The most valued grain used to make injera is from the tiny, iron-rich teff. However, its production is limited to certain middle elevations and regions with adequate rainfall, so it is relatively expensive for the average household. Because the overwhelming majority of highland Ethiopians are poor farming households that grow their own subsistence grain, wheat, barley, corn, and/or rice flour are sometimes used to replace some or all of the teff content. There are also different varieties of injera in Ethiopia, such as nech (white), kay (red) and tikur (black).
Enjera (Ethiopian Bread)
The coffee ceremony is the traditional serving of coffee, usually after a big meal. It often involves the use of a jebena (ጀበና), a clay coffee pot in which the coffee is boiled. The preparer roasts the coffee beans right in front of guests, then walks around wafting the smoke throughout the room so participants may sample the scent of coffee. Then the preparer grinds the coffee beans in a traditional tool called a mokecha. The coffee is put in to the jebena, boiled with water, and then served with small cups called si'ni. Coffee is usually served with sugar but is also served with salt in many parts of Ethiopia. In some parts of the country, nit kibbeh is added instead of sugar or salt.
Ethiopian Coffee (BUNA)
Meats along with vegetables are sautéed to make tibs (also tebs, t'ibs, tibbs, etc., Ge'ez ጥብስ ṭibs). Tibs is served in a variety of manners and can range from hot to mild or contain little to no vegetables. There are many variations of tibs, depending on type and size or shape of the cuts of meat used.
A Wat’ or Wet is a red stew that uses the marvellous red berbere spice mix and a rich base of onion. A vast quantity of onions is used so it is a good idea to finely dice these in a food processor. If six tablespoons of berbere sound like a lot (it contains plenty of chilli powder), reduce the amount when you first cook this recipe – you can always make it hotter next time! For a healthier alternative you can replace the niter kibbeh with more olive oil. If you can’t find African basil (it is not readily available in Australia), simply leave it out.
Doro wot
Another distinctively Ethiopian dish is kitfo (frequently spelled ketfo), which consists of raw (or rare) beef mince marinated in mitmita (Ge'ez: ሚጥሚጣmīṭmīṭā, a very spicy chili powder similar to the berbere) and niter kibbeh. Gored gored is very similar to kitfo, but uses cubed, rather than ground, beef.