2) Enkulal firfir

While basically just scrambled eggs, which might not sound that exciting, Ethiopia’s enkulal firfir is not to be missed at breakfast. Cooked with nitre kibe — Ethiopian spiced butter — it is further enhanced with a combination of green and red peppers, chilli, tomatoes and onions, all of which is scooped up with fresh tasty bread rolls, often still warm from the bakery.

A notable feature of enkulal firfir is how fantastically yellow it is, which translates into a far superior taste compared to the results of pallid egg yolks in the west. The omelet version is known as enkulal tibs. Be warned: your appreciation of scrambled eggs back home will never be quite the same after savoring enkulal firfir.

3) Shiro

A lightly spiced chickpea or bean purée, shiro is particularly favoured by Ethiopians on fasting days. One of the most unassuming dishes you’ll encounter, it can appear as not much more than slop. Don’t be deceived, it’s very tasty.

Shiro is often prepared with the addition of minced onions, garlic and, depending upon regional variation, ground ginger or chopped tomatoes and chili peppers, further boosting the flavour.

Tegabino shiro is a type of shiro made with heavily spiced legumes, chickpeas, field peas or fava beans, flour, oil or butter, and water brought to the boil, and then brought bubbling all the way to the table in a miniature clay pot.

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