Front cover of "Ethiopia: Recipes and Traditions from the Horn of Africa" by Yohanis Gebreyesus (Gneiss Spice), featuring a bold geometric pattern in pink, orange, and black.
A plate with spongy, triangular injera topped with reddish-brown chicken stew and a boiled egg, inspired by Ethiopian recipes from *Ethiopia: Recipes and Traditions from the Horn of Africa* by Yohanis Gebreyesus (Gneiss Spice).
Front cover of "Ethiopia: Recipes and Traditions from the Horn of Africa" by Yohanis Gebreyesus (Gneiss Spice), featuring a bold geometric pattern in pink, orange, and black.
A plate with spongy, triangular injera topped with reddish-brown chicken stew and a boiled egg, inspired by Ethiopian recipes from *Ethiopia: Recipes and Traditions from the Horn of Africa* by Yohanis Gebreyesus (Gneiss Spice).

Ethiopia: Recipes and Traditions from the Horn of Africa by Yohanis Gebreyesus


$ 35.00
Minus Plus

James Beard Award Nominee

Ancient flavors from one of the world's most singular cuisines

Part travelogue, part memoir, and part cookbook, Ethiopia: Recipes and Traditions from the Horn of Africa is Yohanis Gebreyesus’s vibrant tribute to his home country’s diverse, deeply rooted culinary culture. After working in fine-dining kitchens around the world, Gebreyesus returned to Ethiopia with a mission: to share the story of his country’s food, from the iconic dishes like doro wat and berbere to lesser-known stews, lentil salads, and teff-based creations.

The result is a stunning book that celebrates Ethiopia’s rich religious and agricultural traditions through recipes, photography, and cultural insights. With dishes like dinich alicha (turmeric-spiced potatoes), asa shorba (fish soup), and duba wat (pumpkin stew), this book opens the door to an ancient cuisine that is still little known in many Western kitchens.

Gebreyesus begins with a recipe for injera, the fermented teff flatbread that is the literal and symbolic foundation of Ethiopian meals. For newcomers, there’s even a shortcut one-day version to try.

Who's it for?

Cooks interested in global cuisine, sourdough enthusiasts, spice lovers, and anyone ready to dive into the bold, complex flavors of East Africa.

Spices to pair with this cookbook:

  • Berbere: The essential Ethiopian spice blend, used in countless dishes.
  • Turmeric: For golden stews like dinich alicha.
  • Cumin: Adds earthy warmth to lentil and vegetable dishes.
  • Paprika (hot or sweet): Used in spice blends and stews.
  • Black Pepper: Freshly ground for finishing dishes.
  • Coriander Seed: Often ground into spice pastes or sprinkled into sautés.
  • Fenugreek Seed: One of the signature notes in Ethiopian spice mixes.
  • Ginger (Ground): Used alongside garlic in many vegetarian dishes.
  • Cardamom (Pods): For fragrant rice and desserts.
  • Cinnamon (Sticks): Adds depth to meat-based stews.
  • Nigella: Traditional garnish for flatbreads like dabo.
  • Cloves: Occasionally used for warming undertones in slow-cooked dishes.


“Chef Yohanis’ commitment to Ethiopian cuisine is rooted in protecting the history of the food and its preparation, which includes the produce, especially the spices. Emerging as a culinary star in Ethiopia, he sheds light on the nation’s diverse palate.” – Cuisine Noir