4) Fatira

A breakfast dish popular around the Horn of Africa, fatira usually comprises a thin pastry top and bottom with scrambled eggs and honey wedged in the middle. Typically served as a large portion, this perfect combination of savory and sweet can happily feed two.

Fatira also comes in a street food version comprising small square pieces cooked in the open on a giant frying pan in the likes of Ethiopia’s beguiling eastern city of Harar.

Accompanied by freshly brewed Ethiopian coffee, there aren’t many better ways to start a day of exploring Ethiopia.

5) Asa

Eating fish — asa — in Ethiopia is quite an experience. Typically, a fish such as Nile perch is fried and served entirely whole, the gaping mouth of jagged little teeth looking like you have a Piranha on your plate.

As ever, it’s eaten by hand with either bread or injera, accompanied by a fiery sauce to dip into. Bar a few bones, Ethiopians eat every bit, and justifiably so — the grilled fins are particularly tasty.

Asa tibs are chunks of fish marinated in berbere spice and lime juice and then fried in sesame oil, olive oil and paprika, with grated garlic and ginger added.

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