New Jersey
New York
North Carolina
Rhode Island
South Carolina
South Dakota
Washington DC

South Africa
Addis Ababa
Dire Dawa
Bahir Dar

< Home > Restaurants > DC > Ethiopian Embassy - Chef
Dining Suggestions
Ethiopian Spices
Injera & Teff
Ethiopian Coffee
For Vegetarians
Celebrity Chefs
Restaurant Names
Holidays & Fasting
Ethiopian Calendar
Jamaica & Rastafaris
Ethiopian Jews
Common Phrases
Gursha Hand-feeding
Tej - Honey Wine
Ethiopian Beer (Bira)
Ethiopia and Famine
In the News
Photo Album
Restaurants in Ethiopia


Embassy of Ethiopia
3506 International Dr. NW
Washington, DC 20008
Phone (202) 364-1200
Mon - Sun not open for public
Closest Intersection  
Payment Methods  
Liquor Info  
Dress Code  


Not Open For Public.

Pictures above: Ethiopian Embassy in Washington, DC and Ambassador Kassahun Ayele


Ethiopian food is a hit: fun, tasty and healthy
Denver Post - Washington, DC
by John Henderson

... Ambassador Kassahun Ayele greeted me upstairs in the airy, tastefully decorated two-story restaurant, adorned with Ethiopian musical instruments. Ethiopian waitresses scurried around with huge trays of food. He was accompanied by Mesfin Endrias, his press attaché; Bekri Nuru, who owns the restaurant with his wife, Nafisa Said; and Naile Geriges, the restaurant's consultant.

Ayele, 56, is short and stout, and he looked regal in a jet-black suit and blue-and-white striped tie. He adjusted his mod glasses as we sat on stools next to a large, low, round table. I could smell expensive cologne when I asked about the authenticity of Ethiopian food in the city.

"It's getting pretty close now," the British-educated Ayele said in impeccable English. "Moreover, restaurants here are trying to have the food taste suitable for people who are not used to it, like you guys."

He let out a hearty laugh when I ordered a bottle of tej, Ethiopia's sweet honey wine. I doubt he drinks much at lunch. Then again, I doubt he ever had lunch with a sportswriter. I added "letenachin" ("for your health" in Amharic) to my long list of foreign-language toasts.

For those who have never tried Ethiopian food, know that it's the only cuisine in which you eat the proverbial tablecloth. The food, a collage of meats, vegetables and cheeses, comes separated on injera, a flat, doughy bread spread across a giant round tray. You take pieces of the injera, pick up chunks of food and plop them in your mouth. No worries about dropping the silverware. There isn't any. ... >>more


AmericanLife TV Network


Satisfy your appetite for international cuisine along with an appreciation of travel, food and culture on GoodLife TV Network's Embassy Chefs. Tour Washington, D.C.'s famous Embassy Row and get an insiders look at these remarkable embassies and the fabulous residences of ambassadors while at the same time receiving insight to their country and customs. Then meet the embassy's chef and find out how food ties into the national culture as they prepare a menu fit for a state dinner.


Tour the Washington, DC residence of the Ethiopian Ambassador and find out why the beautiful rituals of dining are as important as the food. Ethiopia is the oldest nations in Africa. Much of its culture-including its food-remains unchanged over thousands of years and yet westerners know very little about it.

We will learn from the Embassy Chef how to prepare the traditional Ethiopian dishes of Doro Wat , Tibs, Kitfu, and Miser Wat.

We will also learn about the Injera, the unique bread of Ethiopia and find out why for centuries coffee has been an integral part of Ethiopian social and culinary tradition.

Ethiopian Embassy Recipes

Kebe, or herbed butter, is prepared with red onion, chopped fresh garlic and ginger, and dried fenugreek, cumin, cardamom and turmeric. It is made in large quantities and stored for weeks, since it is the butter used in all Ethiopian dishes. It is made by heating butter over low heat, stirring and skimming foam from the top of the mixture as it cooks. Add blended onion, garlic, ginger and spices and continue simmering for about 15 minutes.

Doro Wat
Large bowl, Medium cooking pot
1 whole chicken
6 cups of chopped red onions
1 cup of Berbere (paste made with red pepper, with a hint of cloves, allspice, fenugreek and nutmeg). This spice can be bought in an Ethiopia store or ordered online at various spice retailers.
2 cups of Kebe
¼ tsp. Cardamom
¼ tsp. Black pepper
¼ tsp. Garlic powder
¼ tsp. Ginger
salt to taste
½ red wine
4 cups water
6 hard boiled eggs
1 medium lemon or lime

Remove skin from chicken, cut into parts, and wash several times in water. Wash and cut lime into four pieces, add to a large bowl of clean water and soak chicken. In medium pan cook onions until golden brown. Add Kebe. Add red pepper (Berbere) and mix well. Add about ½ cup of water and stir. Add red wine. Add all spices and blend well. Add cleansed chicken pieces and cook for about 30-40 minutes. Add more water and stir gently so as not to separate meat from bone. Add salt and stir. When sauce begins to thicken, sprinkle with black pepper. Add hard boiled eggs to sauce and serve hot.

Kitfo is the Ethiopian equivalent of steak tartare.
Medium pan, Medium bowl
2 lbs of pieces of Kobe beef, or beef certified for raw consumption
1 cup of Kebe
1 tbsp. hot red Serrano pepper
1 tbsp. Cardamom

Chop or grind beef (preferably by hand) into small pieces resembling ground beef. In a medium cooking pan, melt Kebe on low heat. Add spices and remove from heat. Add ground beef and Serrano pepper and mix well. Serve hot. You can alternatively sauté the meat for a few minutes in the pan of butter if you are not comfortable eating the meat raw.

Large frying pan
1 ½ lbs. Lamb, cut into cubes
½ cup Kebe
1 ½ cup onions (chopped)
1 c Jalapeno pepper
¼ tsp. black pepper
salt to taste

Cook onions without grease until they turn brownish red in color. Add Kebe and peppers. In the same frying pan add lamb and cook for 5-10 minutes. Add black pepper and salt to taste.

Miser Wat
Large cooking pan
2 cups split lentils (dried)
6 cups water (boiled)
2 cups red onions (chopped)
1 ½ cups oil
1 tbsp. Ginger
1 tsp. Garlic
1 cup red pepper (Berbere)
¼ tsp. Coriander

Chop onion, Rinse beans. Sauté onion w/ no fat. Add oil, garlic, ginger while stirring constantly. Stir and add a little water to keep it from drying out on the bottom of the pan. Add lentils. Slowly add water while stirring constantly. Add big amount of water, cover, let simmer for 10 minutes. Taste & add salt and coriander, serve.

©2004-2012 Ethiopian Restaurant .com