Blue Nile Kitchen

Shredded injera tossed in berbere sauce with onion, tomato and niter kibbeh.

Torn kita flatbread pan-fried in spiced butter and berbere, served with honey.

Eggs scrambled with onion, tomato, green pepper and jalapeno.

Cracked wheat steamed and warmed through spiced butter, served plain or with yoghurt.

Fava beans slow-simmered with minced onion, tomato, garlic and green chilli, finished with olive oil.

Ground chickpea and broad bean flour simmered with garlic, onion and berbere.

Cubed beef sauteed with red onion, tomato, rosemary and jalapeno, finished with awaze.

Chicken simmered for hours in berbere, red onion and niter kibbeh, served with a boiled egg.

Fresh cottage cheese, hand-pressed and unsalted, served cold.

Teff flatbread fermented three days and baked on a mitad. Two rolls.

Green beans roasted at your table, ground by hand and served in three rounds with incense.

Layered avocado, mango and papaya juice, served with a spoon.

Ethiopian sparkling mineral water, 500ml.

Honey wine fermented with gesho, served medium-dry in a berele.

Ethiopian coffee roasted, ground and brewed to order in a jebena.

Black tea steeped with cardamom, cinnamon and clove.

House-brewed barley beer, lightly roasted and cloudy.