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Taste Of Ethiopia Offers Fresh, Amazing African Staples
By
Christopher Robbins
Published Nov 19, 2011
Modified Nov 19, 2011
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Gothamist
By
Christopher Robbins
Published Nov 19, 2011
Modified Nov 19, 2011
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One of the precious few perks to living in the District of Columbia (sorry guys) is the wealth of amazing Ethiopian food. We've yet to find an area of New York as concentrated with Ethiopian joints as the U Street corridor and Adams Morgan are, so we were thrilled to bump into Hiyaw Gebryohannes, chef and founder of Taste of Ethiopia, at Foragers market this afternoon.
Gebryohannes cooks fresh, ready-to-eat ethiopian staples like kik (yellow split peas), misir (spicy lentils), gomen (collared greens) and injera at La Marquetta, a Harlem kitchen incubator. "Opening a restaurant was too much," he tells us, "But I wanted to make solid Ethiopian food. It's tough to find here." Gebryohannes' dishes are simple: 100% natural and vegan, and the injera is gluten-free. And all of it is eyes-rolling-in-the-back-of-your-head excellent. We briefly dreamed of repurposing a beer bong for the lentils.
You can pick up a Taste of Ethiopia at Westside Market, Westerly Market, the Brooklyn Fare market and Foragers. By next month, Gebryohannes plans on spreading to Fairway and Union Market. Put down the Tacquito: you can do a better dinner-for-one.
Tagged
all natural
ethiopia
ethiopian food
fresh food
harlem
kitchen incubator
ready to eat
vegan
Christopher Robbins
Christopher Robbins is a New York City reporter covering transportation, affordable housing, local politics, and criminal justice. His work has also appeared in New York Magazine, The Village Voice and The New York Times. Chris is a graduate of Patrick Henry High School in Roanoke, Virginia, and enjoys biking to Fort Tilden in the summertime.
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Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
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