Ethiopian cuisine consists of vegetable and/or meat side dishes and entrees, often prepared as a wot (thick stew). One or more servings of wot are placed upon a piece of Injera, a large sourdough flatbread, which is roughly 20 inches in diameter and made from fermented Teff flour. One does not eat with utensils, but instead uses the Injera (always with the right hand) to scoop the food into the bread.
Traditional Ethiopian food does not use any pork or seafood (aside from fish), as most Ethiopians have historically adhered to religious dictates which prohibit eating pork. Additionally, throughout a given year, Christians observe numerous fasts (such as Lent), during which food is prepared without any meat or dairy products. Another traditional dish served in Ethiopia is Doro wot, which is chicken stew with hard boiled eggs.
Located in the horn of Africa, Ethiopia is roughly twice the size of Texas. Its proximity to the Middle East and Europe, together with its easy access to the major ports of the region, enhances its international trade. Covering over 444,000 square miles, Ethiopia is boarded by the Sudan on the west, Somalia and Djibouti on the east, Eritrea on the north, and Kenya on the South. The diverse topography of the country generally features rugged mountains, flat-topped plateaus, deep river canyons, rolling plains and lowlands. The major river basins include: the Abbay (Blue Nile), Awash, Baro, Omo, Tekezie and Wabe Shebele. The Ethiopian highlands are divided by the Great Rift valley as it traverses the country from north to south.
“Let food be thy medicine and medicine be thy food.” - Hippocrates
Every spice at Queen Sheba's is healthy and has a particular health benefit which we can appreciate. From Berbere and Turmeric to Ginger and Garlic with many others inbetween, Queen Sheba uses a wide range of high quality spices to craft an authentic and traditional experience.