Ethiopian food is both distinctive and delicious, befitting a remarkable country with a cultural heritage that stands out from the rest of Africa.

Ethiopian food is both distinctive and delicious, befitting a remarkable country with a cultural heritage that stands out from the rest of Africa.

Ethiopian food is both distinctive and delicious, befitting a remarkable country with a cultural heritage that stands out from the rest of Africa.

As a defining event for global food security and climate resilience, Ethiopia is finalizing preparations to host the United Nations Food Systems Summit +4 Stocktake (UNFSS+4) at the end of this month.

The national dish of Ethiopia is injera, a sponge dough-like substance made of the tef grain, which is shaped and cooked into a pancake and served with spicy vegetables and meat stews known as wat.

Meanwhile, in a separate pot, add the eggs and enough water to cover them by 1 inch. Cover the pot and bring to a boil over medium heat. Boil until the eggs are hard-boiled, 10–15 minutes.

Saba Alemayoh's new cookbook combines food with identity. Through recipes and memories, she explores the cuisine and traditions of her family's home region - Tigray in northern Ethiopia.