An introduction to Ethiopian Cuisine

Dining in Ethiopia is characterised by the
ritual of breaking injera and eating from
the same plate, signifying the bonds of 
loyality and friendship.The quintessence
of those bonds are often demonstrated 
in the form of gursha-that is, the placing
of food in the mouth of another diner from
one's own "hand."


Injera, the traditional Ethiopia bread, is 
part of every entree. It is a large crepe/
pancake uon whic the various strew-like 
dishes are served.The traditional way of 
eating is with the fingers, which is in 
itself a delicate art. In this manner, a 
bite sized piece of injera is broken off
to pick up a mouthful of th chosen dish.


Ethiopian dishes are chracterized by the 
variety of spices used to give them their
exotic taste. Watt, which is a stew- like
dish, comes in a variety of forms- beef,
lamb, chicken, and vegetables.
These range from hotly spiced (with berbere-a
typical Ethiopian red pepper) to very mild.
The more delicately seasoned watts are called
alicha which contains no berbere. Fitfit, 
another exotic staple, is a combination dish
prepared with broken bits of he injera itself.
Nitter kebbeh, a specially prepared butter, is
a key ingredient used to give these dishes their
exotic flavor.

Vegeterian dishes are also a staple of ethiopia
cuisine, especially during Lent, a period of 
fifty-five days before Easter. Ethiopian Orthodox
Christians are prohibited from eating all meat
and neat by products such as milk, cheese and
butter until Easter. yet the variety of watts
and other dishes made of lentils, peas and other 
vegetables are just as exotic and tasty as those
containing meats.

Hence we proudly welcome you to AMBASSEL and
in this spirit invite you to enjoy the sense
of color, conviviality, and unforgettable 
cultural experience expressed through the 
interior design and paintings. In this most
welcome atmosphere, we hope you will delight
yourself with the best of Ethiopian gourmet 
cuisine.