Here, we dive into the heart of our cuisine, exploring the grains and legumes that shape our iconic dishes like injera, made from the wonder grain - teff. Whether you're a lover of Ethiopian dishes or on the hunt for vegan delights, we've got a flavor-packed adventure in store for you. Let's embark on this culinary voyage, showcasing the richness and diversity of Ethiopia's bountiful harvest!

Adangware (አደንጓሬ)

A type of broad bean used in some Ethiopian dishes. Also sometimes used simply as a word for the bean.

Baqela (ባቄላ)

The name given to fava beans but is also sometimes used as a general word for a bean.

Barley (ገብስ)

Among the oldest cultivated crops. It is used for the preparation of various types of traditional foods such as kolo, kita, dabo, beso, genfo, chuko, tihlo, shorba, kinche, and injera.

Beso (በሶ)

A meal blend made out of roasted whole-grain barley. The preparation of the barley grain for beso and chuko flour is almost similar to the steps followed for the preparation of flour for genfo.

Ethiopian Millet (ዳጉሳ)

Particularly finger millet species are one of the most commonly farmed crops in the whole of Ethiopia. Teff is just one of the many types of millet. It is commonly grouped as a 'small millet' along with fonio, finger millet, and proso millet.


A tiny, gluten-free grain that is native to Ethiopia. It is the smallest grain in the world, and it has a nutty flavor. Teff is a good source of protein, fiber, and calcium. It can be used to make a variety of dishes, including injera, a traditional Ethiopian flatbread.

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Xafi (ዛፊ)

A grain grown in southern Ethiopia and used by Oromo culture, sometimes to make budeena.