Explore the
shared table.
Start with injera, then explore 12 guides across breads, stews, greens, meat, breakfast, drinks and condiments.
Injera
Fermented flatbread and shared base for many Ethiopian and Eritrean meals.
Shiro
Smooth, savory stew commonly prepared from chickpea or broad-bean flour.
Misir Wat
Spiced lentil stew often served with injera.
Gomen
Cooked leafy greens served as part of a shared platter.
Atakilt Wat
Vegetable preparation commonly combining cabbage, carrots and potatoes.
Doro Wat
Deeply seasoned chicken stew with household and regional variations.
Tibs
Sauteed meat preparation with many styles and accompaniments.
Kitfo
Seasoned minced beef preparation whose serving style and doneness can vary.
Firfir
Torn injera combined with a seasoned sauce or stew, with many variations.
Sambusa
Crisp filled pastry found across East African and Horn of Africa food traditions.
Coffee Ceremony
A social coffee tradition that can structure hospitality and conversation.
Berbere
A spice blend central to many dishes, with recipes that vary by maker and household.