Preparation info
  • Serves


    • Difficulty


Appears in
Tekebash & Saba: Recipes from the Horn of Africa

By Saba Alemayoh

Published 2023

  • About

Rice is not indigenous to Ethiopia nor is it a staple. It is a relatively new grain and was introduced in the 1970s. Rice is still absent in the average Tigraweyti diet. Still, this recipe is a great accompaniment for dishes such as Bamya and other stews for when you don't have any injera on hand.


  • 1 cup (200 g) basmati rice
  • 1 tablespoon finely diced brown onion


Wash the rice until the water is clear, then drain any excess water.

Sauté the onion in oil in a saucepan over medium heat until translucent.

Add the garlic and sauté for another minute. Add the turmeric and a small quantity of water to create a thick paste.

Add the drained rice and stir to coat the grains all over. Pour in 2