The cultural heritage of Ethiopians is deeply rooted in their religions, languages, and extended families. While each major language and religious group has its own unique cultural practices, there are commonalities that contribute to a strong and recognizable national identity. Ethiopians prioritize an idealized ethos of cultural refinement, valuing respect for human sanctity, the practice of social graces, and the wisdom accumulated over time, rather than material artifacts of culture. Religion plays a significant role in shaping moral values, with the invocation of God often being enough to seal agreements, fulfill promises, and seek justice. Hospitality is highly regarded as the ultimate expression of grace in social relations, and old age is respected and esteemed in society due to the piety, wisdom, knowledge, prudence, and altruism it is believed to bring.

The Ethiopian Orthodox Church has had a profound influence on the national culture, with Easter (Amharic: Yetinsa-e Be-al, or Fassika), Christmas (Yelidet Be-al, or Genna), and the Finding of the True Cross (Meskel) becoming prominent national holidays. In an effort to promote religious diversity, both the Derg and the EPRDF-led government have elevated the status of Islam. Major Islamic holidays, such as Eid al-Fitr (marking the end of Ramadan) and Eid al-Adha (marking the end of the pilgrimage to Mecca), are celebrated. Nondenominational holidays include National Day on May 28, commemorating the defeat of the Derg regime in 1991, and Workers’ Day on May 1.

Ethiopia’s cuisine is renowned worldwide for its distinctiveness. Traditional dishes, such as wats and alechas, are rich stews infused with spices and aromatic vegetables. The addition of berbere, a fiery seasoning paste made from dried hot chilies, further enhances the flavors. These stews can include beef, goat, lamb, chicken, hard-boiled eggs, or fish. Berbere and other spice pastes add zest to many dishes, while a spiced clarified butter called niter kebbeh is commonly used to flavor sautéed foods. As the Ethiopian Orthodox Church requires abstaining from meat on numerous days throughout the year, vegetarian dishes play a significant role in Ethiopian cuisine, often featuring legumes like lentils or chickpeas. Kitfo, a dish of chopped raw beef served with berbere, is also popular.

A traditional Ethiopian meal is served on a communal platter covered with thin sheets of injera, a soft flatbread made from fermented teff batter, a type of millet. The spongy injera serves as both a plate and utensil, and it is topped with various meat and vegetable stews. Ayib, a fresh soft cheese similar to cottage cheese, is often served alongside the spicy dishes to balance their heat. During the meal, diners tear off a piece of injera and use it to scoop up a morsel of one or more dishes and their sauces. It is also common for one diner to feed another a gursha, which involves wrapping a morsel in injera and offering it as a gesture of friendship or affection. Tej, a honey-based wine, or beer is typically enjoyed with the meal, and coffee sweetened with honey is often served as a concluding beverage. Tea, which is grown in Ethiopia, is also a popular choice.