Support Local Journalism. Join Riverfront Times Press Club.

Blue Nile Market and Caf�

The menu is brief, a primer on Ethiopian cuisine. As is customary in Ethiopia, dishes � here mostly stews (wot) and saut�s (tibs) � are served atop the bread called injera, with additional injera served on the side. There are no utensils. You tear off a piece of injera (following etiquette, with your right hand) and use it to scoop your food. Continue reading Ian Froeb's review of the Blue Nile Market and Caf�. Photos by Jennifer Silverberg.

Scroll down to view images

Join the Riverfront Times Press Club

At a time when local-based reporting is critical, support from our readers is essential to our future. Join the Riverfront Times Press Club for as little as $5 a month

Blue Nile Market & Cafe owner and chef Berhanu Shemeta.

Also helping out in the kitchen is Banche Bekele.

Yetsom Beyaynetu is a vegetarian main course. It features (starting from bottom left and going clockwise) Gomen (collard greens with garlic and spices), Shero (Crushed chick peas and Ethiopian spices), Messerwoet (lentils, jalepeno powder, red pepper and Ethiopian spices) and Alecha (chick peas with garlic and Ethiopian spices.) It is served with salad and Ethiopian bread called Engera.

Gomen, collard greens with garlic, fresh jalepeno and Ethiopian spices, sitting atop the Ethiopian bread, Engera.

Tibs, red meat roasted with tomatoes, red onions and Ethiopian spices. It is garnished with fresh jalepeno and is served with the traditional bread, Engera.