Tibs, Shiro & Beyond: What a Traditional Ethiopian Feast Looks Like

When you sit down for a meal in Ethiopia, you’re not just eating — you’re experiencing a shared tradition full of flavor, warmth, and connection. Food is a central part of Ethiopian culture, not only for nourishment but also as a symbol of hospitality and community.

A Meal Without Injera? Unthinkable.
Let’s start with the base of almost every Ethiopian meal: injera. This spongy, sour flatbread is made from teff, a tiny ancient grain rich in iron and gluten-free. Injera is not just bread — it’s your plate, your utensil, and the heart of the meal.

Served on a large round tray, injera is topped with different stews and dishes. You tear off pieces with your hand, scoop the toppings, and enjoy. Sharing from the same tray brings people together. In Ethiopia, food is about community. Eating alone is rare. Meals are made to be shared.

Tibs: The Sizzle That Says Celebration
One of the most popular and beloved Ethiopian dishes is tibs. It’s a sizzling stir-fry of beef, lamb, or goat, often cooked with onions, garlic, rosemary, and green peppers.

There are many types of tibs:

• Dereq Tibs (dry)
• Wet Tibs (with sauce)
• Shekla Tibs (served on a hot clay pot)

Tibs is often made for guests or during special occasions. Its aroma alone can make your mouth water.

Shiro: The Comfort Food of Ethiopia
If injera is the soul, then shiro is the heart of Ethiopian home cooking. This thick, creamy stew is made from ground chickpeas or lentils, simmered with garlic, onions, tomatoes, and berbere spice.

Shiro is often considered the comfort food of Ethiopia — simple, filling, and full of flavor. It can be mild or spicy depending on the cook. During fasting days, when meat and dairy are avoided, shiro is the go-to dish.

Doro Wat: The King of Ethiopian Stews
If there’s a dish that defines Ethiopian celebrations, it’s doro wat — a spicy chicken stew with hard-boiled eggs. The meat is marinated with lemon and spices, then cooked slowly in niter kibbeh with lots of onions and berbere.

Doro wat is often served during holidays like Easter or weddings. Preparing it takes time, but the result is unforgettable.

Berbere and Niter Kibbeh: The Secret Ingredients
Two things make Ethiopian food stand out:

• Berbere – a spice mix made of chili powder, garlic, ginger, basil, fenugreek, and more
• Niter Kibbeh – a clarified butter infused with spices like cardamom, cinnamon, and cumin

These ingredients give dishes their signature color, aroma, and depth.

Vegetarian Delights: Fasting Food That Feeds the Soul
Ethiopian Orthodox Christians observe over 200 fasting days a year, which means no meat, dairy, or eggs. But that doesn’t mean the food is boring!

Fasting meals (called "ye-tsom migib") include:

• Misir Wat – spicy red lentils
• Gomen – collard greens with garlic
• Atkilt Wat – cabbage, carrots, and potatoes
• Azifa – lentil salad with mustard and onions

Coffee Ceremony: Ending with Connection
No Ethiopian meal is complete without coffee — not just a cup, but a full ceremony.

Green coffee beans are roasted, ground by hand, and brewed in a clay pot called a jebena. The coffee is served in three rounds: abol, tona, and baraka — each getting milder.

You may also be served popcorn or roasted barley on the side. The ceremony is about slowing down, connecting, and showing respect.

Tej and Tella: Traditional Drinks
If you're celebrating, you might be offered:

• Tej – a sweet honey wine served in a berele (flask-shaped glass)
• Tella – a homemade barley beer, darker and stronger

Meals Are About More Than Food
What makes a traditional Ethiopian feast truly special is the feeling. It’s the laughter, the warm greetings, and the respect for tradition.

Whether in a modern restaurant in Addis Ababa or a family home in the countryside, meals are shared with pride.

Tips for First-Time Visitors

• Use your right hand when eating with injera.
• Don’t eat alone — always wait for others to join.
• Try everything — even if it's new to you.
• Compliment the host — it means a lot.

From the sizzle of tibs to the warmth of a coffee ceremony, a traditional Ethiopian feast is a journey through taste and hospitality. So next time you visit Ethiopia, take your time — the flavors and tradition will stay with you long after the meal ends.