ethiopianfoodie celebrates the flavours and ingredients of Ethiopian
and other African cuisines through plant-based cooking.
A fully plant-based and naturally gluten-free selection of Ethiopian recipes. The ebook covers the full range of Ethiopian dishes to help you create the perfect vegan beyaynetu (a mix of vegan dishes) served on a plate of injera. There is a glossary at the end for you to refer to. The recipes featured are:
100% teff injera - Sourdough flatbread
Ye'Atikilt Wot - Cabbage, potatoes, and carrot stew
Ye'Metbesha miser - Red lentil stew
Firfir be'Gomen - Torn injera bits soaked in a tomato and kale sauce
Awaze - Spicy pepper sauce
Ye'Tofu Tibs - Saucy rosemary tofu fry
Ye'Qeysir Selata - Beets and fresh herb salad
Ye'Mitad Shiro - Thick roasted chickpea flour stew
Shiro Tegabino - Roasted chickpea flour stew
Timatim Selata - Fresh tomato and herbs salad
Da'ata - Spicy & tangy green chili dip
Ye'Duba Wot - Oven roasted squash stew
My grandmother's name is Amaarech, which means "she became beautiful" in Amharic. She has taught me everything I know about Ethiopian cooking. She is the matriarch of our family and the inspiration behind the spice line. For as long as I can remember, Amaarech has prepared the spices I use in my cooking. All the Ethiopian dishes I share on Instagram are flavoured with her amazing blends.
I have always cooked Ethiopian food, no matter where I am in the world. I always manage with whatever local ingredients I find but the spices are irreplaceable. Amaarech knows this and therefore always makes sure I leave home with tonnes of spices in my suitcase.