Omutte

Omutte is a traditional Ethiopian dish originating from the Amhara region. It is a type of stew or curry, typically made with a base of finely chopped onions that are slowly cooked until deeply caramelized. This slow cooking process is crucial for developing the characteristic sweet and savory flavor of the dish.

The primary protein in omutte can vary, but lamb or beef are common choices. The meat is usually cut into small pieces and simmered with the onions and a blend of Ethiopian spices. Key spices often include berbere, a chili powder blend that provides heat and a complex flavor profile, as well as garlic, ginger, and sometimes fenugreek. Water or a small amount of broth is used to create the stew's consistency.

Omutte is traditionally served with injera, a sourdough flatbread that is a staple of Ethiopian cuisine. The injera is used to scoop up the omutte, and its slightly sour taste complements the richness of the stew. The dish is known for its hearty and flavorful nature, often enjoyed as a main course during meals. Variations of omutte may include different vegetables or the addition of other spices depending on regional or family recipes.