01 Food tours
Original food tours, curated with our local tastemakers to showcase the neighbourhood kitchens, markets and family-run eateries that define Ethiopia.
Berbere Bites
Ethiopia
Eat Addis Ababa at lunchtime — injera, doro wat and kitfo bright with berbere.
Addis Eats
Ethiopia
Venture beyond the guidebooks into Addis Ababa's rich culinary traditions, flavours and neighbourhoods.
02 Meet the tastemakers
The local food experts who help us research, refine and lead every A Chef's Tour.
04 The pantry
- Preserved lemon
- Argan oil (the good stuff, from Essaouira)
- Ras el hanout — a blend, never bought pre-mixed by locals
- Green olives, cracked
- Almonds, saffron, dates
- Charmoula — fresh herb + spice paste
05 In the kitchen
- Tagine cooking — slow braise in a conical earthenware pot
- Charcoal-grilling in makeshift alley grills — mechoui, kebab, sardines
- Pounding chermoula in mortars, never in a food processor
- Sweet-and-savoury pairings — chicken with prunes, lamb with dates
06 Eat this first
- Sardines chermoula — the fisherman's version, char-grilled hard
- Tagine of lamb with prunes and almonds
- Harira soup at sundown — the Ramadan tradition, year-round classic
- Msemen — square, layered pancakes with honey and butter
What happens inside a hammam kitchen
A morning with the cooks who feed the neighbourhood before dawn. Charcoal, dough, the smell of a bakery working its second oven.
09 Recipes
A collection of authentic recipes we couldn't leave behind.
Roast pumpkin simmered slowly with pieces of dried spiced beef and berbere. Ethiopia's autumn-into-winter stew, richer than it looks.
Berbere blended with tej or red wine and a splash of oil into a fiery, glossy red paste. Ethiopia's essential condiment, on every table.
Roasted barley, chickpeas, peanuts and sunflower seeds tossed with a little salt. Ethiopia's coffee-ceremony snack, portable, endlessly refillable.
Collard greens braised slowly with onion, garlic, ginger and a spoon of niter kibbeh. The everyday Ethiopian side that shows up on every plate.
Whole milk fermented overnight into a thick, tangy Ethiopian yogurt. Served with kitfo, drizzled with honey, or spooned into fitfit dishes.
Spaghetti tossed with berbere-spiced tomato sauce, awaze and a spoon of niter kibbeh. Ethiopia's café pasta, born of the Italian occupation and made unmistakably Addis.