The most commonly ordered items and dishes from this store

Injera - is made from a distinctive ethiopian grain called teff. teff is extremely rich in protein and contains high levels of calcium, phosphorus, iron, copper, zinc and thiamine. teff is also an excellent source of fiber. prepared over two to three days, teff is ground into a fine powder then mixed with water and then fermented. this process of fermentation is the source of injera slightly tangy taste. the fermented teff mix / batter is then spread on a hot plate called mitad where thousands of tiny air bubbles escape, creating thousands of tiny craters / eyes in the teff mix / batter which gives injera its familiar look. to eat : tear off a piece of injera to scoop up your choice of sauce with. then roll the injera into a bite - sized portion using just your fingers and hand. don't forget that by the end of your meal, you can then turn your attention to enjoy the juicy injera deliciously soaked with sauces and spices lining the tray. Berbere - is central to ethiopian cooking. it is best made from toasted whole spices that are ground up together to produce maximum flavor. Awaze is a traditional ethiopian sauce that unites berbere with a typical mixture of spices into a tangy crimson colored citrusy delight.

Injera - is made from a distinctive ethiopian grain called teff. teff is extremely rich in protein and contains high levels of calcium, phosphorus, iron, copper, zinc and thiamine. teff is also an excellent source of fiber. prepared over two to three days, teff is ground into a fine powder then mixed with water and then fermented. this process of fermentation is the source of injera slightly tangy taste. the fermented teff mix / batter is then spread on a hot plate called mitad where thousands of tiny air bubbles escape, creating thousands of tiny craters / eyes in the teff mix / batter which gives injera its familiar look. to eat : tear off a piece of injera to scoop up your choice of sauce with. then roll the injera into a bite - sized portion using just your fingers and hand. don't forget that by the end of your meal, you can then turn your attention to enjoy the juicy injera deliciously soaked with sauces and spices lining the tray. Berbere - is central to ethiopian cooking. it is best made from toasted whole spices that are ground up together to produce maximum flavor. Awaze is a traditional ethiopian sauce that unites berbere with a typical mixture of spices into a tangy crimson colored citrusy delight.

Injera - is made from a distinctive ethiopian grain called teff. teff is extremely rich in protein and contains high levels of calcium, phosphorus, iron, copper, zinc and thiamine. teff is also an excellent source of fiber. prepared over two to three days, teff is ground into a fine powder then mixed with water and then fermented. this process of fermentation is the source of injera slightly tangy taste. the fermented teff mix / batter is then spread on a hot plate called mitad where thousands of tiny air bubbles escape, creating thousands of tiny craters / eyes in the teff mix / batter which gives injera its familiar look. to eat : tear off a piece of injera to scoop up your choice of sauce with. then roll the injera into a bite - sized portion using just your fingers and hand. don't forget that by the end of your meal, you can then turn your attention to enjoy the juicy injera deliciously soaked with sauces and spices lining the tray. Berbere - is central to ethiopian cooking. it is best made from toasted whole spices that are ground up together to produce maximum flavor. Awaze is a traditional ethiopian sauce that unites berbere with a typical mixture of spices into a tangy crimson colored citrusy delight.

Injera - is made from a distinctive ethiopian grain called teff. teff is extremely rich in protein and contains high levels of calcium, phosphorus, iron, copper, zinc and thiamine. teff is also an excellent source of fiber. prepared over two to three days, teff is ground into a fine powder then mixed with water and then fermented. this process of fermentation is the source of injera slightly tangy taste. the fermented teff mix / batter is then spread on a hot plate called mitad where thousands of tiny air bubbles escape, creating thousands of tiny craters / eyes in the teff mix / batter which gives injera its familiar look. to eat : tear off a piece of injera to scoop up your choice of sauce with. then roll the injera into a bite - sized portion using just your fingers and hand. don't forget that by the end of your meal, you can then turn your attention to enjoy the juicy injera deliciously soaked with sauces and spices lining the tray. Berbere - is central to ethiopian cooking. it is best made from toasted whole spices that are ground up together to produce maximum flavor. Awaze is a traditional ethiopian sauce that unites berbere with a typical mixture of spices into a tangy crimson colored citrusy delight.