Ethiopian cuisine
GEBETA
Characteristically consists of vegetables and often very spicy meat dishes. This is usually in the form of wot, a thick stew, served atop of injera, a large sourdough flatbread, which is made out of fermented Teff and Barley flour.
Our Traditional Ingredients
Berbere, a combination of powdered chili pepper and other spices is an important ingredient used in many dishes.
Also, essential is niter kibbeh, a clarified butter infused with ginger, garlic, and several spices.
Awaze: red pepper paste made from ginger, nutmeg, cloves, onions, thyme, cinnamon, garlic, and red chili peppers that's been toasted and formed into a paste; adds heat to meat,
Mitmita is a powdered seasoning mix used in Ethiopian cuisine. It is orange-red in color (as shown home page) and contains ground Birdseye chili peppers, cardamom seed, cloves, and salt. It occasionally has other spices including cinnamon, cumin, and ginger.
As much as Ethiopian meat dishes are so delicious, adherence to strict fasting, Ethiopian cooks have developed a rich array of cooking Vegan dishes for use as a substitute for animal meat and fats which are forbidden during fasting periods.
THE BAR
Day or night, our full standing bar is the coolest place to be in.
Come join us for a cold beer, posh cocktails, or a glass of wine after your turbo-charged day in the city; or perhaps you feel like retreating to catch up with friends is what you need.
And for those with a deadline-free day, while away looking forward for afternoon relaxing over coffee or Tea, Gebeta is your way.
As for having a glass of wine that goes well with our spicy food, we recommend a strong flavor profile that is bold enough to stand up to the spices in the food.