--- product_id: 113338627 title: "Ethiopia: Recipes and Traditions from the Horn of Africa" price: "71867CFA" currency: XOF in_stock: true reviews_count: 13 url: https://www.desertcart.sn/products/113338627-ethiopia-recipes-and-traditions-from-the-horn-of-africa store_origin: SN region: Senegal --- # Ethiopia: Recipes and Traditions from the Horn of Africa **Price:** 71867CFA **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Ethiopia: Recipes and Traditions from the Horn of Africa - **How much does it cost?** 71867CFA with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/113338627-ethiopia-recipes-and-traditions-from-the-horn-of-africa) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description E xperience the wonderful flavors of Ethiopia and Chef Yohanis' dazzling collection of recipes in this James Beard Award winning cookbook Winner James Beard Award for Best International Cookbooks 2020 Winner IACP Julia Child First Book Award for Best Cookbook 2020 Shortlisted Guild of Food Writers Award 2019 National Geographic Traveller Best New Cookbook Ethiopia stands as a land apart: never colonized, it celebrates ancient traditions. The fascinatingly distinct cuisine is influenced by a history enriched with a religious mix of Judaism, Christianity, and Islam, as well as some of the most fertile land on the continent. In this cookbook, Ethiopia's gourmet guru seeks to spread love for the country’s cuisine. After working as a chef around the world, Yohanis Gebreyesus decided it was time to go home and put his skills to showing off what his home country has to offer. Now, he's dedicating his work to opening the world's eyes to Ethiopian cuisine. The delicious dishes featured here include Doro Wat, chicken stewed with berbere spice, Siga Tibs, flashfried beef, and Asa Shorba, a hearty spiced fish soup, plus vegetarian dishes such as Gomen, collard greens with ginger and garlic, Azifa, green lentil salad, and Dinich Alicha, potatoes and carrots in an onion turmeric sauce. Along with photography of the stunning landscapes and vibrant artisans of Ethiopia—combined with insightful cultural and historical details—this book demonstrates why Ethiopian food should be considered one of the world’s most singular and enchanting cuisines. Review: Gorgeous and excellent cookbook - I’ve loved Ethiopian food for some time now and as someone with celiac disease it’s really fulfilling to eat authentic traditional foods that my body can tolerate. I’m not sure what I was expecting when I bought this but I am completely blown away at how beautiful and perfect of a cookbook it is. The full color photos and little asides and anecdotes about how each dish fits into the culture is really excellent. The way that the recipes are presented is also perfect. As an example, the recipe for the fermented injera bread not only describes how to prepare everything over the course of days but also how it should look and feel at each stage. There is also a beautiful color photo for each stage of the process so that you can see how it should look. There’s even a photo showing you how the batter is poured onto the pan in a spiral pattern. All baking and fermentation recipes should be presented this way, but they almost never are. I cook lentils often so the lentil recipe was the first one I tried in here and my partner said that it was the best lentils I’ve ever made. Not bad for an incredibly simple recipe! As a fair warning though, you may find yourself suddenly needing to expand your spice cabinet once you dig into these recipes, but I’m fairly certain it will be worth it! Review: First 4 Recipes I Tried Were Mind Blowing! - I HIGHLY recommend this book based on what I've tried so far. First of all, the explanations of the dishes are really interesting and educational. I read through most of the book before making my first attempt selections, and the details about ingredients was also really useful. While some of the spices are not going to be found at everyday grocery stores, it is WELL worth the investment to visit a spice store or order them online. As for the dishes, I made (for three people and also leftover lunch next day) the collard greens, the pumpkin stew (but with butternut squash), the yellow split peas and the doro wat chicken. Plus, I made the one-day injera recipe. Everything was truly outstanding, and we all agreed it was among our top favorite home cooked meals ever. I love cooking and I definitely worked on this meal for several hours, but it certainly paid off (and obviously making one or two dishes is less time consuming than four). Not to mention the book itself has beautiful photographs and displays nicely on our kitchen cart shelf. I also applaud the author. Despite that I've only eaten Ethiopian food maybe a dozen times in my life, the recipes felt accessible but also authentic. If you're looking to create some next-level showstopper meals, this book is for you. Very happy with this purchase and can't wait to try more. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #1,451,187 in Books ( See Top 100 in Books ) #58 in African Cooking, Food & Wine #997 in Vegetarian Cooking #1,019 in International Cooking, Food & Wine | | Customer Reviews | 4.8 out of 5 stars 570 Reviews | ## Images ![Ethiopia: Recipes and Traditions from the Horn of Africa - Image 1](https://m.media-amazon.com/images/I/81+qVFVaRfL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Gorgeous and excellent cookbook *by J***N on February 10, 2024* I’ve loved Ethiopian food for some time now and as someone with celiac disease it’s really fulfilling to eat authentic traditional foods that my body can tolerate. I’m not sure what I was expecting when I bought this but I am completely blown away at how beautiful and perfect of a cookbook it is. The full color photos and little asides and anecdotes about how each dish fits into the culture is really excellent. The way that the recipes are presented is also perfect. As an example, the recipe for the fermented injera bread not only describes how to prepare everything over the course of days but also how it should look and feel at each stage. There is also a beautiful color photo for each stage of the process so that you can see how it should look. There’s even a photo showing you how the batter is poured onto the pan in a spiral pattern. All baking and fermentation recipes should be presented this way, but they almost never are. I cook lentils often so the lentil recipe was the first one I tried in here and my partner said that it was the best lentils I’ve ever made. Not bad for an incredibly simple recipe! As a fair warning though, you may find yourself suddenly needing to expand your spice cabinet once you dig into these recipes, but I’m fairly certain it will be worth it! ### ⭐⭐⭐⭐⭐ First 4 Recipes I Tried Were Mind Blowing! *by S***H on May 7, 2020* I HIGHLY recommend this book based on what I've tried so far. First of all, the explanations of the dishes are really interesting and educational. I read through most of the book before making my first attempt selections, and the details about ingredients was also really useful. While some of the spices are not going to be found at everyday grocery stores, it is WELL worth the investment to visit a spice store or order them online. As for the dishes, I made (for three people and also leftover lunch next day) the collard greens, the pumpkin stew (but with butternut squash), the yellow split peas and the doro wat chicken. Plus, I made the one-day injera recipe. Everything was truly outstanding, and we all agreed it was among our top favorite home cooked meals ever. I love cooking and I definitely worked on this meal for several hours, but it certainly paid off (and obviously making one or two dishes is less time consuming than four). Not to mention the book itself has beautiful photographs and displays nicely on our kitchen cart shelf. I also applaud the author. Despite that I've only eaten Ethiopian food maybe a dozen times in my life, the recipes felt accessible but also authentic. If you're looking to create some next-level showstopper meals, this book is for you. Very happy with this purchase and can't wait to try more. ### ⭐⭐⭐⭐⭐ Great book in a desert of Ethiopian cookbooks *by T***R on January 12, 2021* We're enjoying this book. You can find some Ethiopian recipes scattered around the web, but it's nice to have a good book with an index, pictures, and explanation for things an American monoglot might not be familiar with. If you have no spices, there will be a big investment in the front end of your cooking. However, for more specialized spices, the book helpfully offers alternatives commonly available. We've dog-eared a number of recipes for the upcoming weeks, and we're really looking forward to it. Early dishes have been quite successful. We're no strangers to Indian, Mediterranean, Thai cuisine... and this book offers a lot of newness! --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.sn/products/113338627-ethiopia-recipes-and-traditions-from-the-horn-of-africa](https://www.desertcart.sn/products/113338627-ethiopia-recipes-and-traditions-from-the-horn-of-africa) --- *Product available on Desertcart Senegal* *Store origin: SN* *Last updated: 2026-09-17*