About Abyssinia
Abyssinia is the name once given to Historic Ethiopia. The name ‘Abyssinia’ is derived from the early Arabic Habesh, modern Habesha.
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Ethiopian cuisine characteristically consists of spicy vegetable and meat dishes, usually in the form of we't, a thick stew, served atop injera, a large sourdough flat-bread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour.
It is eaten with the hands, using pieces of injera to pick up bites of entrées and side dishes. No utensils are needed!
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Traditional Ethiopian cuisine employs no pork of any kind, as most Ethiopians are Ethiopian Orthodox Christians, Muslims or Jews, and are thus prohibited from eating pork. Furthermore, the Ethiopian Orthodox Church prescribes a number of fasting periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many vegetarian dishes.
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Berbere, a combination of powdered chili pepper and other spices (somewhat analogous to Southwestern American chili powder), is an important ingredient used in many dishes. Also essential is niter kibbeh, a clarified butter infused with ginger, garlic, and several spices.
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We't stews/sauces all begin with a large amount of chopped red onions, which simmers or sautés in a pot. Once the onions have softened, niter kibbeh is added (or, in the case of vegan dishes, vegetable oil). Following this, berbere is added to make a spicy k’ey we't, or may omit the berbere for a milder alicha we't. Final additions to the we't include: meat such as beef, chicken, fish, goat or lamb; legumes such as split peas or lentils; or vegetables such as potatoes, carrots and chard.
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Alternatively, rather than being prepared as a stew, meat or vegetables may be sautéed to make tibs.
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Another distinctive Ethiopian dish is kitfo, which consists of raw (or rare) minced beef marinated in mitmita (a very spicy chili powder) and niter kibbeh. Gored-gored is very similar to kitfo, but uses cubed, rather than minced, beef. The most popular Gurage main dish is kitfo. Gomen kitfo is another dish usually prepared in the occasion of Meskel, a very popular holiday marking the discovery of the True Cross. Collard greens/kale (gomen) are boiled, dried and then finely chopped and served with butter, chili and spices.
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Gurage cuisine additionally makes use of the false banana plant, a type of ensete. The plant is pulverized and fermented to make a bread-like food called kotcho, which is eaten with kitfo. The root of this plant may be powdered and prepared as a hot drink called bulla, which is often given to those who are tired or ill.
Abyssinia's Promise
Savor the Freshness
of Ethiopian Cuisine
Abyssinia is more than just a restaurant. It's a story of passion, tradition, and flavors. Our journey began with a desire to bring the authentic taste of Ethiopian cuisine to Nairobi, Kenya. Every dish is a reflection of our commitment to using the freshest ingredients and traditional recipes, ensuring that every bite is a delightful experience for our guests.
Experience
Ethiopian Culture
At Abyssinia, we strive to offer an authentic Ethiopian dining experience. From the warm hospitality to the rich aromas of our dishes, we invite you to immerse yourself in the true essence of Ethiopian culture. Our restaurant is a place where every meal is a celebration of tradition and community.
