What to Eat in Addis Ababa
Food guide to Addis Ababa: fiery wot stews, delicate kitfo, sour injera, sweet honey wine tej, and the ritual of Ethiopian coffee ceremony.

[ ] Try injera
    A giant, spongy, fermented flatbread made from ancient teff grain, serving as the plate, eating utensil, and carbohydrate staple for nearly every local meal.
[ ] Try doro wat
    Ethiopia's quintessential holiday feast of chicken drumsticks slowly simmered in caramelized red onions, spicy berbere, and clarified butter, served with a spiced hard-boiled egg.
[ ] Try kitfo
    Finely minced lean raw beef marinated warm in spiced herbal clarified butter (niter kibbeh) and pungent chili powder (mitmita), accompanied by mild ayib cheese and braised greens.
[ ] Try shiro wat
    A velvety, bubbling stew of powdered chickpeas and split peas simmered with garlic, ginger, and berbere, often served boiling in an earthenware pot as tegabino.
[ ] Try shekla tibs
    Cubed beef or lamb flash-fried with sliced red onions, fresh rosemary sprigs, and green jalapeños, served sizzling over a portable clay brazier with burning charcoal.
[ ] Try beyaynetu
    A rainbow-colored fasting platter featuring small ladles of various vegan stews on a single injera: split peas, red lentils, collard greens, spiced cabbage, and beetroot.
[ ] Try tere siga
    The ancient practice of eating raw, freshly butchered beef. Diners pick cuts directly from hanging carcasses in butcher houses, carving strips with a knife to dip in awaze paste.
[ ] Try chechebsa
    A beloved breakfast dish made of torn flatbread pan-fried in rich spiced butter and berbere until warm and chewy, traditionally served alongside plain yogurt.
[ ] Try Ethiopian ful
    Slow-cooked fava beans mashed into a thick porridge and topped with diced tomatoes, onions, green chili, crushed boiled egg, and crumbled dry curd cheese.
[ ] Try misir wat
    Red lentils gently stewed into a thick, aromatic paste with sauteed onions, garlic, and fiery red berbere chili paste.
[ ] Try gomen
    Tender collard greens braised with finely diced ginger, garlic, and green chilies, finished with spiced butter or vegetable oil during fasting.
[ ] Try defo dabo
    A massive festive spiced wheat bread infused with cardamom, nigella seeds, and honey, baked wrapped in false-banana (ensete) leaves.
[ ] Try local millefoglie and bomboloni
    A sweet relic of Italian influence: flaky mille-feuille custard pastries and sugar-dusted bomboloni donuts sold in classic historic pasticcerias.
[ ] Taste ceremonial popcorn
    Lightly salted freshly popped corn served in small woven baskets as the customary complimentary accompaniment to strong ritual coffee.
[ ] Experience Ethiopian coffee ceremony (bunna)
    A revered hospitality ritual: raw beans are roasted over coals, ground by hand, and brewed in a clay pot (jebena), poured into handleless ceramic cups.
[ ] Try layered spris juice
    A vibrant glass layered with thick, fresh fruit purees—usually creamy avocado, mango, papaya, and guava—topped with a squeeze of fresh lime juice.
[ ] Try Ethiopian spiced tea (shai)
    Steaming black tea brewed directly with whole cinnamon sticks, fragrant cloves, crushed green cardamom pods, and crushed fresh ginger.
[ ] Try tej honey wine
    Ancient golden honey wine (mead) fermented with wild honey, water, and woody gesho leaves, sipped exclusively from round-bottomed, narrow-necked glass flasks called berele.
[ ] Try traditional tella beer
    An unpasteurized, smoky, rustic homebrew crafted from roasted barley, malted teff grain, and bitter gesho shrubs, served unfiltered.

Checklist from Unload: https://unloads.me/c/food-addis-ababa