Travel Reference
In-Depth Information
scaloppina
escalope
tere sega
raw meat served with a couple of spicy accompaniments (occasionally called
gored gored
)
tibs
sliced lamb, pan fried in butter, garlic, onion and sometimes tomato
tibs sheukla
tibs
served sizzling in a clay pot above hot coals
trippa
tripe
wat
stew
zilzil tibs
strips of beef, fried and served slightly crunchy with
awazi
sauce
Vegetarian
aib
like dry cottage cheese
atkilt-b-
dabbo
vegetables with bread
awazi
a kind of mustard and chilli sauce
berbere
as many as 16 spices or more go into making the famous red powder that is responsible for giving much
Ethiopian food its kick; most women prepare their own special recipe, often passed down from mother to
daughter over generations, and proudly adhered to
dabbo
fir fir
torn-up bits of bread mixed with butter and
berbere
enkulal
tibs
literally 'egg
tibs
', a kind of Ethiopian scrambled eggs made with a combination of green and red peppers, to-
matoes and sometimes onions, served with
dabbo
(bread) - great for breakfast
fendisha
popcorn
ful
broadbean and butter purée eaten for breakfast
genfo
barley or wheat porridge served with butter and
berbere
gomen
minced spinach
injera
large Ethiopian version of a pancake/plate
injera
fir fir
torn-up bits of
injera
mixed with butter and
berbere
kai ser
beetroot
kolo
roasted barley
kotcho
false-banana 'bread'; a staple food
messer
a kind of lentil curry made with onions, chillies and various spices
