Africa Restaurant

A traditional dish made from shredded injera (sour flatbread) mixed with a spicy meat sauce. The bread absorbs the sauce, creating a soft, savory, and tangy meal. Typically eaten with utensils or hands.

Crispy fried pastry triangles filled with spiced meat. Similar to a samosa, they have a crunchy exterior and a savory, aromatic filling. Served as a starter.

Toasted injera bread coated with a mixture of spiced butter and berbere (red chili pepper blend). Crispy, buttery, and spicy. Often served as a shared appetizer.

Standard fried potato strips served with a side of spicy red pepper sauce. Crispy and salty with a kick from the dipping sauce.

Deep-fried balls made from ground chickpeas, herbs, and spices. Crunchy on the outside and soft on the inside. Savory with distinct cumin and garlic notes.

A sampler platter featuring Sambusa, Felafel, and Kategna. Offers a variety of textures from crispy pastry to toasted bread. Perfect for sharing to taste different starters.

Fish fillets simmered in a spicy berbere sauce. The fish is tender and flaky, soaking up the rich, fiery flavors of the stew. Eaten with injera bread.

A classic spicy beef stew made with lean chopped meat and a thick berbere (chili spice) sauce. Rich, savory, and spicy. Traditionally scooped up with pieces of injera bread.

Minced meat dish available in spicy (red) or non-spicy (white) versions. The meat is ground fine and stewed. Soft texture, served with injera.

Roasted barley balls served with minced meat. A unique combination of grain and meat textures. Savory and hearty.

Sautéed cubed beef with onions and peppers, available with or without spicy sauce. The meat is tender and savory, similar to a stir-fry. Served with injera.

Spicy lamb stew slow-cooked until the meat is very tender. The thick red sauce is packed with berbere spices. Rich and flavorful, eaten with injera.

A mild lamb stew with potatoes and carrots. Turmeric-based rather than chili-based, making it yellow and savory but not spicy. Tender meat and vegetables.

Spicy chicken stew featuring drumsticks or thighs and a hard-boiled egg. The sauce is thick, red, and spicy (berbere). A signature celebratory dish, served with injera.

Sautéed beef strips with onions and peppers, served with spicy sauce on the side. The meat is seared and savory. A popular grilled dish eaten with injera.

Grilled beef served in a traditional clay pot or warming vessel. The meat stays warm and sizzling. Rich flavor, often served with rosemary and vegetables.

Minced raw beef seasoned with spiced butter (niter kibbeh) and mitmita (hot chili powder). Melt-in-the-mouth texture with rich, buttery, and spicy flavors. Can be ordered cooked if preferred.

Raw diced beef served with spicy dips and butter. Similar to steak tartare but with Ethiopian spices. Tender texture and bold flavors.

Raw cubes of lean beef served with awaze (spicy chili paste). The meat is unseasoned until dipped. Chewy, fresh texture for raw meat lovers.

Okra stew cooked in a tomato base. Available with or without meat. It has a slightly viscous texture typical of okra and a savory, tangy flavor.

Steamed semolina granules served with stewed vegetables and optional meat. Fluffy texture and savory flavor from the broth and toppings.

A platter of various vegetarian stews served on injera. Includes lentils, collard greens, chickpeas (shiro), and mild vegetable stew. Offers a diverse range of flavors from spicy to mild and savory.

A main course portion of fried chickpea balls (falafel). Served with sides or bread. Crunchy, savory, and filling.

Fresh yogurt, often used to cool down the palate after spicy dishes. Creamy and slightly tart.

Assorted side vegetables, likely steamed, sautéed, or fresh salad. A light accompaniment to the meal.

A dense, sweet confection made from sesame paste. Similar to halva, it has a crumbly yet creamy texture and a nutty flavor.

A dessert cake flavored with pineapple. Sweet, fruity, and moist.