Gadla

Gadla refers to a traditional Ethiopian dish, often described as a form of stew or porridge. Its primary ingredient is usually finely ground grains, such as wheat or barley, which are cooked with water or broth until they reach a thick, smooth consistency. Gadla can be prepared in various ways, with recipes differing regionally and by household.

Common additions to Gadla include vegetables like onions, tomatoes, and peppers, as well as spices that are characteristic of Ethiopian cuisine, such as berbere or garlic. Meat, such as lamb or beef, may also be incorporated to create a more substantial meal. The texture of Gadla is a key feature, intended to be comforting and easy to consume.

Historically, Gadla has been a staple food in Ethiopia, particularly in rural areas, providing a nutritious and filling meal. It is often served during fasting periods when animal products are abstained from, making the vegetarian or vegan versions particularly important. The dish is typically enjoyed communally, eaten with the hands using injera, the traditional Ethiopian flatbread. While its exact origins are difficult to pinpoint, its preparation and consumption are deeply embedded in Ethiopian culinary traditions.