spices, including ginger, coriander, cumin, clove, fenugreek, mustard, dill, red pepper, cardamom and turmeric. Some are hot, but you taste more than heat. Flavors emerge as you eat.

Each entree, comes with injera. Injera is made from the iron-rich Ethiopian cereal grain teff. It functions like a thick, spongy pancake and has a slightly fermented taste. One layer lies on the bottom of the platter to soak in the various juices of the food. The rest comes on a plate, folded like thick napkins. To Eat tear off a piece of Injera, scoop up a sauce and roll into a mouthful with just the fingers on one hand.