Ethiopian food

            Finally, a post about the food I’ve been eating. I love food. If I could just sit and eat all day I would. And I love Ethiopian food. I was first introduced to this type of cuisine last year on my study abroad trip to Uganda where there was an Ethiopian restaurant in town. I would want to eat Ethiopian food every single day. I’m pretty sure it got to be obnoxious for the people who had to deal with me that that was pretty much the only thing I ever wanted to eat, but it was really, really good. So when I found my Peace Corps service would be in Ethiopia, I knew I wouldn’t go hungry.

            The most important part of an Ethiopian meal is the injera. How to describe injera? It is kind of like a thin, spongy textured pancake that’s made with a grain called teff, grown in this part of the world. Ethiopians eat with their hands so you break off pieces of injera and use it to pick up the various Ethiopian dishes. The foods that are put on injera are called wots, or sauces. And my host family made the best Ethiopian food. Here are some of my favorites:

Shiro: I eat this almost every day because I love it and it’s really simple to make. Its main ingredient is shiro powder, or chickpea powder, which I’ve been told you can’t easily get in the States. Also important is the berbere powder that goes in it (sort of like a red pepper powder). This can’t be found in the States either so I will be bringing plenty back with me when my service is up.

Dinich wot: This has got to be my all-time favorite. I haven’t made it myself yet because to be honest, I’m too lazy to peel potatoes and the tables I ordered from the carpenter have yet to arrive so I’d rather not peel potatoes while sitting on the floor. But every time I go see my host family they make it for me. It’s just oil, onions, water, berbere powder and potatoes. But the wot tastes absolutely amazing with the berbere and my favorite part of this dish is getting to the end when my injera is completely soaked in the sauce. Some volunteers have complained that they don’t like the end of their meals because all they are left with is soggy injera but I couldn’t disagree more, the soggy injera soaked in all the wots is so so so good. Can you tell I like sauce? That may be the French in me speaking.  

Habasha gomen: This can be made with either spinach or collard greens. All you do is sautee some onions in oil. Then, cut up the spinach or collard greens into the smallest pieces you can get them into and add them to the pot. Let it cook for about 10 minutes and then throw it on your injera. This is often eaten with bread as well. Delicious!

Gomen: This is made with cabbage instead of spinach and is made in pretty much the same way as habasha gomen. Cut up carrots and potatoes are also added.

Keyser: Keysir are beats. Start by sautéing some onions in oil, then add the cut up beats and cook for 10 minutes. Served on injera of course.

Doro wot: This is probably Ethiopia’s favorite dish. Doro is chicken. I’m not exactly sure how the wot is made although I know Ethiopians put a lot of berbere in it, which makes any dish better. The wot is served with chunks of chicken (which is bought at the market on Friday and killed in the backyard once it arrives home) and hard boiled eggs. 

            I haven’t eaten much meat thus far so I cannot describe the meat dishes (except the doro wot). Meat is also expensive here so most people do not eat it often. Meat is common during the holidays. There is one dish that I have yet to try and I’m not sure if I will ever get the courage to try it. That is kitfo. Kitfo is most popular in this region, Gurage, so during the holidays everyone eats it and they all want me to eat it as well. Kitfo is raw meat and even though plenty of volunteers have said that they have enjoyed it I am too scared to try it. Also, I don’t know if my stomach can handle it just yet and I don’t want to have to deal with a parasite right now. Lucky for me I only have to worry about declining this dish during the holidays.