Dining in East-Africa 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 gurrsha – that is the placing of food in the mouth of another diner from one's own hand.
Injera, the traditional East-African 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 your 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. East-African 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 Alicha. Vegetarian dishes are also very popular in East-African cuisine especially during fasting time, Wednesdays and Fridays. The variety of watt and alicha made of lentil, peas and other vegetables are just as popular. Here at East-African D’Afrique Caff & Restaurant, our injera is made from self-rising wheat flour and teff flour (Teff is a grain native to East-Africa). At D’Afrique Café & 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! OUR SERVICE For Wedding Birthday Party Graduation Party and other