FAQ about Ethiopian cuisine

How do you eat Ethiopian food?

You typically eat Ethiopian food with your hands. So, you may want to wash your hands before you dig in. You will notice that most of your dishes will be served with a side of injera (the flat, crepe-like Ethiopian bread).

Gently tear off a piece of the injera (with the “holes” facing down), scoop up some food, make sure you have a good grip, and enjoy your first bite. It’s ok to grab more than one stew in one scoop.  After you finish your side injera, you will notice injera soaked in the delicious stew still remaining on your plate. Go for it, it’s probably the tastiest part of the meal!!    

What is injera?

Injera is a crepe-like flat bread used to eat Ethiopian food. Injera is primarily made out of teff – one of the tiniest grains in the world. Unique to Ethiopia, injera is not eaten as a staple part of a diet in any other country.

It takes about two to three days to prepare. It is mixed with yeast and flour and fermented – that is where the slightly tart taste comes from. It is cooked on a hot clay plate. Injera is served cold.

What is berbere?

Berbere is a red powder consisting of the hottest red peppers blended with tons of spices including ginger, cardamom, coriander, fenugreek, onion, and garlic. Berbere is a key ingredient in Ethiopian cuisine. You can often tell if your food has Berbere by its distinct red color and kick  buds.

Is everything on the menu spicy?

No. Many of our dishes are made to order – you can determine how mild or spicy you would like your food. Also there are several dishes on the menu that are always mild such as the yellow split peas.

What if I’m vegan?

A majority of the vegetarian items on our menu are vegan. You can also request soy with your favorite latte or smoothie – at not extra charge.