Love yourself -
Bold Flavours, Authentic Roots
Order Injera Today - Only $7!
Featured Products
Arif Injera (Gluten-Free)
Arif Kitfo Butter
Soft and naturally fermented to perfection.
-10% on subscription
Coming Soon!
Coming Soon!
Arif Ethiopian Spices
Coming Soon!
Arif Ethiopian Coffee
Authentic Injera –
Where Tradition Meets Innovation
At Arif Foods, we take pride in honoring Ethiopian heritage while embracing modern excellence. Our injera is crafted from premium teff flour, using a time-honored fermentation process to capture its signature tangy flavor and soft, spongy texture.
Love Yourself in Every Bite
From the fiery depth of Berbere to the comforting aroma of Shiro, our spice blends are handcrafted to honor the heart of Ethiopian cooking. We source each ingredient with care, preserving traditional recipes that bring bold, earthy flavors to every dish. With over a dozen spices to explore, Arif makes it easy to bring authentic Ethiopian soul into your kitchen.
Arif Ethiopian Butter
Rich, spiced, and slow-cooked with tradition—our Ethiopian butter (Nitir Kibbeh) is a comforting staple passed down through generations. Infused with aromatic herbs and spices, it's perfect for kitfo, stews, and everything in between. Crafted in small batches to preserve its deep, authentic flavor, Arif Butter brings the taste of home to your table.
From the Birthplace of Coffee
Sourced from the lush highlands of Ethiopia, Arif Coffee celebrates the birthplace of coffee with every sip. Whether you prefer the floral notes of Yirgacheffe, the rich body of Sidamo, or the boldness of Harar, our beans are roasted with care to preserve their natural character. Enjoy a cup that connects you to centuries of tradition, flavor, and hospitality.
Why Choose Arif Foods
Pure Ingredients
No shortcuts—just honesty, flavor, and culture.
Rooted in Heritage
Every bite carries a story passed down through generations.
Crafted with Care
We bring the soul of Ethiopian cuisine to your home.
Our Recipes
Doro Wat
Servings: 4
Prep Time: 15 min | Cook Time: 60 min | Difficulty: Medium
- 2 tbsp Arif Berbere
- 1 lb Chicken thighs, bone-in
- 2 Onions, diced
- 3 cloves Garlic, minced
- 1 inch Ginger, grated
- 2 tbsp Niter kibbeh (Ethiopian spiced butter)
- 1/4 cup Tomato paste
- 2 cups Chicken stock
- 4 Hard-boiled eggs (optional)
- Heat a large pot over medium heat. Add diced onions and cook until deeply caramelized, about 15-20 minutes, stirring occasionally.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in berbere spice and niter kibbeh, toast for 1-2 minutes until aromatic.
- Add chicken pieces and brown on all sides, about 5 minutes.
- Add tomato paste and stir to coat chicken pieces.
- Pour in chicken stock, bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes until chicken is tender.
- If using eggs, make shallow cuts in them and add to the stew during the last 10 minutes of cooking.
- Adjust seasoning and serve with injera bread or rice.
Misir Wot
Servings: 4
Prep Time: 10 min | Cook Time: 30 min | Difficulty: Easy
- 1 tbsp Arif Berbere
- 1 cup Red lentils, rinsed
- 1 Onion, diced
- 2 cloves Garlic, minced
- 1 tbsp Niter kibbeh (Ethiopian spiced butter)
- 1 Tomato, diced
- 3 cups Vegetable stock
- 1/2 tsp Salt
- Heat a medium pot over medium heat. Add niter kibbeh and melt.
- Add diced onions and sauté until translucent, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add berbere spice and toast for 1 minute.
- Add rinsed lentils and diced tomato, stir to coat with spices.
- Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- Season with salt and adjust consistency by adding more stock if needed.
- Serve hot with injera bread or rice.
Mitmita-Avocado Toast
Servings: 2
Prep Time: 05 min | Cook Time: 00 min | Difficulty: Easy
- 1 tbsp Arif Mitmita spice
- 1 Ripe avocado
- 2 slices Sourdough bread
- 1/2 Lemon, juiced
- 1/4 tsp Salt
- 1 tbsp Extra virgin olive oil
- 1 handful Microgreens (optional)
- Toast bread slices to desired crispness.
- Cut avocado in half, remove pit, and scoop flesh into a bowl.
- Add lemon juice, salt, and half of the mitmita spice. Mash with a fork to desired consistency.
- Spread the avocado mixture evenly on toast slices.
- Drizzle with olive oil and sprinkle remaining mitmita on top.
- Top with microgreens if using and serve immediately..
Berbere Mac & Cheese
Servings: 4
Prep Time: 10 min | Cook Time: 20 min | Difficulty: Medium
- 1 tbsp Arif Berbere
- 8 oz Macaroni pasta
- 2 cups Cheese blend (cheddar & gouda)
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 1 1/2 cups Milk
- 1/2 cup Breadcrumbs
- 1/4 tsp Salt
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a medium saucepan, melt butter over medium heat.
- Add flour and whisk to form a roux, cooking for 1 minute.
- Gradually whisk in milk until smooth and bring to a simmer.
- Add berbere spice and salt, stirring until well incorporated.
- Reduce heat to low and add 1 1/2 cups of cheese, stirring until melted.
- Combine cheese sauce with cooked pasta and transfer to a baking dish
- Top with remaining cheese and breadcrumbs.
- Bake for 15-20 minutes until bubbly and golden on top.
Maple-Berbere Glazed Ribs
Servings: 4
Prep Time: 10 min | Cook Time: 120 min | Difficulty: Hard
- 2 tbsp Arif Berbere
- 2 tbsp Arif Berbere
- 2 racks Pork ribs
- 1/4 cup Maple syrup
- 2 tbsp Apple cider vinegar
- 1 tbsp Brown sugar
- 1 tsp Garlic powder
- 1 tsp Salt
- 1/2 tsp Black pepper
- Preheat oven to 300°F (150°C)
- Mix 1 tbsp berbere with salt, pepper, and garlic powder to create a dry rub.
- Remove membrane from back of ribs and apply dry rub thoroughly on both sides.
- Wrap ribs tightly in foil and place on a baking sheet.
- Bake for 2 hours until tender.
- While ribs are cooking, make glaze by combining maple syrup, remaining berbere, apple cider vinegar, and brown sugar in a small saucepan.
- If using eggs, make shallow cuts in them and add to the stew during the last 10 minutes of cooking.
- Simmer glaze for 5 minutes until slightly thickened.
- Preheat grill to medium-high heat.
- Remove ribs from foil and grill for 5 minutes per side, brushing with glaze.
- Let rest for 5 minutes before cutting and serve with remaining glaze.
Berbere-Sesame Tofu Stir-Fry
Servings: 4
Prep Time: 10 min | Cook Time: 15 min | Difficulty: Medium
- 1 tbsp Arif Berbere
- 14 oz Firm tofu
- 2 tbsp Sesame oil
- 1 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Maple syrup or honey
- 2 cups Mixed vegetables (bell peppers, broccoli, carrots)
- 2 cloves Garlic, minced
- 1 tbsp Sesame seeds
- 2 Green onions, sliced
- Press tofu for 15-30 minutes to remove excess water, then cut into 1-inch cubes.
- In a bowl, mix berbere, 1 tbsp sesame oil, soy sauce, rice vinegar, and maple syrup for the marinade.
- Toss tofu with half the marinade and let sit for 10 minutes (or longer if possible).
- Heat remaining sesame oil in a large skillet or wok over medium-high heat.
- Add tofu and cook until golden and crispy on all sides, about 5-7 minutes. Remove from pan.
- In the same pan, add garlic and stir for 30 seconds.
- Add vegetables and stir-fry for 3-4 minutes until crisp-tender.
- Return tofu to the pan, add remaining marinade, and toss to coat.
- Add vegetables and stir-fry for 3-4 minutes until crisp-tender.
- Return tofu to the pan, add remaining marinade, and toss to coat.
- Cook for 1-2 minutes more until everything is hot and well-combined.
- Garnish with sesame seeds and green onions before serving.
