Abyssinia Ethiopian cuisine refers to the culinary traditions and dishes originating from the historical region of Abyssinia, which largely corresponds to present-day Ethiopia.

Ethiopian cuisine is known for its unique flavors and ingredients, with a heavy emphasis on stews, lentils, and injera, a spongy flatbread used as both a utensil and an edible platter. It is characterized by the use of a spice blend called berbere, which adds a distinctive heat and depth of flavor to many dishes.