Ethiopian food and service is as unique as is the country itself. The traditions here are authentic, and all around you are the scenery, the music, aromas, food, art, history and culture of this ancient civilization.
Traditional basket tables (MESOBS) are in the huts, to fully
experience Ethiopian communal dining. Knives and forks are absent as you
pick at the food with pieces of INJERA the T\u2019EFF-GRAIN flat bread that will
hold the various spiced meat and vegetable presentations known as WATS.
Foremost is DOROWAT chicken breast in onion-sweet, spicy barbecue-like
sauce which has no tomato. Instead it has a sophisticated spice combination
known as BERBERE: hot red peppers, ginger, rue seed, sacred basil, cloves,
cinnamon, cardamom and bishop\u2019s weed are among other spices individually
prepared and grounded together in the exotic blend. A particular favorite is
T\u2019IBS, small chunks of beef, lamb, chicken or shrimp saut\u00e9ed in onion,
rosemary and spiced butter. KITFO and GORED-GORED, other favorites
among Ethiopians, consist of raw beef mixed with BERBERE sauce.
Vegetable dishes are also varied and exotically spiced, reflecting that
Ethiopian Orthodox Christians are vegetarians for up to 200 fasting days per
Combination platters have been structured to give a broad spectrum of the variable food varieties. Desserts are limited, as sweets are not part of the culture. Hence, ice cream is known as \u201cMissionary\u2019s Delight.\u201d
originated in an Ethiopian province known as KEFA. The Ethiopian coffee
ceremony is a special event \u2013 an elegant, leisurely, after-dinner social
occasion with religious overtones and roots antedating Christianity itself. The
ceremony is offered here as a gift of the ages from the land of 13 months of
served with your choice of: A) Ayib (home
made cottage cheese flavored with Mitmita
and spiced butter $4.50; or B) Collard Greens
prepared with onion, garlic, ginger and spiced
4.FOU LE Hearty chili-like broad beans, smashed
and spiced, then garnished with fresh diced
tomatoes, green peppers and onions. Served
hot with a dollop of yogurt and fresh
AMBASHA bread. A delicious meal in itself,
with choice of olive oil or butter.Mild, with hot
Mitmita powder available upon request. $8.00
a colorful variety of crisp, fresh vegetables. Served with the house vinaigrette dressing. $6.00
6.TOMATO SALAD Fresh red tomatoes mixed with chopped onions and jalapenos. Served with the house vinaigrette dressing. $5.50
split and stuffed with jalapenos, tomatoes,
onions and KOTCHKOTCHA (hot pepper and
spice sauce). Pepper with peppers and
peppers! $2.25 a piece.
meat stews: DOROWAT, SEGAWAT,
MINCHETABISH AND YEBUG-ALICHA.
$13.50 per person
10. MEAT AND VEGETABLE COMBINATIONA
combination of four (4) meat dishes:
DOROWAT, SEGAWAT, MINCHETABISH
and YEBUG-ALICHA, and three (3) vegetable
dishes: KIK-ALICHA, MISIR and TIKIL
GOMEN. $15.00 per person
11.MISIR Split red lentils cooked in berbere sauce
and fine herbs then blended with finely
chopped onions. Medium. $9.00
13.SHIRO Mixed legumes prepared with ginger
root, rue seed, bishops weed and garlic before
being cooked with berbere sauce. Medium.
14.KIK- ALICHA Yellow split peas flavored with turmeric, green peppers and various spices. Mild. $8.50
15.GOM EN Chopped collard greens cooked with
onions, garlic and ginger then lightly laced with
jalapenos. Mild. $9.00
16.MINCHET ABISH Savory chopped top ground
beef cooked with a tasty combination of
seasonings and spices. Mild. $10.00
17.SEG AWA T Tender beef cubes stewed with
Berbere sauce then flavored with onions,
garlic and ginger root. Spicy. $13.50
18.FER -FER Pieces of INJERA (traditional Ethiopian bread) soaked in SEGAWAT. Medium. $8.50
19.YEB UG- ALIC HA Tender lamb pieces cooked
in spiced butter, onions, green peppers, garlic,
ginger root and turmeric. Mild. $14.00
20.TIB S Lean beef cubes saut\u00e9ed in spiced butter
with green peppers, onions and rosemary.
Specify Hot to Mild. $14.50
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