Ingredients
Teff | ተፍ (‘tef)- a gluten-free grain labeled as a superfood, teff is indigenous to Eritrea and Ethiopia. The grain is ground into a fine flour, which is then fermented for 48+ hours to make a mixture known as “beyhouk”. This is what makes injera.
Injera | እንጀራ (in-ger-uh) - Made in a crepe-like fashion on a large iron pan known as “mogogo”, injera is a spongy bread with tiny holes perfect for scooping and soaking up food. Teff is rich in calcium and potassium and ideal for gluten sensitivities. Inejra is served at room temperature.
Aletcha | እልጫ (ah-leech-a) - a delicious mild sauce made of garlic, ginger and ird (similar to turmeric) that is a nice counterpart to dishes made with berbere.
Awaze | ኣዋዝ (ah-wah-zay) - A dark spice sauce made of berbere and oil (or water). It is is similar to a paste to add some spice to your meal.
Berbere | በርበር (bear-bear-aye) - The signature red spice of Eritrea and Ethiopia, berbere is the main character of our cuisine. It consists of semi-spicy chili peppers, mixed with uphards or 20 individual herbs, sices and ingredients including garlic, cumin, coriander, ginger and fenugreek.
Mitmita | ሚትሚታ (mit-meet-ah) - Another principal spice composed of chili peppers hotter than those used in berbere, as well as cardamom, cloves and salt.This is used to add an extra kick in spicy dishes.
Teseme/Niter Kibbeh | ተሴም/ኒተር ኪበህ - A spiced clarified butter similar to ghee, it is the magic ingredient of Eritrean and Ethiopian cuisine. Using onions, garlic, ginger, fenugreek, cumin and more, this is simmered in butter where the solids are strained away, leaving the clarified butter. Also known as “niter kibbeh” in Amharic.
Allergens
All dishes include olive oil, onion and garlic. They are all cooked down for a minimum of an hour.
No dish includes the following:
Nuts
Seeds
Soy
Gluten
Wheat
Egg (included in meat dishes as a topping, can be removed.)
Milk (only dairy included in meat dishes are clarified spiced butter in small amounts. sauteed dishes can be made with olive oil.)