Dish

Oromo

Oromo is a dish that is made by topping injera with a spicy meat or vegetable stew. The injera is then folded over and eaten with your hands. The result is a flavorful and filling dish that is perfect for lunch or dinner. The dish is typically served on a large platter and shared among several people.

African cuisine› East African cuisine› Ethiopian cuisine

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Origins and history

Oromo is a traditional dish from the Oromia region of Ethiopia. It is believed to have originated as a way for locals to use up leftover injera and other ingredients. Today, the dish is enjoyed throughout Ethiopia and is often served as a main course for lunch or dinner.

Dietary considerations

This dish is not suitable for those with gluten intolerance or who do not eat meat. It is suitable for those following a spicy diet.

Variations

There are many variations of Oromo, with some recipes calling for different types of meat or vegetables. Some versions of the dish also include spices like cumin or coriander.

Presentation and garnishing

When making Oromo, it is important to use high-quality ingredients, such as fresh spices and vegetables, to ensure the best possible flavor. The stew should be presented in the center of a large platter, with the injera arranged around the edges. The platter can be garnished with fresh herbs or flowers.

Tips & Tricks

To make the stew extra flavorful, try marinating the meat in a mixture of spices and vinegar for a few hours before cooking. You can also add some chopped tomatoes or tomato paste to the stew for a slightly sweeter flavor.

Side-dishes

Oromo is typically served with additional injera on the side, which is used to scoop up the stew. It can also be paired with a side salad or some roasted vegetables.

Drink pairings

Oromo is typically paired with traditional Ethiopian drinks like tej (honey wine) or tella (a type of beer made from barley). It can also be paired with a cold glass of water or soda.