About Ethiopian Food
Ethiopia, once known as Abyssinia, is a place of high plateaus and low-lying plains. Ethiopia is one of the richest countries in its history and cultural mix. We have over Eighty Five tribes each having their own unique dining experiences. This diversity has given rise to a wide variety of both meat and vegetarian dishes.
Essential components of Ethiopian cooking are Injera traditionally made from Teff flour (please visit teffco.com for more on Teff), berberé (a spicy red pepper paste), and niter kibbeh (a spice-infused clarified butter). Most foods have a stewy consistency. Wots are stews with the spicy flavor of berberé. Usually Ethiopian cooking is spicy (though customizing according to our customers' liking is very essential here in North America). In addition to flavoring the foods, the spices also help to preserve meat in a country where refrigeration is rare. Alicha is a less-spicy stew seasoned with green ginger and Ird.
Before every meal in Ethiopia, there is a ritual washing of the hands. The meal is then served on a large communal platter that is draped with crepe-like Injera bread. All guests eat from this one platter. Various dishes/orders are portioned out onto the Injera, and diners simply tear off a piece of the bread, use it to scoop up some of the various stews and pop it in their mouths. Extra Injera bread may be served on the side (please watch the Video clip to see how Injera is consumed with the "natural forks"—the five fingers! Besides , our waiting staffs are very happy to give a quick demonstration to first time customers.
Tej (Honey wine) and Tella (beer) drinks are served as beverages. Another hand washing ends the meal, and strong coffee is served.