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OUR STORY

Founded in 2015, our story begins with our commitment to sharing Ethiopia’s unique cuisine, diversified by its rich history. The diversity of flavor that makes Ethiopian cuisine so special can be attributed all the way back to its central role in the trade of goods in the 1400s. A centralized location helped to enrich the overall development of its cuisine by exposing it to various goods, ranging from exotic spices from India, ginger from East Asia, and chili peppers from Portugal. For most of the 3rd and 4th centuries CE, The Roman Empire established Ethiopia as its biggest trading partner to the West, helping to spread Ethiopia's unique products and spices to all corners of the world.

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Authentic Ethiopian Food & Spices

Perhaps being the most-well known food from Ethiopia, injera is a fermented sour bread made from teff flour, one of the world’s oldest heritage grains. It is a staple in Ethiopian cuisine that has been passed down from one generation to another, and its lack of gluten, as well as its nutritious mineral composition has seen it grow in popularity across America.

Berbere is an essential Ethiopian spice mix, used almost every day in Ethiopian home cooking. Used in sauces, on meats, and tons of platters, berbere is an iconic fiery red pepper spice blend that adds an earthy heat to dishes. It's used nearly every day in Ethiopian home cooking.

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Coffee

Ethiopian coffee is rich with original flavor and aroma because of the geographical (altitude, soil, temperature, rainfall, topography, ecology), genotypic and cultural variety within the country. Coffee has been growing in Ethiopia for thousands of years, in the forests of southwestern highlands. The word coffee drives from Kaffa, name of a place in the South Western Ethiopian highlands where coffee was first discovered

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