Forks, spoons, knives—who needs them?

At our restaurant, everything is finger food. Eat primarily with your hands, aided in the task by the spongy, sour Injera that accompanies or is part of nearly every meal.

Injera

Injera is the Ethiopian and Eritrean staple bread (staple = a principal dietary item, such as flour, rice, or corn). It is thin crepe like flat bread that the dishes such as Wots, Tibs and Fitfit are served on. To eat the dishes, pieces of injera are torn off and used to scoop up mouthful.

Injera is unique to Ethiopia and Eritrea, from its distinct taste and main ingredient the Teff cereal. Teff is the tiniest cereal and used as a staple food only in Ethiopia and Eritrea.

 Eating Injera - Handling Instructions

 Starting Note:

- Side A = With Holes
- Side B = Flat & Without Holes
- Use one hand (left/right - ok)

1.     Tear of a small piece (size of your palm)

2.     Side A - side with holes is the one that contacts with the sauce/meat

3.     Scoop/Grab sauce or meat with the Injera.

4.     Use your fingers to control; so pieces won't fall down as you put the scoop your mouth

5.     It's ok to grab/sample more than one sauce or dish on each scoop-trip

6.     Finally you can proceed to eat the bottom/table cloth Injera where the sauce was first served, by now it is soaked with all the tasty juices and is full of flavors.

Ethiopian/Eritrean Traditional Coffee Ceremony

Ethiopian/Eritrean coffee ceremony is one of the most enjoyable events you can attend at an Ethiopian or Eritrean Restaurant. The coffee is taken through its full life cycle of preparation in front of you in a ceremonial manner. Coffee is called 'Bunna' (boo-na) by the Ethiopians.

Kaffa Region in Ethiopia is the birthplace of coffee, hence the similarity in name Kaffa - Coffee.

Come and drink Ethiopian Coffee served the traditional way for free every Sunday at 4:00 p.m.