Spices and herbs are at the heart and soul of Ethiopian cooking. The cuisine is enriched with carefully selected herbs and spices. The presence of berbere - a mixture of chili spices and herbs - in dishes made from beef, lamb, poultry, fish, lentils, and split peas is what gives sauces the name of wett. While that of aletcha belongs to a dish that is made with  most of the ingredients and the addition of fresh garlic, ginger and turmeric but without the berbere.

In the preparation of meat and poultry dishes, nitir kibe (clarified spiced butter) is used while vegetarian dishes are made with oil (from vegetable or oilseed) to comply with religious dietary laws. These complex flavors manage to coexist and collaborate to delight and satisfy the palate.

Ghenet's Ethiopian cuisine offers an outstanding variety of meat, vegetarian, and vegan dishes from the humble shiro (a sauce made from legumes and a mixture of herbs and spices) to the complex and intriguing doro wett or doro aletcha (both chicken stews).

At Ghenet, we strive to control the quality of the spices and herbs used, retaining the familiar ingredients while carefully balancing the amount of each.


Injera is a flat bread made of "Teff", a fine grain unique to Ethiopia. Used as a utensil, the flavor is complementary to every dish.


Berbere dominates the culinary landscape. It is a vibrant red chili powder that has been marinated, fused and seasoned with onion, garlic, ginger and numerous varieties of herbs and spices.


A delicate mild sauce made from garlic, ginger and ird. Often made with meat, legumes or beans. Try the shiro aletcha, siga aletcha and the aterkek aletcha!


Bird's Eye red pepper spiced with cardamom and salt, usually served with kitfo.

Nitir Kibe

Another Ethiopian basic ingredient, nitir kibe is pure clarified butter seasoned with several condiments and used in traditional cuisine.

Keiy Wett

A lively sauce prepared with berbere, nitir kibe and meat, fish or kitfo.