About

Our Food

Ethiopian dining is a unique experience. The meal is traditionally served in a communal type setting and the food is shared on a single platter. The platter is covered with “INJERA” a flat bread, similar to a crepe but with a spongy texture. It is made from a grain called Teff which is high in protein, iron, and fiber. The Injera batter has to go through a period of fermentation to give the Injera it’s airy, bubbly texture, and slight sourdough taste. One cup of cooked Teff contains more calcium than a cup of milk.

Ethiopian cooking offers an abundance of vegetarian dishes but beef, lamb, and chicken are just as popular. These dishes are decoratively arranged on the Injera. To eat, simply tear off a piece of Injera and use it to wrap around your selected dish. It is considered good etiquette to only use one hand for eating and when doing so, your fingers should not touch your mouth.

Spices

Ethiopian dishes are prepared with a variety of unique spices, which lend an unforgettably striking dimension to its exotic flavors. Essential components of Ethiopian cooking are “Berbere” (prepared from matured red chili pepper and other exotic spices) which may range from very mild to very spicy and “Niter kibbeh”, clarified butter infused with different spices. Most traditional dishes have a thick stew-like consistency. “Alicha” signify a mild stew while “Wots” signify a spicy stew infused with berberé.

Our History

The Queen of Sheba is probably best known by the story in the bible of her visit with King Solomon. She arrived in Jerusalem with great caravans carrying large quantities of gold, precious stones, spices, and other gifts. She left Israel in awe of Solomon’s wisdom, wealth, & power.

It is believed by many that the Queen of Sheba was from Ethiopia and that she had a son by King Solomon named Menelik. It is through their son that legends say the Arc of the Covenant was taken to Ethiopia and is in the Church of the St. Mary of Zion in Axum, Ethiopia to this very day
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Almaz Ainuu - Owner

My name is Almaz. I was born and raised in Ethiopia. After working for World Vision for several years, I moved to Mombasa, Kenya to take a course with an organization named YWAM. It was there that I met my husband Layne. We got married in Nairobi four years later and currently reside in the Spokane Valley. It’s been a dream of mine to open an Ethiopian restaurant and am privileged to introduce my culture and cuisine to the wonderful people of Spokane.