Ethiopian Sustainable Food Systems and Agroecology Consortium
Billando is a traditional Ethiopian dish prepared from haricot beans combined with fermented kocho (enset product). It is rooted in southern Ethiopian food traditions, where fermentation and legumes play an important role in daily nourishment and food preparation. Traditionally, billando is valued as a filling and sustaining meal, often prepared for households needing strength and […]
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