Kitfo, Raw Minced Red Meat with Butter

Kitfo is originally a traditional food much enjoyed in the southern part of Ethiopia, especially among the Gurage tribe.

However, Kitfo is now widely served in different parts of Ethiopia. There are also restaurants which specialize in serving very well prepared kitfo only.

Preparation of kitfo starts by selecting a soft beef with no fat, then mincing it. The minced meat will be mixed with butter prepared for this purpose or with other spices as well if needed. It is optional to heat it or serve raw kitfo. When it finally gets ready to be served, it will be put on a clay plate 'taba'. The plate will also be filled with cottage cheese, minced and processed local lettuce.

Kitfo is served with local (traditional breads) like injera and 'Kocho' . Kocho is another type of local bread, it is a bit tougher than Injera and can also be prepared in different level of thickness and tenderness as well. Kocho is made from stem scrap up of the "inset plant", which looks like a banana plant.


An article from Wikipedia reads as follows, kitfo (sometimes ketfo) is a traditional dish found in Ethiopian cuisine. It consists of minced raw beef, heated and marinated in mitmita, a spicy chili powder based spice blend, and niter kibbeh (a clarified butter infused with herbs and spices). Kitfo cooked lightly rare is known as kitfo leb leb.[1] Kitfo may be served alongside, or mixed with, mild cheese and cooked greens. In many parts of Ethiopia kitfo is served with injera, a flatbread made from teff, although in traditional Gurage cuisine, one would use kocho, thick bread made from the ensete plant. An ensete leaf may be used as a garnish. Though not considered a delicacy, kitfo is generally held in high regard.


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