The Ethiopian cuisine is unique in Africa, it occupies a special position because of the geographic
isolation of one of the Ethiopian highlands. So there is little in common with other parts of the
The main component is a kind of sour 'pancake' called injera, which consists only in the
Ethiopian highlands is occurring cereal T'eff. This T'eff, like what the South
African looks amaranth grain, so very small, leaves to ferment for 3-5 days until you have a smooth dough,
then of about 30 sec is baked in a pan. Finish is sour 'pancake', by the way, very
exquisite taste. There are all kinds of Wot ', which can also be made ??of meat or vegetarian. Wot 'denotes a kind of stew or very viscous sauce, which is then eaten with injera, which is only (!) is the right hand, will be demolished with the pieces of lnjera and with these pieces, the Wot 'covers and verspeisst is. Besides the various Wot 'there are often roasted or raw meat, and T'ibs Kit'fo what the same way as Wot' is eaten.
In general, the food is seasoned very sharp, but can be ordered from us in a milder form. As a supplement, there is often a kind of cottage cheese with Ethiopian butter and salad and vegetables veschiedene, especially Gomen, a type of kale.
In Ethiopia itself, the cuisine is strongly influenced by the Ethiopian Orthodox Church, so that every Wednesday and Friday, and about 50 days before Easter, some time before Christmas and other major festivals fasted. In these times may no animal products are eaten.
Of course we also serve the fast times in our restaurant, meat dishes, in case you
want. Nor may, as in the Jewish faith, a number of animals not eaten at all
, are especially pork, clams, eels, etc.
We hope to have given you a brief overview so that the Ethiopian cuisine, and we look forward to welcoming you to our restaurant!