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Meals come with a basket of folded injera, and you tear off pieces of it and use them to pick up whatever morsel you feel like tasting next. And after that, of course, you eat the injera itself, which has absorbed the food's flavorful seasonings while keeping them off your fingers. Tortilla slice filled with lean ground beef mixed with mitmita, spiced butter, ayib and peppers. Western cooks and diners have become increasingly aware of this in recent years, as nose-to-tail dining has gained popularity.
TEFF INJERA $3 (GLUTEN-FREE)
Subtly spiced, and often accompanied with chilli, garlic and minced onions, shiro can vary slightly from region to region depending on available ingredients, but its distinctive colour and creamy texture are ubiquitous. In more traditional restaurants, it’s served in a small clay pot taken straight from the stove, red hot, bubbling and spluttering. Head to Tsige Shiro, a specialist shiro place in Bole, Addis Ababa. Your choice of protein, diced into cubed shape and cooked with our spicy Awaze sauce along with fresh tomatoes, onions, jalapeno peppers, garlic and butter.
PASTA W/ MINCED MEAT
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And because you'll probably get a taste of injera with every bite you take, its distinctive tang is one of the defining flavors of Ethiopian cuisine. Most people view it as a dish for special occasions, and it’s widely eaten on Orthodox Easter Sunday after 55 long days of fasting. In bigger cities, like Addis and Mekelle, it’s found year-round in special restaurants known as kitfo houses, where it’s the only thing on the menu. Wots, or stews, are a common Ethiopian dish, and one of the more common versions you'll see on restaurant menus is doro wot, or chicken stew. But put aside all thoughts of chicken pot pie filling or other familiar preparations –- doro wot is proof that ordering chicken doesn't mean settling for bland or familiar. And the good news is you won't have to – Ethiopian food is meant to be shared.
GRILLED CHICKEN
Water is then brought to a boil in the coffee pot, traditionally a round clay pot with a long neck and spout, before the ground coffee is added and heated. The strong, fresh brew is served with sugar in tiny cups –- a perfect way to cap off a rich Ethiopian meal and appreciate coffee as it was originally intended to be enjoyed. Fresh chopped collard greens simmered with beef cubes and ribs, finished with Ethiopian butter and spices. Injera – a spongy, tangy, crepe-like flatbread – is foundational to Ethiopian cuisine, both in a literal and metaphorical sense. In most cases, injera forms the literal base of the meal — the large platter on which your food is served will be lined with a round of injera, with the rest of the food placed on top of it. Injera not only serves as an edible plate liner but an eating utensil.
If your new to Ethiopian food, they are more than happy to make suggestions and give you descriptions, for reference, it's predominantly vegetarian dishes. Everything was tasty and filling, especially for being vegetarian... Oranges and mangoes stacked in pyramids, crates of fresh, fist-sized avocados, bunch after bunch of dangling bananas – it’s hard to miss Ethiopia’s street-side juice bars. Stop by for a vitamin hit when you just can’t take any more coffee. Chunks of meat, fried in niter kibbeh (clarified butter) and served still sizzling – there’s no messing around with tibs. Combination of our vegan dishes; Red lentil, spilt peas, collard greens, cabbage and carrots.
Whole brown lentils with onions and peppers, rolled with injera. Our Optimist Hall menu features classic dishes like the stuffed pastry Sambusa, the stir-fried meat and veggies Tibs, and the spongy bread Injera. Chunks of fish marinated in berbere spice and lime juice and then fried in sesame oil, olive oil and paprika, with grated garlic and ginger added. Mushroom sautéed with onion, garlic, tomato and red pepper and rosemary.
YE-BEG TIBS
From hearty, tongue-tingling stews and all-purpose flatbread, to powerful home-brewed honey wine, there’s nothing quite like eating out in Ethiopia. Gluten Free injera is a sour fermented flatbread with a slightly spongy texture, made out of our special teff flour. We were looking for a nice local restaurant to eat at during our trip to Charlotte, and we decided to try out Abugida's. We didn't quite know what we wanted, and the knowledgeable server gave us excellent recommendations as to what to order for first-timers.
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Some versions get an extra flavor boost from spiced butter, an Ethiopian pantry staple consisting of clarified butter simmered with spices such as coriander, cinnamon, and cloves. Pieces of injera soaked in spiced berbere sauce, cooked with fresh diced tomatoes, onions, garlic, jalapeno peppers, and Enat’s special spices. While this hearty dish is popular on fast days, it's not seen as an abstemious dish by any means. Indeed, some variants –- such as tegabino shiro, which is thickened with flour and served still bubbling in a tiny clay pot –- are downright festive in their presentation. Shiro can also be served for breakfast, mixed with shredded injera (Ethiopian fermented flatbread) –- this makes the already hearty puree an even more fortifying way to start a busy day. For home cooks who want to try their hand at shiro, an easy shortcut to getting a super-smooth texture is to use chickpea flour instead of cooked, mashed chickpeas.
Coffee
The food was delicious, and their flavorful cheese dish was some of the best cheese we have ever tried... If you have not tried Ethiopian food, or experienced eating it, then you're in for a treat. I moved here from the Bay Area a while ago and at the time there was, may be one Ethiopian restaurant that I knew of in Charlotte. Now, we have a few to choose from, and Abugida has to be my favorite. Opt for betam leb leb (cooked) if the thought of nearly raw meat doesn’t appeal. Strips of chiken sauteed in onion,garlic,tomato,red pepper.
Siga wot (beef) and misir wot (lentils, a good option for vegetarians) are other common types to try. For good doro, drop in at Kategna, a trendy place in Bole known for its modern takes on traditional classics. A national favourite, it can be made from pretty much anything, but doro (chicken) is by far the most popular choice. Expect tons of heat – berbere, a tongue-tingling concoction of chilli powder, ginger, fenugreek, cardamom, garlic and other spices, is used heavily – and rich flavours. Minced beef tartare seasoned with mitmita, exotic spices, and Enat’s spiced butter, served with a side of ayib and gomen. The lentils (red and yellow), and cabbage dishes were by far my favorite and the most flavorful.
Translating literally as "a bit of every type," it's a colorful sampling of dishes that can include spiced lentils, potatoes, vegetable stews, and more. It's not only attractive to look at, but offers a variety of flavors and textures that can remind you how much flavor potential vegetables really have. Kitfo is traditionally esteemed for its high nutritional value and seen as a celebration food.
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