🧑‍🍳RecipesEthiopian Recipes for Soy-Free

Ethiopian cuisine is known for its bold flavors and unique spices. From injera, a sourdough flatbread, to wats, a spicy stew, Ethiopian food is a culinary adventure that everyone should experience. However, for those with soy allergies or dietary restrictions, finding soy-free Ethiopian recipes can be a challenge. In this blog post, we will explore some delicious Ethiopian recipes that are soy-free and perfect for anyone looking to try something new.

1. Doro Wat

Doro Wat is a spicy chicken stew that is a staple in Ethiopian cuisine. Traditionally, this dish is made with berbere, a spice blend that includes chili peppers, garlic, ginger, and other spices. However, many store-bought berbere blends contain soy, so it's important to make your own or find a soy-free version. To make Doro Wat, you will need chicken, onions, garlic, ginger, tomato paste, and of course, berbere. Serve it with injera for an authentic Ethiopian experience.

2. Misir Wat

Misir Wat is a spicy lentil stew that is also a staple in Ethiopian cuisine. This dish is made with red lentils, onions, garlic, ginger, and berbere. It's a great source of protein and perfect for vegetarians or vegans. To make Misir Wat, simply sauté the onions, garlic, and ginger, add the lentils and berbere, and let it simmer until the lentils are tender. Serve it with injera or rice for a hearty meal.

3. Kitfo

Kitfo is a traditional Ethiopian dish made with raw beef that has been minced and seasoned with spices. While this dish is typically made with spiced butter that contains soy, you can easily make a soy-free version by using olive oil instead. Kitfo is usually served with injera and a side of ayib, a soft cheese made from yogurt.

4. Shiro

Shiro is a chickpea flour stew that is a popular dish in Ethiopia. It's made with onions, garlic, ginger, and of course, shiro powder, which is made from ground chickpeas. Shiro is a great source of protein and perfect for vegetarians or vegans. To make shiro, simply sauté the onions, garlic, and ginger, add the shiro powder and water, and let it simmer until it thickens. Serve it with injera or rice for a filling meal.

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