Spices of Addis Ababa
Ethiopia's capital, where Merkato, one of Africa's largest open markets, sells berbere, mitmita, korarima and many other spices.
Traded and grown here
Best time: October to February.
Addis Ababa is a highland capital. Merkato, in the west of the city, is a huge market with sections for spices, grain, coffee and textiles, and Ethiopian food is built on spice blends and fermented flatbread.
Spices and trade
Berbere is a red mix of dried chilli, fenugreek, ginger, garlic, korarima, rue and other spices, and it flavours doro wat, the chicken stew. Mitmita is a hotter blend, with bird's eye chilli, cardamom and salt. Niter kibbeh is butter simmered with spices.
The place and its people
Meals are eaten from a shared plate with injera. Ethiopian Orthodox fasting days, observed on Wednesdays and Fridays and during Lent, are meat-free, so spiced lentil and vegetable dishes are common.
Visiting
Merkato is huge and busy, so a guide is useful. Many restaurants offer a taste of different wats.
A trail idea for Addis Ababa
- Merkato spice section See berbere and mitmita.
- A traditional restaurant Eat a wat with injera.
- A coffee ceremony Join one with incense.
- National Museum See the fossil Lucy.
Written by the EveryMasala desk with AI assistance. Background: "Addis Ababa" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.
Nothing matches those filters yet. Take one off, or check back: new spices are written every day.