Karo cuisine

Karo cuisine originates from the Karo people of Ethiopia, known for their unique culinary traditions. It features hearty, flavorful dishes often centered around communal eating. Staples include injera (a sourdough flatbread), spicy stews called wats, and fermented foods. Ingredients like teff, lentils, and vegetables are common, flavored with berbere spice blend—containing chili, garlic, ginger, and other spices. Meals are often shared from a communal platter, reflecting cultural values of hospitality and togetherness. The cuisine emphasizes bold flavors, natural fermentation, and locally sourced ingredients, offering a distinctive taste experience rooted in Ethiopia’s rich cultural heritage.