Antica Restaurants & Farm in Addis Ababa is one institution that has started experimenting with Ethiopian ingredients. Chef Yohannes Hailemariam has created several fusion dishes, including a lasagne made from teff.
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Teff —
Much of Ethiopian cuisine centers around teff, a popular grain. Ethiopian farmers winnow the crop to separate the seeds from the stalks. The seeds are then taken to the local mill. Because it is gluten-free, teff is growing in popularity abroad.
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Injera —
Teff is used to make injera, a tangy, spongy flat bread that is served with many dishes in Ethiopia, such as the variety of vegetarian and meat-based wots, or stews. The teff is fermented to give the bread its signature sour flavor.
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Ethiopian pizza —
Hailemariam has also created an Ethiopian version of pizza, which also uses teff. Because teff is gluten-free, the dough doesn't have the same elasticity of traditional pizza dough. To combat this, he adds a touch of wheat flour and extra egg. He uses African ingredients and cooks the pizza in a clay oven.
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Berbere —
Many of Ethiopia's rich stews are seasoned with berbere, a heady spice mix that blends garlic, red pepper, coriander, cloves and a variety of other ingredients. Tibs, a beef or lamb stew, is made from a paste using berbere, onion and clarified butter.
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Coffee —
Ethiopia is widely considered the birthplace of coffee, and as such, it's no surprise that the beverage plays heavily in Ethiopia's culture, tradition and economy. Guests are often treated to a coffee ceremony, and coffee accounts for about 25% of Ethiopia's export earnings.
