Best time to visit

The best time to visit Ethiopia is during the dry season from October to April. This period offers pleasant weather, making it ideal for exploring the country's diverse landscapes, historical sites, and cultural attractions. The rainy season, from June to September, can make travel more challenging due to heavy rains and muddy conditions, although the landscapes are lush and green during this time. The months of May and September can also be good for visiting, with fewer tourists and relatively mild weather.

What to expect

Language: Ethiopia is a multilingual country with over 80 languages spoken. The official language is Amharic, used widely in government and education. Other major languages include Oromo, Tigrinya, Somali, and Afar. English is also prevalent, particularly in urban areas and higher education institutions.

Currency: The currency of Ethiopia is the Ethiopian birr (ETB).

Safety: Ethiopia is generally safe for tourists, but it's essential to remain cautious and informed about the current political situation. Areas near the borders with Eritrea, Somalia, and South Sudan can be volatile and should be avoided. Petty crime, such as pickpocketing, can occur in crowded areas, so travelers should be vigilant with their belongings. It's advisable to check travel advisories and follow local news for any updates on safety.

Cuisine: Ethiopian cuisine is renowned for its rich flavors and communal dining style. Key components include: Injera: A spongy flatbread made from teff flour, serving as the base for most meals. It is used to scoop up various stews and dishes. Doro Wat: A spicy chicken stew made with berbere spice mix, onions, garlic, and boiled eggs, often considered the national dish. Tibs: Sautéed meat (usually beef or lamb) cooked with vegetables and spices. Kitfo: Minced raw beef marinated in mitmita (a spicy chili powder) and niter kibbeh (clarified butter infused with herbs and spices). Shiro: A thick, chickpea or broad bean stew, flavored with garlic and onions, often enjoyed during fasting periods. Kik Alicha: A mild split pea stew seasoned with turmeric and ginger, without the heat of berbere. Bayenetu: A vegetarian platter featuring an array of stews and salads, typically served on injera.