Ethiopians have a deep love for their staple food, injera. It is not just a dish, but an identity marker for them. Injera is served at home, in restaurants, and even on holidays and feast days. Kitfo is one of the most popular dishes in Ethiopia, originating from the Gurage region. It is made with finely chopped or minced beef, massaged with niter kibbeh, a clarified butter infused with herbs and spices, and marinated in mitmita, a chilli powder-based spice blend. This dish has become beloved by many Ethiopians, who eat it on special and not-so-special occasions.
In Addis Ababa, Bekelech Kitfo is a popular spot to enjoy kitfo. It has been around for over 50 years and is owned and run by the octogenarian Bekelech Bere-Wak. Sadly, I never had the chance to experience this iconic spot.
Injera is an integral part of Ethiopian cuisine, and it is essential for Ethiopians to eat it at least once a day. Kitfo is a beloved dish that has been enjoyed by many for years. Bekelech Kitfo is a renowned spot to experience this dish, but unfortunately I never had the chance. With additional reporting by Rebecca Tewodros in Addis Ababa, it is clear that injera and kitfo are essential parts of Ethiopian culture.