Gusha

Gusha is a traditional Ethiopian dish consisting of cubes of raw beef, typically served with a spicy berbere dipping sauce. Originating in the highlands of Ethiopia, gusha is a cornerstone of the country’s raw meat culinary tradition, which also includes kitfo (minced raw beef). The dish is deeply tied to Ethiopian culture, often enjoyed during holidays or special gatherings, and is believed to have ancient roots in the pastoralist communities of the region.

Key ingredients include high-quality, fresh raw beef—usually from the leg or loin—cut into bite-sized cubes. The essential accompaniment is a dipping sauce made from berbere, a complex spice blend of chili, garlic, ginger, and other aromatics, often mixed with niter kibbeh (spiced clarified butter) or oil. A great version of gusha is distinguished by the freshness and tenderness of the beef, which should be served at room temperature, and a well-balanced berbere sauce that provides heat without overwhelming the meat’s natural flavor. The texture should be clean and buttery, with no sinew or gristle.

Regional variations exist across Ethiopia, with some versions incorporating mitmita (a hotter chili powder) or a side of ayib (fresh cheese) to cool the palate. In Addis Ababa, Majit Restaurant is a notable venue for gusha, praised by food creator Luke Martin for its authentic preparation and vibrant atmosphere. Martin highlighted the restaurant’s commitment to serving exceptionally fresh beef, paired with a house-made berbere sauce that exemplifies the dish’s bold, aromatic profile.