Introduction to Ethiopian
Dining in Ethiopia is characterized by the ritual breaking of injera
and eating from the same plate, signifying the bonds of loyalty and
friendship. These bonds are often demonstrated in the form of gursha that is the placing of food in the mouth of another
diner from one's own hand.
Injera, the traditional Ethiopian bread,
is part of every entree. It is pancake-like bread on
which the various stew dishes are served. The traditional way of eating
it is with you fingers, which in itself is a delicate art. A bite
sized piece of the injera is broken off to pick up a mouth full of
the chosen dish.
Ethiopian dishes are characterized
by the variety of spices from which they get their exotic taste.
Watt is a stew that comes in the form
of beef, lamb, chicken, fish and vegetables. These range from hot
and spicy watt to very mild. The mildly seasoned watt is called
Vegetarian dishes are
also very popular in Ethiopian cuisine especially during Lent, the
fifty five days before Easter. Ethiopian Orthodox Christians are prohibited
from eating meat and meat by-products during Lent and most Wednesdays
are Fridays. The variety of watt and alicha made of lentil, peas and
other vegetables are just as popular and tasty as those containing
Here at Ethiopian Diamond Restaurant,
our injera is made from self-rising wheat flour and teff flour (Teff
is a grain that is only edible in Ethiopia). Our mothers
and grandmothers never used baking powder, baking soda or processed
yeast in making injera. At Ethiopian Diamond we strictly follow this
At Ethiopain Diamond Restaurant
all dishes are free from artificial coloring, artificial flavoring
and artificial preservatives. We use vegetable oil in all vegetarian
dishes, no butter, no eggs, no milk and no honey!