Ethio Taste

Spongy sourdough flatbread made from teff — both plate and utensil for Ethiopian meals.

Slow-cooked chicken stew in berbere spice and niter kibbeh, topped with hard-boiled egg.

Sautéed cubes of beef or lamb with onion, rosemary, garlic and chilli — quick, smoky, addictive.

Smooth ground-chickpea stew with berbere and spiced butter — vegan staple of fasting days.

Red lentil stew built on berbere and onions — quintessential vegan Ethiopian comfort food.

Eritrean berbere-based beef stew — the cousin of doro wat, served with injera.

Finely minced raw beef seasoned with mitmita and niter kibbeh, served leb leb (rare) or fully cooked.

Vegan combo platter of multiple wats and salads laid out on a single injera — for Orthodox fasting days.