The culinary tradition
Ethiopian food is built for sharing: a large round of fermented teff injera is covered with wat, stews and salads, and everyone eats from the same plate. Highlanders have fasted on plant-based dishes for centuries, so the vegetarian repertoire is unusually deep. Berbere, niter kibbeh and mitmita give the cuisine its perfume and heat.
Regional kitchens
Amhara
Wat, injera and fasting cuisine.
Tigray
Tigrinya cooking and honey wines.
