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7 Most Popular Ethiopian Breads
Dabo is an Amharic term customarily used to refer to all bread types eaten in Ethiopia, and it does come in several varieties, some of which are commonly consumed in everyday life, while others are specially prepared for special occasions. Dabo is typically baked on a Mitad, a traditional Ethiopian large baking griddle that is also used to make Injera.
Here are some of the most popular breads in Ethiopia.
Defo Dabo Recipe
Cooks in 70 minutesDifficulty: IntermediateDefo Dabo is one of the several types of bread made in Ethiopia. Typically, making Defo Dabo requires a special ingredient – the leaves of the Enset (false banana) plant or Koba Kitel in Amharic. However, if you can’t find false banana leaves near you, you can just use banana leaves instead.
Ambasha Recipe
Cooks in 75 minutesDifficulty: IntermediateAmbasha is on of Ethiopia’s most popular breads that is frequently made for holidays like Christmas as well as other noteworthy events and festivities. It can, however, also make a fantastic snack or even breakfast. A typical Ambasha has cardamom, raisins, and black sesame seeds as flavorings, making it a pleasantly sweet and savory bread.
Engotcha Recipe
Cooks in 70 minutesDifficulty: IntermediateThis is a traditional dish popular among Ethiopian Jews. Learn how to make Engotcha by using this simple recipe. Here you will find all the ingredients you need to make this traditional Ethiopian dish with all the necessary directions.
Ethiopian Lightly Spiced Whole Wheat Bread Recipe
Cooks in 70 minutesDifficulty: IntermediateHere is a simple recipe that you can follow to make Ethiopian Whole Wheat Bread at home.
Kita Recipe
Cooks in 50 minutesDifficulty: IntermediateKita is a very thin traditional flatbread native to Ethiopia. It is typically made from simple ingredients such as flour, water and salt. Kita flour is often prepared from a variety of grains, such as wheat, teff, maize, barley, chickpeas, as well as a combination of these grains. Usually, it is cooked on a frying pan or a small-sized carpe maker.
Kocho Recipe
Cooks in 70 minutesDifficulty: IntermediateKocho is a traditional flatbread from the Gurage region of Ethiopia. It is made from chopped and grated pulp of the ensete plant. The pith from the pseudo-stem of the ensete plant is harvested, pulped, combined with yeast, and then fermented for three months to two years.
It serves as a mainstay in Ethiopian cooking, either in place of or in addition to Injera. It is estimated that around 15% of Ethiopians rely entirely or in part on Kocho for a sizable portion of their meals.
Kocho is typically consumed alongside several well-known Ethiopian foods including Kitfo, Gomen, andInjera (Ethiopian Flatbread) Recipe
Cooks in 70 minutesDifficulty: AdvancedInjera is a type of flatbread typically made from teff flour and water. It has a spongy texture which makes it perfect to absorb the moisture from the different types of wot (stew) dishes it is eaten with; where Injera is actually used as an eating utensil. Plus it is gluten-free.
