Staples and Breads Recipes

Injera is more than just a flatbread; it is the heart of Ethiopian culture, serving as both a plate and a utensil for communal dining. This spongy, tangy sourdough is made from anc...

Kolo is Ethiopia’s beloved, crunchy snack, traditionally crafted from roasted barley, chickpeas, and peanuts tossed in a fiery Berbere spice blend. Deeply rooted in Ethiopian hospi...

Injera is more than just a flatbread; it is the soul of the Ethiopian table, serving as both a plate and a utensil for communal dining. Crafted from ancient, gluten-free teff flour...

Ambasha is a magnificent, sun-shaped leavened bread that holds a place of honor at Ethiopian celebrations and holiday tables. Unlike the sour, spongy Injera, Ambasha is slightly sw...

In the lush, high-altitude regions of Ethiopia where corn thrives, this vibrant variation of the classic sourdough flatbread is a beloved daily staple. Unlike the more common grey-...

Dabo is a celebratory Ethiopian wheat bread that fills the home with the intoxicating aroma of cardamom, coriander, and sweet honey. Traditionally baked in a clay pot over an open ...

While Teff is the traditional king of Ethiopian grains, Wheat Injera offers a beautifully mild, soft, and slightly sweet alternative that is beloved in many Ethiopian households. T...

Hailing from the Tigray region of Northern Ethiopia, Himasha is a magnificent, aromatic leavened bread traditionally prepared for weddings, holidays, and joyous gatherings. Infused...

Hailing from the cool, rugged highlands of Ethiopia, Barley Injera offers a nutty, earthy depth that distinguishes it from its more common Teff-based cousin. This ancient flatbread...

Dirkosh is the ingenious Ethiopian answer to preserving the beloved sourdough flatbread, Injera, transforming it into a versatile, crispy staple. Traditionally dried under the high...

Kita is a beloved Ethiopian staple, a quick-fire unleavened flatbread that serves as the foundation for many iconic dishes like Chechebsa. Unlike the fermented, spongy Injera, Kita...

Kocho is a remarkable, nutrient-dense staple of the Gurage people, crafted from the fermented pulp of the Enset plant, often called the 'False Banana.' This ancient bread offers a ...