Our Ingredients
Alicha (al-ee-cha)
A mild version of a stewed dish, usually slow cooked or stewed with tumeric
Jebena (jeb-e-na)
Traditional clay pot, used for brewing and pouring Ethiopian coffee
Ambasha (am-ba-sha)
Traditional thick skillet-baked Ethiopian bread
Kitfo (kit-fo)
Ethiopian steak tartar made from freshly ground meat, butter, and spices
Awaze (ah-wa-zay)
A spicy red pepper paste
Messob (meh-sob)
A communal dining experience utilizing a shared round platter
Ayib (aa-yib)
Homemade Ethiopian farmers cheese
Mitmita (mit mee-ta)
A blended powder of spicy red peppers and salt
Berbere (ber-ber-e)
A powdery mixture of dried chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.
Shai (shiy)
A blend of Ethiopian black tea leaves, infused with cardamom, cinnamon and cloves
Beyaynatu (be-ye-ay-naa-too)
Is a mixed platter which includes a variety of different dishes the word itself means “Many Kinds”
Teff
A grain, the size of a poppy seed , that is gluten free and naturally high in protein and minerals
Buna (boo-na)
Ethiopian coffee, traditionally brewed in a clay jebena pot and served black
Teff Injera (teff een-jer-a)
A traditional injera bread that is gluten free and made entirely of teff flour
Fir Fir (fir-fir)
Shredded pieces of injera, sautéed in a spicy butter sauce
Tibs (tibs)
Sautéed meat, seafood, or vegetable dish, often cubed
Injera (een-jer-aa)
Ethiopian flat bread, made of a mixture of fermented whole wheat and teff flour
Wot (wot)
A thick spicy stew made using a base of onions, garlic, ginger and berbere powder
