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Ethiopian food is served on centerpiece platters over Injera, accompanied by plates of more Injera, To eat, you simply tear off pieces of injera and scoop up bites of food. Our traditional Orthodox Church’s fasting seasons Vegetarian dishes come in abundance and variety of flavors.

The flavorings are usually cooked slowly with Ethiopia-grown chili peppers combining with ginger, garlic, onions, spices, basil and a host of less familiar flavorings like bishop’s weed, which resembles thyme, and ‘enset’ (banana tree like) plant powder.

Berberie : A popular Ethiopian seasoning prepared from Ethiopian red chilli peppers, garlic, & other spice. Berbere is sun-dried then mixed with more spices & used in wetts.

Mitmita : Bird’s eye red pepper spiced with cardamom & salt,