Unlike the food of almost any other country, Ethiopian cuisine has grown in a vacuum, undiluted by outside forces. Its mountainous geography kept it largely isolated from its neighbors, and unlike
other African countries, Ethiopia escaped European domination, except for a five-year Italian occupation/war with Italy. Only its position as a stop on ancient trade routes brought Ethiopia the cardamom, cloves and cinnamon, fenugreek, turmeric and other spices that are used so creatively. Ethiopian food is served on centerpiece platters over injera, accompanied by plates of more injera, rolled up like so many dish towels. To eat, you simply tear off pieces of injera and scoop up bites of
food. Our traditional menu incorporates beef, lamb and chicken. And due to the Orthodox Church's fasting seasons Vegetarian dishes come in abundance and variety of flavors.