The natural contaminations of various commodities by toxigenic fungi and associated mycotoxins have been reported worldwide including Ethiopia. The aim of the present review paper is to provide a widespread overview on mycotoxins effecting crops in Ethiopia. Mycotoxins are toxic secondary metabolites, mainly produced by fungi in the Aspergillus, Penicillium and Fusarium genera; and cause enormous economic losses annually to the grain trade and the marketing of foods and feeds. In Ethiopia, limited information is available on toxicological data of mycotoxins in crops. But few researches emphasized the presence of different mycotoxins in different crops like groundnut, sorghum, finger millet, wheat, teff, maize and milk. The environmental conditions like warm temperature and high moisture content coupled with the poor conditions of storage and deficiency in regulatory measures in food quality control worsen the situation in the country. This review encompasses mycotoxin contamination of food and feed in Ethiopia. High concentrations of mycotoxins are found in some commodities that are used on a daily basis in Ethiopia, which may be a concern depending on dietary variety and health conditions of individuals in the population. Therefore, the mycotoxin contamination of foodstuff with exceeding levels represents a serious health hazard for the local population. There is a need to conduct more studies to analyze mycotoxin occurrence in all types of food commodities throughout the country. For consumer safety and the country’s economy, the regulatory authorities should take into account this issue of contamination, and control strategies should be implemented and the quality control system of food improved.