Slow Food Johannesburg takes pleasure inviting members and their guests to lunch at Abysinia Ethiopian restaurant on Sunday 23 May at 12h30.
Abysinia’s owners, Dereje Debele (better known as Jerry) and his wife Amsale, prepare authentic Ethiopian cuisine. In addition to the meal, you will be invited into the kitchen to see how Ethiopian bread is made, and a traditional coffee ceremony will be conducted at the end of the meal.
Spicy vegetable and meat dishes, usually in the form of a stew called wat or wot characterise Ethiopian cuisine. In place of cutlery, Ethiopians use injera, a sourdough bread, with a spongy pancake-like texture made from fermented, ground teff (a tiny grain) to scoop up their food.
Ethiopians do not consume pork and eat with their right hands. The dishes are not served in any fixed order, and are eaten communally from the same table.
Ethiopian food can be hot and spicy. Where appropriate, the chef will prepare a mild and a hot version of a particular dish.
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Doro Wot: chicken stew flavoured with ginger and onion. Mild and hot options available.
Ye-key Wot: a red beef stew. Mild and hot options available.
Zil Zil Tibs: strips of sautéed lamb with onions and spices.
A large variety of vegetarian dishes, made from chickpeas, lentils, spinach, potato and carrot and cabbage, as well as fresh salad will be served.
Kitfo: a type of steak tartare can be ordered on special request, at no extra cost.
For lovers of highly spiced food Berbere, a spice paste of paprika, salt, ginger, onion, garlic, cloves, cinnamon, cardamom, allspice, pepper, coriander, and fenugreek, will be on hand, and injera, the special Ethiopian bread will be put on each table. Normal bread will also be available, and cutlery can supplied on demand.
To complete our Ethiopian experience, a traditional coffee preparation ceremony will precede the serving of Ethiopian coffee. Please remember to specify your coffee with or without sugar.
All extras not listed above are for your own account. The meal will be generous so you will not go home hungry. Cold drinks, beer, and wine are for sale. BYO wine at R20 corkage is allowed.
Cost: Members R100.00 p/p and guests R120.00 p/p. Price includes Ethiopian coffee but no other drinks.
Booking is essential. E-mail Andrew Adrian at adr1an@telkomsa.net before Thursday 20 May.
Payment: Pre-payment is required. Please make your deposit, with your name/surname as reference, to:
Slow Food Johannesburg
Standard Bank Sandton
Account: 224199358
Branch: 019205.
Directions:
Abysinya is on the corner of Langermann Drive, just off Queens Street, Kensington, diagonally opposite the Shell Garage. The restaurant is on the mezzanine level.
Tel: 072 918 8824
GPS Coordinates: E: 28 06 41 S: 26 11 13 (these will bring you to the corner of Langermann and Queen).
