As one of Africa’s largest countries, Ethiopia boasts a rich diversity of landscapes, climates and people, and an even richer array of foods. The traditional cuisine focuses on wholesome stews (called wats), fresh fruit and veg, and fibrous flatbreads, which are known as injera and are often seen to replace cutlery and even plates in Ethiopian culture. Injera is a true staple of the national diet and has been growing in popularity amongst the Western world, also. This is thanks to the fact that injera is naturally gluten-free and made from teff flour, which is said to contain a higher proportion of fibre than almost all other grains on earth.
The most integral element of all Ethiopian dishes is, of course, spice. The country’s richly-flavoured food usually packs a punch – chillies, ginger and cardamom are used generously, while the region’s famous berbere spice mix can liven up any dish, and usually stars in most Ethiopian feasts.
To find out how to make the Berbere Spice mix, used throughout this spread, then click here.