Eritrean and Ethiopian cuisines are known for their vibrant, slow-cooked stews served on injera — a sourdough-risen flatbread made from gluten-free teff flour that is the essential base of both cuisines. Injera is unique because it functions as both a food and a plate, as well as a primary utensil. During meals, a small, bite-sized piece is torn from the side of the injera holding the stew, or from a separate roll, and then placed over a portion of the stew. The piece of injera is pinched to scoop up the rich stews and savory sides and brought to the mouth. No forks or spoons are needed!
 

Eritrean and Ethiopian culinary traditions share many ingredients, though they differ slightly. Ethiopian dishes often use heavily refined butter (niter kibbeh) and onions as a base, while Eritrean dishes more frequently incorporate tomatoes and oil. Both cuisines mainly feature beef, chicken, and lamb, with Eritrean cuisine also including more seafood because of the country’s proximity to the Red Sea.

Additionally, both offer a wide variety of vegetarian and vegan dishes.
 

Berbere is a bold, aromatic spice blend essential to Eritrean and Ethiopian cuisine. Made from sun-dried chili peppers, garlic, ginger, fenugreek, and other spices, it adds a deep, smoky heat and rich flavor to stews, sauces, and meats. It’s more than just spicy — it’s soulful!

Teff is one of the smallest grains in the world, cultivated for thousands of years in the highlands of Eritrea and Ethiopia. This ancient grain is known for its high nutritional value, offering iron, fiber, protein, and other essential nutrients.

At Red Sea Café, our menu celebrates time-honored culinary traditions and bold, vibrant flavors, enhanced by contemporary regulatory standards. Restaurants typically buy teff injera from the market and are unaware of its source, composition, or the process of making it, which varies depending on the steps involved.

Red Sea Café sources its teff flour from a company that holds USDA organic, SQF (Safe Quality Food), non-GMO, whole-grain, gluten-free, and kosher certifications, and prepares the injera with 100% teff using its proprietary baking process.