Ethiopian & Eritrean · Toronto
Everything arrives on one plate, and you eat it together.
Injera, berbere and buna — the way it is made at home.
Our kitchen
Injera fermented for three days. Berbere ground by hand.
The stews here are not rushed. Doro wat takes an afternoon of onions cooked down without water before a single spoon of berbere goes in, and the shiro is ground from chickpeas we blend ourselves.
Come with people. Order a few things, tear the injera, and reach across the plate — that is the whole point of eating this way.
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