Ethiopian Sustainable Food Systems and Agroecology Consortium
Chechebsa is a traditional Ethiopian breakfast dish made from key teff flour prepared into a soft flatbread, then torn into small pieces and generously mixed with ghee (spiced and clarified butter often known as niter kibe). It is commonly enjoyed in many Ethiopian households, especially as a warm and energizing morning meal. In some regions, […]
Day 6 – Chechebsa – My Food is African/Ethiopian Campaign Read More »
Telba Fitfit is a traditional Ethiopian fasting food made from roasted and finely ground flaxseed (telba) prepared into a thick, spiced paste and mixed with pieces of injera. The scientific name of telba is Linum usitatissimum). Telba is especially common during Ethiopian Orthodox fasting seasons, when animal-source foods are avoided and plant-based meals take center
Gomen Besiga is a traditional Ethiopian dish made from Ethiopian kale (indigenous green leafy vegetable known as Brassica carinata) cooked with beef, onions, garlic, and mild spices, and served with injera, Ethiopia’s iconic fermented flatbread made from Teff. The dish reflects the balance of Ethiopian cuisine, combining greens, protein, vitamins and whole grain in one
Shiro is one of Ethiopia’s most beloved and widely consumed dishes. Made from finely ground roasted chickpeas or broad beans, blended with spices such as garlic, onion, and berbere, Shiro is cooked into a smooth, flavorful stew and traditionally served with injera. It is especially common during fasting seasons, when plant-based meals take center stage,