foods decoratively arranged around the center dish.  To eat, diners simply tear off a piece of injera, use it to scoop up some of the various dishes and pop it in their mouths.  Extra injera is usually served on the side.  Honey wine, beer or telba, a flaxseed drink, are served as beverages.