This review article discusses the formation of acrylamide during traditional food processing methods, particularly in Ethiopian foods. Acrylamide is a toxic chemical formed during high-temperature cooking processes such as baking, frying, and roasting, especially in the presence of carbohydrates. It is a known carcinogen and neurotoxin, linked to various health risks including cancer, reproductive issues, and kidney problems. The Maillard reaction, a complex chemical process involving amino acids and reducing sugars, is a major contributor to acrylamide formation. Other factors such as lipid oxidation, caramelization, and the presence of asparagine in raw materials also play a role. Traditional foods like coffee, roasted barley tea, Keribo, Tella, and street foods are particularly prone to acrylamide formation due to high-temperature cooking and long processing times. The review highlights the importance of understanding and mitigating acrylamide formation in traditional food processing to ensure food safety and reduce health risks. Factors such as temperature, time, food composition, pH, and storage conditions significantly influence acrylamide levels. The article also discusses the health risks associated with acrylamide exposure, emphasizing the need for proper food processing techniques and awareness among consumers and manufacturers.This review article discusses the formation of acrylamide during traditional food processing methods, particularly in Ethiopian foods. Acrylamide is a toxic chemical formed during high-temperature cooking processes such as baking, frying, and roasting, especially in the presence of carbohydrates. It is a known carcinogen and neurotoxin, linked to various health risks including cancer, reproductive issues, and kidney problems. The Maillard reaction, a complex chemical process involving amino acids and reducing sugars, is a major contributor to acrylamide formation. Other factors such as lipid oxidation, caramelization, and the presence of asparagine in raw materials also play a role. Traditional foods like coffee, roasted barley tea, Keribo, Tella, and street foods are particularly prone to acrylamide formation due to high-temperature cooking and long processing times. The review highlights the importance of understanding and mitigating acrylamide formation in traditional food processing to ensure food safety and reduce health risks. Factors such as temperature, time, food composition, pH, and storage conditions significantly influence acrylamide levels. The article also discusses the health risks associated with acrylamide exposure, emphasizing the need for proper food processing techniques and awareness among consumers and manufacturers.