Massawa Eritrean & Ethiopian Restaurant is full of flavourful vegan and Meat dishes/enteries
Traditionally, a meal is eaten with the help of injera, a spongy sourdough flatbread made of fermented teff, which acts as a scooping utensil instead of spoons and forks. It consists of Alicha-lamb,Keyi Wet,Kitifo,Gomen,Shiro,Misir Wet,Kiki,Alecha Lentils,Alecha Cabage
Lamb Stew made with tender, boneless leg of lamb and Beef Stew made with tender, soft beef
Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, served with injera and bread
Made with tender, soft beef/meat, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, served with injera and bread.
Spiced vegetarian dish with chunks of carrots and cabbage, and lenthils
Cooking onions until softened, then stirring in spices and aromatics like garlic and ginger is the foundation of many Ethiopian recipes, from vegetables and lentils to meat and chicken. In this delicately spiced vegetarian dish, chunks of carrots and cabbage are added to the base and cooked until the cabbage is sweet and silky. Turmeric, the main seasoning, lends an earthy flavor.
The heat in this deeply satisfying red lentil dish—called misir wat in Amharic, the language of Ethiopia—comes mainly from berbere, the ground Ethiopian spice blend that includes chile pepper, cardamom, coriander, ajwain and fenugreek.
We have a spcial Ethiopia Coffee, come and enjoy!
A coffee ceremony (Amharic: ቡና ማፍላት, romanized: bunna maflat, lit.: “to brew coffee”) is a ritualized form of making and drinking coffee in Ethiopia