Ethiopian food is served, on a communal platter, is designed for sharing with each other. Food is not meant to be eaten alone in the culture of Ethiopia. A typical dish consists of injera (a large sourdough flatbread made out of fermented flour) accompanied by a spicy stew. There are many varieties of wat (stew) and frequently include beef, lamb, chicken, vegetables and various types of legumes, such as lentils. To eat Ethiopian food, simply tear off a piece of injera, grab some food with it, roll it up, pop the whole thing into your mouth and repeat until finished. We will bring you cutlery if you ask for it, but eating food this way is traditional and  everyone usually eats from the same plate and feeding each other is part of the Ethiopian custom.

While a coffee ceremony is the traditional way to close out a meal, Tej, is an Ethiopian local specialty and a drink reserved for special occasions. It is a honey wine featuring varying degrees of thick sweetness of mead but with an orange blossom lightness to it. Tej is usually served in a rounded vase-like or beaker-like glass container called a berele.