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East African Food Ingredients

Food from East Africa which are countries such as Eritrea, Ethiopia and Somalia the main traditional dishes in Eritrean cuisine and Ethiopian cuisine are tsebhis (stews) served with injera (flatbread made from teff, wheat, or sorghum).

The best known Ethio-Eritrean cuisine consists of various vegetable or meat side dishes and entrées, usually a wat, or thick stew, served atop injera, a large sourdough flatbread made of teff flour. One does not eat with utensils, but instead uses injera to scoop up the entrées and side dishes.

Common Ingredients for Traditional East African Food

  1. Most Common East African Spices
  2. East African Cooking
  3. Drinks

Common Ingredients for Traditional East African Food

  • Bishop's weed Netch azmud
  • Black cumin Tukur azmud
  • Rue Tenadam
  • Garlic Netch skuokurt
  • Black pepper Cardomon cororima
  • Black Pepper Tukur kondo berbere
  • Pine cone kereffa
  • Turmermic Urd
  • Cumin Kemun
  • Chili pepper powder Berbere and mitmitta
  • Ginger Gingebel
  • Coriander Dimbelal
  • Rosemary Rosemary
  • Red Onions Kay Shuvnkurt
  • Thyme Tossign
  • Basil Basobla
  • Clove Karenfud
  • Fenugreek Abish
  • Mustard seed Senafetch
  • White pepper Netch kondo berbere

East African Cooking

  • Bread Kitta
  • Snacks Anababero
  • Snacks Cheko
  • Snacks Qocho
  • Snacks Dabbo qolo
  • Tibs: Any meat

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Drinks

  • Coffee
  • Honey wine
  • Local beer
  • Talla
  • Haja
  • Celka
  • Bulla

Where we can we shall discuss nutrition (carbohydrates, proteins, vitamins and low fat food) on the West Africa Cooks site. As always when looking for advise please seek professional consultation.

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