Ethiopian Platter
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Ethiopian cuisine characteristically consists of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera.
Injera is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea. Source: Wikipedia
The Ethiopian Orthodox Church prescribes a number of fasting periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many dishes that are vegan. This has also led Ethiopian cooks to develop a rich array of cooking oil sources: besides sesame and safflower
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