Kristen W. is a trusted home cook.
A traditional accompaniment to Ethiopian food would be tej, a kind of Ethiopian mead or honey wine. I googled it and found some recipes, but didn't see any online retailers that sell it. Perhaps you could call a local Ethiopian restaurant and ask where you might procure some?
Tej is delicious (I made it at home, so I'm not sure where you would find it), but you could also use a nice, floral white wine such as an Argentinian torrontés. I would go with an acidic and bright white wine.
If you live in a community with a fairly sizable Ethiopian population you will likely find tej at a liquor store (or supermarket if they sell wine there). Yum.
If you are making Doro wot I will be over with a couple a bottles in a few lol jk
Depends on what you're having - if your wine selection is fairly traditional, consider the ingredients in your food and pair accordingly. The only time I ate Ethiopian food it was a meat stew of some kind with a dipping bread, and it was served with the very spicy sauce Berbere. At the time I didn't drink wine that much, but thinking back I would have gone with a strong red with peppery notes, starting with a Cabernet Sauvignon or a Montepulciano. But - rule of thumb with wine is always GO WITH WHAT YOU LIKE1
June is a trusted source on General Cooking.
Since the Ethiopian food I've enjoyed was pretty spicy, I'd be choosing a low alcohol/high acid wine such as off-dry Riesling or maybe even some Gewurztraminers. Albarino might work as well. If you want red wine, perhaps a Pinot Noir from Alsace or Germany (called Spatburgunder there).
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