Ethiopian Sustainable Food Systems and Agroecology Consortium
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,
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
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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
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