Traveling through Ethiopia is not only about exploring breathtaking landscapes and rich cultural traditions—it’s also about indulging in one of Africa’s most unique and flavorful cuisines. Ethiopian food is a communal experience, deeply rooted in history, spirituality, and social life. If you’re planning a trip, here’s what you should know about food and drink in Ethiopia.

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1. Injera: The Heart of Ethiopian Cuisine

At the center of every Ethiopian meal is injera, a large, spongy flatbread made from teff, a gluten-free grain native to Ethiopia. It’s not just food but also a utensil—travelers use pieces of injera to scoop up stews and vegetables. The slightly sour taste may surprise you at first, but it quickly becomes addictive.

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2. Flavorful Stews (Wot)

Ethiopian dishes are often centered around wot, richly spiced stews made with lentils, beans, chicken, beef, or lamb. The most famous is doro wat, a spicy chicken stew usually served with boiled eggs, often considered the national dish.

Other popular stews include:

• Shiro wat – a smooth chickpea stew, a favorite during fasting times.
• Misir wat – spiced red lentils, loved by vegetarians and vegans.
• Siga wat – beef stew with a rich berbere flavor.

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3. The Magic of Berbere & Mitmita

Ethiopian flavors come alive thanks to berbere, a blend of chili, garlic, ginger, and aromatic spices. Another fiery spice mix, mitmita, adds extra heat to raw meat dishes or sprinkled over meals. If you love spicy food, you’re in for a treat.

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4. Coffee Culture: The Birthplace of Coffee

Ethiopia is the birthplace of coffee, and no visit is complete without experiencing the traditional coffee ceremony. Green beans are roasted in front of you, ground, and brewed in a clay pot called a jebena. Coffee is served in three rounds, often with popcorn or roasted barley. Even if you’re not a coffee addict, this ritual is a cultural highlight.

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5. Drinking in Ethiopia: From Honey Wine to Local Beer

• Tej: Ethiopia’s famous honey wine, often homemade, sweet, and slightly fermented. Traditionally served in a rounded glass flask called a berele.
• Tella: A local home-brewed beer made from barley or maize, mildly alcoholic.
• Modern drinks: Ethiopia also has a growing beer culture, with brands like St. George, Habesha, and Bedele widely available.

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6. Vegetarian and Vegan-Friendly

Thanks to the Ethiopian Orthodox Church’s fasting traditions, many days of the year are meat-free. This means travelers will find a wide range of vegan dishes, such as lentils, greens, chickpeas, and vegetable platters known as Beyaynetu—a colorful assortment of fasting foods served on injera.

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7. Eating Etiquette

• Meals are usually shared from a communal plate.
• Eating with your right hand is customary (left hand is considered unclean).
• Don’t be surprised if someone offers you food by hand—this is called gursha, a gesture of friendship and hospitality.

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8. Street Food & Snacks

While most traditional meals are enjoyed at restaurants or homes, street food is also popular. Try sambusas (fried pastries with lentil or meat filling), roasted corn, or kolo (roasted barley snack).

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9. Safety & Hygiene Tips

• Stick to bottled or filtered water.
• Wash your hands before and after meals, as eating is usually done by hand.
• Choose busy restaurants for fresh, safe meals.
• If you have a sensitive stomach, go easy on raw meat dishes like kitfo (minced raw beef seasoned with spices).

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Final Thoughts

Food and drink in Ethiopia are more than nourishment—they are an invitation into the country’s soul. Sharing injera, sipping fresh-brewed coffee, or tasting honey wine is a cultural experience you’ll remember long after your trip ends.

So, come hungry and open-minded. Ethiopia will feed not only your body but also your spirit.