Editing Ethiopian cuisine (section)

== Ethnic dishes ==
{{refimprove section|date= April 2025}}
===Amhara dishes===
The [[Amharas]]' cuisine features a wide variety of dishes and beverages, often centered around [[injera]], a sourdough flatbread made from [[teff]] flour. The cuisine is known for its use of spices, rich stews, and traditional cooking methods.

====Dishes====
* [[Injera]] – a sourdough flatbread made from teff flour, serving as the base for most meals and used to scoop stews and dishes.
* Doro Wot – a spicy chicken stew with boiled eggs, flavored with berbere spice mix and niter kibbeh (spiced clarified butter).
* [[Tibs]] – sautéed meat (beef or lamb) cooked with onions, tomatoes, and spices, often served sizzling hot.
* Siga Wot – a rich and spicy beef stew made with berbere and slow-cooked to tenderness.
* Anebabero – layered thick injera soaked in a butter and spiced berbere mixture, enjoyed for its rich and savory flavor.
* [[Fir-fir]] – shredded injera or bread mixed with spicy stew or ''wot'', often served as a hearty breakfast.
* [[Goulash|Asa Goulash]] – a flavorful fish stew cooked with onions, tomatoes, and berbere, often served with injera or bread.

====Snacks====
* Dabo ''(Traditional bread varieties include: Ambasha, Difo Dabo, Hibist)'' – . 
** Ambasha Dabo – a celebration bread that is slightly sweet, with decorative touches made on the dough before baking.
** Difo Dabo – baked bread wrapped in false banana leaves for a unique flavor.
* [[Dabo Kolo]] – crunchy, fried or baked dough snacks seasoned with a hint of spice, popular as a light snack.
* Kolo – roasted barley or wheat mixed with peanuts, enjoyed as a nutritious and portable snack.

====Beverages====
*[[Tella]] – traditional Tigray beer brewed with barley, hops, and gesho leaves, often consumed during celebrations.
* [[Tej]] – sweet Amhara honey wine, served at special occasions and known for its distinct flavor.
* [[Birz]] – A non-alcoholic honey beverage, lightly fermented and enjoyed as a refreshing drink.

===Oromo dishes===
The [[Oromos]]' cuisine consists of various vegetable or meat side dishes and entrées. As part of a long-established custom, practice, or belief, people do not eat [[pork]] in [[Oromia]].<ref>{{citation |url=https://www.opride.com/2009/06/07/let-us-talk-about-food-oromo-vs-ethiopian/|title=Let Us Talk About Food: Oromo vs. Ethiopian|date=7 June 2009|access-date=7 June 2009}}</ref>{{unreliable source?|date=July 2022}}

* Anchotte – a common dish in the western part of [[Oromia]]<ref name= AllAfrica>{{cite web |first1= Getahun |last1= Legesse |title= Ethiopia: Special Cuisines As a Symbol of Oromo Lifestyle |date= 15 September 2020 |publisher= [[allAfrica]] |url= https://allafrica.com/stories/202009150715.html |access-date= 6 April 2020 |archive-url= https://web.archive.org/web/20210425155449/https://allafrica.com/stories/202009150715.html |archive-date= 25 April 2021 |url-status= live |url-access= subscription}}</ref>
* Baduu – liquid remaining after milk has been curdled and strained (cheese)
* Chororsaa – a common dish in the western part of Oromia
* Chukkoo – also known as ''Micira''; a sweet flavor of whole grain, seasoned with butter and spices<ref name= AllAfrica/>
* Dadhii –  a drink made from honey
* Dokkee – a common dish throughout [[Oromia Region|Oromia state]]
* Farsho – Beer like beverage, made from barley
* [[Genfo|Maarqaa]] – porridge like substance made from wheat, milk, chili and spices
* Itto –  comprises all sorts of vegetables (tomato, potato, ginger, garlic), meat (lamb)
* [[Kita fit fit|Chechebsaa]] – shredded [[Injera|biddena]] stir-fried with chili powder and cheese
* Qince – similar to Marqaa but made from shredded grains as opposed to flour
* Qoocco – also known as ''kocho'', it is not the Gurage type of kocho but a different kind; a common dish in the western part of Oromia 
* Qorso (Akayi) – A snack made by roasting barley seeds<ref>{{cite web |url= https://unpo.org/article/16351 |title= UNPO: Oromo: Farmer from Ethiopia May be the Oldest Living Person in the World |date= 6 September 2013 |archive-date= 4 August 2018 |archive-url= https://web.archive.org/web/20180804114516/https://unpo.org/article/16351 |url-status= dead}}</ref>
* Ukkaamssa (Affaanyii) – Stewed ground beef with spices, minced onion, garlic, green chili pepper, and clarified butter. <ref>{{Citation|title= Types of Oromo Foods / Recipes |date= 2024 |url= https://oromiaculinarycenter.com/recipe-oromo%2Finternatioal|access-date=June 9, 2024}}</ref>

===[[Gurage people|Gurage]] dishes===

====Kitfo====
[[File:Kitfo.jpg|thumb|right|''[[Kitfo]]'' served rare]]
Another distinctively Ethiopian dish is ''[[kitfo]]'' (frequently spelled ''ketfo''). It consists of raw (or rare) beef mince marinated in ''[[mitmita]]'' (Ge'ez: ሚጥሚጣ ''mīṭmīṭā'' a very spicy chili powder similar to {{transliteration|am|berbere}}) and {{transliteration|am|niter kibbeh}}. ''[[Gored gored]]'' is very similar to {{transliteration|am|kitfo}}, but uses cubed rather than ground beef.

====Ayibe====
{{transliteration|am|Ayibe}} (or ''Ayeb'') is a local cheese made from the curds of [[buttermilk]] that is mild and crumbly, close in texture to crumbled [[feta]].<ref>{{Cite web |title=Ayeb (Ethiopian Cheese) |url=https://www.brundo.com/blogs/recipes/how-to-make-ayeb-ethiopian-cheese |archive-url=https://web.archive.org/web/20230424210753/https://www.brundo.com/blogs/recipes/how-to-make-ayeb-ethiopian-cheese |archive-date=April 24, 2023 |access-date=2023-04-24 |website=Brundo Spice Company |date=14 December 2020 |language=en}}</ref><ref name=":2" /> Although not quite pressed, the whey has been drained and squeezed out.<ref name=":2" /> It is often served as a side dish to soften the effect of very spicy food. It has little to no distinct taste of its own. However, when served separately, {{transliteration|am|ayibe}} is often mixed with a variety of mild or hot spices typical of Gurage cuisine.<ref>{{Cite web |last=Tara |date=2019-09-06 |title=Ayib (Homemade Fresh Cheese) and Ethiopia Cookbook Review |url=https://tarasmulticulturaltable.com/ayib-homemade-fresh-cheese-ethiopia/ |access-date=2022-12-10 |website=Tara's Multicultural Table |language=en-US}}</ref>

====Gomen kitfo====
''Gomen kitfo'' is another typical Gurage dish. [[Collard greens]] (ጎመን ''gōmen'') are boiled, dried and then finely chopped and served with butter, chili and spices. It is a dish specially prepared for the occasion of [[Meskel]], a very popular holiday marking the discovery of the [[True Cross]]. It is served along with {{transliteration|am|ayibe}} or sometimes even ''kitfo'' in this tradition called {{transliteration|am|dengesa}}.

===[[Sidama people|Sidama]] dishes===
====Wassa====
The [[enset]] plant (called ''wesse'' in the [[Sidamo language]]) is central to Sidama cuisine and after grinding and fermenting the root to produce ''wassa'', it is used in the preparation of several foods.

==== Borasaame ====
''Borasaame'' is a cooked mixture of ''wassa'' and butter sometimes eaten with [[Ethiopian mustard]] greens and/or beans. It is traditionally eaten by hand using a [[Ensete ventricosum|false banana leaf]] and is served in a '{{transliteration|am|shafeta}}, a vase-like ceramic vessel. A common variant of ''borasaame'' uses [[maize]] flour instead of ''wassa'' and is called ''badela borasaame''. ''Borasaame'' is typically paired with a seasoned yogurt drink called ''wätät''. Both are common foods for funerals and the celebration of ''Fichee Chambalaalla'', the Sidama new year.

==== Amulcho ====
{{transliteration|am|Amulcho}} is an enset flatbread used similarly to {{transliteration|am|injera}} to eat wats made from beef, mushrooms, beans, gomen, or pumpkin.

====Gomen ba siga====
Gomen ba siga (ጎመን በስጋ, Amharic: "cabbage with meat") is a stewed mixture of beef and Ethiopian mustard served under a layer of {{transliteration|am|amulcho}} bread.

====Maize====
A commonly grown crop in Sidama, maize (''badela'' in Sidaamu; also known as "corn" in North America) is often eaten as a snack with coffee. It can be ground into flour to make bread, roasted on the cob, or the kernels can be picked off to make ''bokolo'', which is served either boiled or roasted.