Ethiopian food is made to share and enjoyed by hand. All the stews (called Wot in Amharic or Sebhi in Tigrigna) are served on injera - a fermented flat bread made out of teff. The bread will also double up as your utensil - as Ethiopian food is finger food. It's considered good manners in Ethiopian culture for individuals dining together to wash their hand before and after their meal.
Samosas have become the staple on Ethiopian street food scene. Spiced vegetables with mango chutney.
The snack given to impatient kids when mum is cooking. This is fresh injera with Ethiopian chilli and spiced butter.
This is mama Tekebash invention inspired by Ethiopian flacours. Cauliflower sauteed in Ethiopian chickpeas (Shiro) and battered in teff.
Split red lentils cooked with Ethiopian spices including berbere (Ethiopian spiced chilli power).
Chinese broccoli dish, sauteed with garlic. This dish is the staple in the winter for Ethiopian families.
Green lentils stewed in turmeric and cumin.
Yellow split peas cooked in turmeric and based paste.
A staple in Sudan made with stewed fava beans in spices with boiled egg through it, topped with feta. Can be made vegan on request.
Potatoes, cabbage and carrots cooked in turmeric and other mild spices.
Diced pumpkin cooked in Ethiopian chilli.
Thick paste style meal made with milled chickpea and berbere (Ethiopian Spiced chilli powder) cooled with garlic and ginger. This is an absolute staple in Ethiopian household - our baked beans on toast.
The Chef's selection (on yours) of three vegetarian dishes.
Diced beef cooked with Ethiopian spices and berbere with hint of tesmi (spices butter).
This is diced goat slow cooked in berbere until its super tender and giving it a rich red colour.
Chicken on the bone slow cooked over a few hours, served with hard-boiled egg. Traditionally the skinning, cleaning and dividing a chook into 13 parts used to be the test given by mother in laws to their daughter in law.
This is Sudanese dish diced okra cooked with lamb.
This is an Ethiopian delight. This would be Ethiopia's response to steak tartare. We use topside beef finely chopped cooked medium rare in our spices. Only available on Saturdays.
Three mini serving of Biray Kulwa, Tel sebhi and Bamya.
Mixed salad leaves, tomatoes, cucumber and chilli dressed in vinegar, lemon and olive oil. Great if you're looking for something light to accompany many meat dishes, other than that what can we say it's a salad!
Sudanese peanut salad. Mixed salad leaves with diced cucumber and tomato dressed in peanut butter sauce. Now if you like peanut butter, this is the lioness of salad.
Although rice isn't traditionally Ethiopian, it has been adopted as second to injera.