Ethiopia
Alicha Doro Wat
አልጫ ዶሮ ወጥ
The mild golden cousin of the famous doro wat. Chicken simmered slowly with turmeric-spiced onions, garlic, ginger and a hard-boiled egg — the same comforting structure, without the heat of berbere.
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Ethiopia
Alicha Shiro Wat
አልጫ ሽሮ ወጥ
A mild version of shiro, made without berbere for a creamy, golden, gently-spiced dish that's a fasting-day staple. Fragrant with turmeric, garlic and ginger instead of chili heat.
Ethiopia
Alicha Siga Wat
አልጫ ሥጋ ወጥ
A mild beef stew built on turmeric, onions and aromatics rather than fiery berbere. The Ethiopian go-to when you want comfort without the burn — golden, gentle and deeply savory.
Ethiopia
Asa Wat
ዓሣ ወጥ
A spicy Ethiopian fish stew built on a rich kulet base of caramelized onions, berbere and aromatics. Often served during fasting periods when meat is off the table.
Eritrea
Beyaynetu
በያይነቱ
The famous Ethiopian combo platter — a large round of injera topped with small mounds of multiple stews and salads. Usually fully vegan (tsom-friendly), it's the single best way to taste Ethiopia in one meal.
Ethiopia
Bozen Shiro Wat
ቦዘነ ሽሮ ወጥ
A 'fancier' version of shiro made by adding tender pieces of beef to the chickpea-flour stew. The word bozena playfully means 'lazy' — a one-pot wonder that delivers maximum flavor with minimal effort.
Eritrea
Doro Wat
ዶሮ ወጥ
Ethiopia's national dish: chicken legs slow-simmered for hours in a deeply spiced kulet of caramelized onions, berbere and niter kibbeh, served with a hard-boiled egg over injera. The dish that crowns every holiday and special occasion.
Ethiopia
Duba Wat
ዱባ ወጥ
A spicy Ethiopian pumpkin (or squash) stew, simmered in berbere-spiced onions until silky and rich. A vegan favorite for tsom fasting days, with a natural sweetness that balances the heat.
Ethiopia
Fasolia Wat
ፋሶሊያ ወጥ
A spicy Ethiopian green-bean stew simmered in a rich berbere-and-onion kulet. A satisfying vegan main course or beyaynetu side, often cooked with carrots and tomatoes.
Ethiopia
Ful
ፉል
A warming breakfast of slow-cooked fava beans mashed and seasoned with garlic, onions, jalapeños, tomatoes and niter kibbeh. Topped with ayib and chopped tomato, served with bread for scooping. Borrowed from Egypt and made distinctly Ethiopian.
Ethiopia
Gomen
ጎመን
Ethiopia's beloved collard greens, slow-cooked with onions, garlic, ginger and jalapeños until tender and savory. A staple side that anchors almost every beyaynetu platter.
Ethiopia
Kik Alicha
ክክ አልጫ
A mild yellow split-pea stew, fragrant with turmeric, garlic and ginger. One of the most popular dishes on a fasting beyaynetu platter and a beloved comfort food across Ethiopia.
Ethiopia
Meskel Wet
መስቀል ወጥ
A rich Ethiopian festival stew prepared for Meskel with onions, spice and a choice of meat or pulses.
Ethiopia
Minchet Abish
ምንቸት አብሽ
A rich Ethiopian dish of finely minced beef simmered slowly in niter kibbeh, onions, berbere and a generous hit of fenugreek (abish). Earthy, deeply spiced and unforgettable.
Ethiopia
Misir Wat
ምስር ወጥ
A deeply spicy red-lentil stew — the vegan superstar of Ethiopian cuisine. Split red lentils simmered into a velvety berbere-and-onion kulet until they melt into a rich, comforting wot.
Ethiopia
Sega Wat
ሥጋ ወጥ
Literally 'red stew.' A deeply spicy Ethiopian beef wot built on caramelized onions, berbere and niter kibbeh. The bold, fiery counterpart to alicha siga wot, slow-cooked until the beef is fork-tender.
Eritrea
Shahan Ful
ሻህን ፉል
Stewed fava beans served with chopped fresh vegetables and spices — a lighter, salad-like cousin of ful medames, popular as a fasting dish and street breakfast.
Ethiopia
Shimbra Asa Wot
ሽምብራ ዓሣ ወጥ
A wonderfully clever Ethiopian fasting dish: chickpea-flour dough shaped into little 'fish' and simmered in a spicy berbere stew. The vegan answer to a craving for fish wot during Lent.
Ethiopia
Shiro Fesses
ሽሮ ፈሰስ
A looser Ethiopian shiro poured over injera, with chickpea flour, onion, garlic and spice.
Ethiopia
Shiro Tegamino
ሽሮ ተጋሚኖ
A thick, carefully spiced chickpea-flour stew cooked in a clay pot for Ethiopian fasting tables.
Eritrea
Shiro Wat
ሽሮ ወጥ
The spicy red version of shiro — chickpea or split-pea flour cooked into a deeply seasoned berbere-and-onion stew. Cheap, fast, vegan, and the dish many Ethiopians could eat every single day.
Ethiopia
Tikil Gomen
ጥቅል ጎመን
A mild, golden Ethiopian cabbage stew — cabbage simmered with carrots and potatoes, gently spiced with turmeric, garlic and ginger. A staple side on any fasting beyaynetu.
Ethiopia
Yebeg Alicha Wot
የበግ አልጫ ወጥ
A mild Ethiopian lamb stew built on turmeric, ginger, garlic and slow-cooked onions — the alicha cousin of yebeg key wot. Tender, golden and deeply comforting.
Ethiopia
Yebeg Key Wot
የበግ ቀይ ወጥ
A spicy Ethiopian lamb stew simmered for hours in a deeply caramelized berbere-and-onion kulet. A holiday centerpiece and proof that lamb and Ethiopian spice were meant for each other.
Djibouti
Yetakelt W'et
Spiced mixed vegetable stew of green beans, carrots, potatoes, tomatoes, berbere and niter kibbeh; served with injera on fasting days.