Ethiopia is like an island in the middle of Africa, a mountainous region with different climate and culture than all the surrounding countries. Over the centuries, traders brought back spices and ideas from other cultures, which we made our own. Following are descriptions of a few items that are unique to Ethiopian cuisine.

Injera - This soft crepe is made from teff, a grain native to Ethiopia that grows nowhere else in Africa. We traditionally eat with our fingers, using a piece of injera to hold our food, and then eat the injera.

Berbere - Though chilli peppers are native to the New World, there are records of them being used in African and Indian cooking as long ago as the 1700’s. One of the most typical uses in Ethiopia is to make berbere, a spice mix that also includes ginger, cinnamon, cardamom, allspice, coriander, and other seasonings. Berbere is used as a base for many Ethiopian stews and sauces.

Niter Kebbeh - Every cook has their own recipe for the spiced clarified butter known as Niter Kebbeh, which is used for frying and for flavoring grain dishes. The butter is heated with onion, garlic, ginger, basil, fenugreek, and other spices, then cooled after it has absorbed the herb flavors.

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Little Ethiopia
1048 South Fairfax Avenue, Los Angeles
Phone: 323-930-2808