Ethiopia
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The basis of Ethiopian food is injera, a spongy sour- dough flatbread made of teff, served with a variety of toppings. It is mostly made at home in a pan, ...
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- Author Ambassador Johan Borgstam
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Other recipes
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Carbonnade flamande (Flemish beef stew) with fries and mayonnaise
The French word “carbonnade” comes from “charbon” (charcoal) as this dish used to be slow-cooked on charcoal embers. It is a cousin of the “Boeuf Bourguignon” which is prepared with ...
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Orange – Nigella Religieuse, served with Abesh Eweha
This recipe, incorporating Ethiopian traditional ingredients to a French dessert recipe, was created jointly by Ethiopian chef Yohanis and the Ambassador of France to Ethiopia, Frédéric Bontems. They came together ...
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Beef Wellington
This recipe was kindly contributed by the British Embassy in Addis Ababa.
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Challenge Recipe
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