Legumes Allergen Guide

Thick and hearty stew made from ground chickpeas or broad bean flour, often served during fasting periods when meat isn't consumed. Simmered with onions, garlic, and berbere. Shiro Wot is a simple yet satisfying dish, common in everyday meals. Available at most restaurants, usually served with injera. Tikus Shiro in Addis Ababa specializes in this dish, offering variations like bozena shiro (with meat) and the popular "half-half" option combining two dishes.

A colorful vegetarian combination platter featuring multiple wots (stews) and vegetables served on a large injera. Perfect for sampling various Ethiopian vegetarian dishes in one meal. Typically includes shiro, misir wot, gomen, kik alicha, and other seasonal vegetables. Popular during fasting periods and among vegetarians/vegans.

Spicy red lentil stew made with berbere, onions, and garlic. A staple of Ethiopian cuisine and central to fasting menus. The lentils are simmered until tender in a rich, aromatic sauce. Served atop injera as part of a vegetarian platter or on its own.

Described as Ethiopia's answer to Swiss fondue. A specialty from Tigray region consisting of barley balls pierced by carved sticks with two prongs at the end, dipped in a fiery-looking sauce made from pulses, flour and spices. This unique dish showcases Tigrayan culinary creativity.