How to pronounce Ambasha

Ambasha is written አምባሻ where it comes from. In the International Phonetic Alphabet it is /ambaʃa/. In plain English letters that is am-BA-sha, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Ambasha?

Ambasha is a bread or pastry of Ethiopia. Where it comes from: Amhara. People usually eat it on festive days and at teatime. Its main ingredients are wheat & flour. It tastes sweet.

Where Ambasha comes from

Ambasha is one of 23 signature dishes of Ethiopia on this map. See all dishes from Amhara.

• Shiro ሽሮ · Main dish · Northern Ethiopia

  Shiro is a stew of powdered chickpeas or broad bean meal, eaten for lunch or dinner, that English sources say originated in northern Ethiopia and southern Eritrea; it is called shiro wat in Amharic and tsebhi shiro in Tigrinya, and it is an essential dish on both sides of the border.

• Tej ጠጅ · Drink · Amhara

  Tej is a honey wine, similar to mead, brewed and drunk in Ethiopia and Eritrea and often called the national drink of Ethiopia; English sources on regional cooking describe it as the sweet honey wine of the Amhara.

• Tella ጠላ · Drink · Amhara

  Tella is a traditional home-brewed beer from the Amhara Region of Ethiopia.

• Injera እንጀራ · Bread & pastry · Ethiopian Highlands

  Injera is a large, spongy, sour flatbread made from teff, a tiny grain domesticated in the Ethiopian highlands thousands of years ago.

• Doro wat ዶሮ ወጥ · Main dish · Ethiopia

  Doro wat is the chicken stew of Ethiopian feasts.

• Kitfo ክትፎ · Main dish · Gurage Zone

  Kitfo is finely minced raw beef, warmed in spiced clarified butter and seasoned with mitmita, a hot chilli spice blend.

Food of Ethiopia

Dishes like Ambasha in other countries

Same type of dish and similar main ingredients as Ambasha:

• Mandazi maandazi · Bread & pastry · Swahili coast (Zanzibar), Tanzania

  Mandazi are triangular or round pieces of slightly sweet dough, often flavoured with coconut milk and cardamom, deep-fried until puffed and golden.

• Agege bread Búrẹ́dì Agege · Bread & pastry · South-West (Yoruba), Nigeria

  Agege bread is a sweet, yeasted white wheat bread originally from Agege, a district of Lagos State.

• Baghrir البغرير · Bread & pastry · All Algeria, Algeria

  Baghrir, also called ghrayef, mchahda or khringo, is a spongy pancake of the Maghreb made from a fermented batter of semolina or flour, yeast and salt.

• Reindling · Bread & pastry · Carinthia, Austria

  Reindling, also written Reinling, is a cake of Carinthian cooking and a traditional sweet Easter bake.