Ethiopian Sustainable Food Systems and Agroecology Consortium
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, […]
Bursame is a traditional Ethiopian dish originating from the Sidama community in southern Ethiopia. It is made primarily from enset (Ensete ventricosum) products: often combined with clarified butter, spices, and sometimes dairy products: and is deeply tied to cultural identity, hospitality, and wellbeing. Traditionally, Bursame is prepared during special occasions, honorable guest, for women after
Day 2 – Bursame – My Food is African/Ethiopian Campaign Read More »
Beyaynetu is a traditional Ethiopian dish served with injera. The name itself reflects diversity and abundance, as it brings together a variety of plant-based dishes on one plate. It is widely consumed during fasting periods, especially Lent. A typical Beyaynetu can include 6–10 or more different items. The Beyaynetu shown in the photo includes: Misir
Day 1 – BEYAYNETU – My Food is African/Ethiopian Campaign Read More »
Get ready to embark on a delicious journey celebrating the richness of Ethiopian and African food! From February 9–15, 2026, the Ethiopian Sustainable Food Systems and Agroecology Consortium (ESFSAC) invites you to join our “My Food is African/Ethiopian” online campaign. This one-week celebration aims to reclaim and showcase our indigenous culinary heritage by highlighting dishes
MY FOOD IS AFRICAN/ETHIOPIAN – 7-DAY SOCIAL MEDIA CAMPAIGN Read More »