This app will give you great recipes for making the foods of Ethiopia! You can watch videos on how to make foods such as:
Waadii - also known as tibs; specially seasoned
Anchotte - a common dish in the western part of Oromia (Wallaga)
Baduu - also known as aybe
Marqaa - also known as genfo
Qoocco - Although also known as kocho, it is not the Gurage type of kocho but a different kind; a common dish in the western part of Oromia (Wallaga)
Itto - also known as wat; comprises all sorts of wat, including vegetables and/or meat
Chuuco - a sweet flavor of whole grain also known as besso; flavored with butter and spices
Chororsaa- a common dish in western part of oromia(wallaga)
Kitfo: (frequently spelled ketfo), which consists of raw (or rare) beef mince marinated in mitmita (Ge'ez: ሚጥሚጣ mīṭmīṭā, a very spicy chili powder similar to the berbere) and niter kibbeh. Gored gored is very similar to kitfo, but uses cubed, rather than ground, beef.
Ayibe: Ayibe is a cottage cheese that is mild and crumbly. It is much closer in texture to crumbled feta. Although not quite pressed, the whey has been drained and squeezed out. It is often served as a side dish to soften the effect of very spicy food. It has little to no distinct taste of its own. However, when served separately, it is often mixed with a variety of mild or hot spices typical of Gurage cuisine.
Gomen Kitfo: Gomen kitfo is another typical Gurage dish. Collard greens (ጎመን gōmen) are boiled, dried and then finely chopped and served with butter, chili and spices. It is a dish specially prepared in the occasion of Meskel, a very popular holiday marking the discovery of the True Cross. It is served along with ayibe or sometimes even kitfo in this tradition called dengesa.
Ethiopian cuisine characteristically consists of vegetable and often very spicy meat dishes, usually in the form of wat (also w'et or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians eat exclusively with their right hands, using pieces of injera to pick up bites of entrées and side dishes. Utensils are rarely used with Ethiopian cuisine.
Tags: vegetable called ecra