Chechebsa
Chechebsa originates with the Oromo people, Ethiopia's largest ethnic group, where the dish remains closely tied to subsistence farming in the highland regions, based on wheat cultivation. Unlike many other Ethiopian dishes built around fermented teff injera, Chechebsa uses ordinary wheat, reflecting the regional variation of Ethiopian cuisine beyond its best-known association with teff. In many rural Oromo households, Chechebsa is prepared on the morning of weddings or other major events, considered a meal that provides enough physical energy for a long day of celebration. The generous amount of spiced butter used reflects a guest's honored status — serving someone a portion rich in niter kibbeh is considered a traditional gesture of respect and hospitality.
Thick flatbreads, almost like mini loaves
Wheat dough bakes on a griddle into thick flatbreads, closer to bread than to an ordinary thin pancake.
Hand-torn into pieces
The freshly baked flatbreads are immediately torn by hand into irregular pieces, while still warm, to better absorb the butter.
Spicy berbere butter on top
Niter kibbeh mixed with berbere is poured hot over the flatbread pieces, coating them in an aromatic, reddish layer.
Traditional morning breakfast
Considered the quintessential energizing morning meal, traditionally served alongside a cup of freshly roasted Ethiopian coffee.
Ingredients 4 servings
- 400 g wheat flour
- 1 tsp dry yeast
- 1 tsp salt
- 300 ml lukewarm water
- 150 g niter kibbeh (spiced clarified butter)
- 2 tbsp berbere (Ethiopian spice blend)
- 1 tbsp oil for the griddle
- A pinch of baking soda
- Freshly ground Ethiopian coffee for serving
How to make it
- 1The yeast is dissolved in lukewarm water and left for five minutes until it foams on top.
- 2The flour is mixed with the salt and baking soda in a large bowl, then the yeast water is added, kneading a liquid batter, thicker than that of ordinary pancakes.
- 3The batter is covered and left to rise in a warm spot for forty minutes, until visibly increased in volume.
- 4A flat griddle is lightly oiled and heated well over medium heat, testing the temperature with a few drops of batter.
- 5A portion of the batter is poured onto the griddle at a time, forming thick flatbreads, about one centimeter thick, which cook for five minutes per side, until evenly browned.
- 6The baked flatbreads are immediately torn by hand into irregular, bite-sized pieces, while still warm.
- 7Niter kibbeh melts in a small pan over low heat, and berbere is stirred into it, forming a fragrant, reddish butter.
- 8The hot berbere butter is poured generously over the torn flatbread pieces, stirring gently to coat evenly, and Chechebsa is served immediately, warm, alongside a cup of freshly ground Ethiopian coffee.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
