BERBERE This is a very spicy accompaniment for Ethiopian food. Berbere is a dark red blend of sun-dried chilies, ginger, garlic, cardamom, nutmeg, cloves, cumin, coriander and other spices.
WAT Wat or wot is a stew that is very spicy. It is made from red onions that are cooked in berbere which can also be mixed with either kibbeh or butter. Ginger, garlic and other spices are also added. Wat is also an important accompaniment for Ethiopian food. It can be had as a vegetable dish or blended with meat to turn it into a meat stew dish. Wat is a wonderful accompaniment of injera. In the highlands, they use lamb meat called bege (lamb) to make wat, while in major towns they use beef called Bure and goat meat called figel is mainly used in the arid and semiarid lowlands.
INJERA, IS BY FAR THE MOST FAMOUS ETHIOPIAN FOOD IT IS ALSO ONE OF THE MOST IMPORTANT FOODSTUFF IN ETHIOPIAN CUISINE mildly cooked and served to eat. Kitfo is mainly served with minced spinach called gomen. The dish is a tradition of the Gurage people from southern Ethiopia who normally have it with kotcho, which is a form of a bread. In the major towns and cities of Ethiopia such as Addis Ababa, there are specialty kitfo restaurants.
TERE SEGA This dish is considered something of a luxury dish in Ethiopia. Tere sega is simply raw meat that is mainly served in traditional wedding ceremonies for the well-to-do people and on special occasions. The dish is served alongside a chilli sause as accompaniments and is best washed down in some red wine.
Most foreigners, however, love the chicken wat.
DOROWOT Dorowot is a chicken-based stew that wears an intense shade of the red colour due to the berbere spices. The stew can be made from beef or chicken and is served with a whole boiled egg.
TEJ While a coffee ceremony is the traditional way to close out a meal in Ethiopia, many prefer to wash down a good meal with something better. Tej is one such drink. It is a locally made honeywine that comes with a thick sweetness with an orange lightness to it.
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