Your First Time? Start Here.

If you’re new to Ethiopian food, the first thing to learn about is injera!. It’s the spongy, crepe-like flatbread that serves as both the plate and the utensil for your meal. Tear off a piece, use it to scoop up the various stews and salads, and enjoy! Eating with your hands from a shared platter is the traditional way—it’s a time-honored symbol of community and friendship.

Our Essential Flavors

Two ingredients are the heart of our cuisine:

• Berbere: A fiery, complex blend of spices, dominated by chili powder and paprika, that gives our stews (wats) their signature deep red color and flavor.
• Niter Kibbeh: A seasoned clarified butter, slow-cooked with ginger, garlic, and other spices. It adds a rich, nutty aroma to many of our dishes.

Rooted in Tradition: A Vegan Paradise

Our rich vegan tradition was born from centuries of spiritual fasting. This discipline sparked the creativity behind our most soulful dishes, like the spicy red lentils of Miser Wat and the mild yellow split peas of Kik Alicha.

The Ethiopian Coffee Ceremony

The coffee ceremony is a cherished tradition that fosters deep connections and is a loving act of community. At Adey Abeba, you can witness the full journey from raw beans to a fragrant, aromatic brew. Join us for this unique cultural experience in our restaurant, or allow us to bring the entire ceremony to your office or special event!