How to pronounce Ayibe

Ayibe is written አይብ where it comes from. In the International Phonetic Alphabet it is /ajɨb/. In plain English letters that is AH-yib, 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 Ayibe?

Ayibe is a snack of Ethiopia. Where it comes from: Gurage Zone. People usually eat it at lunch or dinner. Its main ingredients are dairy & cheese. It tastes fresh.

Where Ayibe comes from

Ayibe is one of 23 signature dishes of Ethiopia on this map. See all dishes from Southern Nations.

• 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.

• Kocho ቆጮ · Bread & pastry · Sidama

  Kocho is a dense, bread-like fermented food made from the false banana, enset, whose plant is central to the cooking of southern Ethiopia, including the Sidama, Gurage and other peoples of the south.

• 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.

• 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.

• Genfo ገንፎ · Main dish · Ethiopia

  Genfo is a stiff porridge of barley or wheat flour, known as ga'at in Tigrinya and marqaa in Oromo, and one of the common breakfast dishes of Ethiopia; it is also eaten in Eritrea.

Food of Ethiopia

Dishes like Ayibe in other countries

Same type of dish and similar main ingredients as Ayibe:

• Areesh cheese جبنة قريش · Snack · Egypt

  Areesh is a traditional Egyptian fresh cheese, soft, white and crumbly, rather like cottage cheese.

• Dakos ντάκος · Snack · Crete, Greece

  Dakos, also known as koukouvagia, is a Cretan dish built on paximadi, a hard rusk that is usually made from barley, shaped round, cut in half and baked twice.

• Otlu peynir · Snack · Van, Türkiye

  Otlu peynir is a white cheese from Van and eastern Anatolia, made from sheep's milk with wild herbs mixed into the curd, such as sirmo (wild garlic), mint and other mountain herbs.

• Gebzhalia გებჟალია · Snack · Samegrelo, Georgia

  Gebzhalia is a traditional dish of Samegrelo in western Georgia and one of the distinctive elements of Mingrelian cooking.