Travel Reference
In-Depth Information
FOOD GLOSSARY
Most of the following are served with injera .
Nonvegetarian
alicha wat
mild stew (meat and vegetarian options)
asa wat
freshwater fish served as a hot stew
bege
lamb
bere
beef
beyainatu
literally 'of every type' - a small portion of all dishes on the menu; also known by its Italian name
secondo misto
bistecca ai ferri grilled steak
derek tibs
meat (usually lamb) fried and served derek ('dry' - without sauce)
doro
chicken
doro wat
chicken drumstick or wing accompanied by a hard-boiled egg served in a hot sauce of butter, onion,
chilli, cardamom and berbere
dulet
minced tripe, liver and lean beef fried in butter, onions, chilli, cardamom and pepper (often eaten for
breakfast)
fatira
savoury pastries
fiyel
goat
kai wat
lamb, goat or beef cooked in a hot berbere sauce
kekel
boiled meat
kitfo
minced beef or lamb like the French steak tartare, usually served warmed (but not cooked) in butter,
mitmita and sometimes thyme
kwalima
sausage served on ceremonial occasions
kwanta fir fir strips of beef rubbed in chilli, butter, salt and berbere then usually hung up and dried; served with torn-
up injera
mahabaroui
a mixture of dishes including half a roast chicken
melasena sen-
ber tibs
beef tongue and tripe fried with berbere and onion
minchet abesh minced beef or lamb in a hot berbere sauce
 
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