Ethiopian Food Guide

Ethiopian staple is bread called injera made from foam-rubber, some tasty vegetarian dishes and a variety of sauces called wat that are served with meat or vegetables. A vegetarian speciality is ye sim magib—a selection of vegetable dishes that is served during times of fasting. In some parts of the country, the fish is a delicacy.

For thirst quenching, sparkling mineral water is a safe and refreshing option. Traditional alcoholic drinks include t’ella, t’ej and arakie, a knockout local beer. There is also great news for caffeine addicts! The southern Ethiopian region of Kefa is probably the cradle of coffee growing, with records of coffee being used as early as 1000 AD, from where it was taken to Yemen and spread to the rest of the world. Due to this advanced state of coffee civilization, one can get a decent cup of cappuccino or even mochaccino in Addis Ababa. Rejoice!