[1] Jewish merchants in Addis Ababa five centuries ago deeply influenced Ethiopian cuisine by introducing curry powder and other aspects of Indian cooking.
Permitted and forbidden animals and their signs appear on Leviticus 11:3–8 and Deuteronomy 14:4–8 Archived 2019-01-22 at the Wayback Machine.
Signs of permitted fish are written on Leviticus 11:9–12 and Deuteronomy 14:9–10 Archived 2019-01-22 at the Wayback Machine.
Mixtures of milk and meat are neither prepared nor eaten, but are not banned either: Haymanot interpreted the verses Exodus 23:19, Exodus 34:26 and Deuteronomy 14:21 Archived 2019-01-22 at the Wayback Machine literally "shalt not seethe a kid in its mother's milk" (like the Karaites).
To avoid mixtures of meat and dairy, oil can be used as a parev substitute for clarified butter.
Sanbat Wat is a spicy dish and is commonly seasoned with berbere, cloves, onions, tomato sauce, and other savory ingredients.
Because Ethiopian Jews usually lacked wine for kiddush, tallah (a beer fermented from gesho leaves) was often used as a substitute.
Ethiopian matzah is baked as a circular flatbread 2 feet in diameter, with a soft texture like pita.
To break the fast, it is traditional to eat a lamb or chicken stew served with eggs and potatoes.
Since meat can be scarce in Ethiopia, Ethiopian Jews usually only eat meat-based stews once a week for Shabbat, and for holidays.
[14] [15] A kosher vegan Ethiopian restaurant was opened in Brooklyn in March 2020, certified with the "Mason Jar K" hechsher under the superversion of Rabbi Sam Reinstein of Congregation Kol Israel.