Experience our Ethiopian & Eritrean coffee ceremony, a traditional way of welcoming guests.  The coffee ceremony is one of our most celebrated cultural traditions.  The ceremony is held on a daily basis in most households, whether there are guests or not.

The Ceremony begins with the traditional clay coffee pot, cups and incense burner.  The coffee beans are washed by hand and roasted over a charcoal burner.  Smelling the aroma of the coffee brought out by the roasting, grinding and boiling of the beans, is an integral part of the ceremony, while the smell of the burning incense at your table creates a special ambiance that enhances the experience.

Awaze - Paste of hot peppers containing garlic, ginger and other spices

Berbere - Combination of powdered chili pepper and other spices, carefully blended through an intricate process

Injera - Large, spongy sourdough flat bread made of fermented teff

and other flours

Keebe - Ethiopian clarified butter blended with chopped ginger, garlic, onions and spices including fenugreek, white cumin, basil, cardamom, oregano and turmeric

Mimita - Powder made of cayenne pepper, ginger, garlic, onions, black pepper, cardamom and cloves or afrinji made of red pepper seeds

Tahini - Paste of sesame seeds

Tibs - Sautéed meat or vegetables

Shiro - Powder made of roasted and ground chickpeas

Wat - Thick stew