November 03, 2010

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.
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Blue Nile Market & Cafe owner and chef Berhanu Shemeta.
Blue Nile Market & Cafe owner and chef Berhanu Shemeta.
Also helping out in the kitchen is Banche Bekele.
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.
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.
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.
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.
Quanta Ferfer is the Engera, Ethiopian bread, torn into pieces, mixed with Ethiopian spices, cured meat, red onion and jalepeno.
Quanta Ferfer is the Engera, Ethiopian bread, torn into pieces, mixed with Ethiopian spices, cured meat, red onion and jalepeno.
The Ethiopian bread, Engera, is made from a tiny seed called Tef, which I am told is found exclusively in Ethiopia.
The Ethiopian bread, Engera, is made from a tiny seed called Tef, which I am told is found exclusively in Ethiopia.
Kiet Fo is fresh lean beef mixed with Ethiopian spices and garnished with a jalepeno. It is served with Engera and Goman (collard greens.)
Kiet Fo is fresh lean beef mixed with Ethiopian spices and garnished with a jalepeno. It is served with Engera and Goman (collard greens.)
Paste, an Ethiopian pastry.
Paste, an Ethiopian pastry.
Owner and Chef, Berhanu Shemeta, serving lunch at Blue Nile Market & Cafe.
Owner and Chef, Berhanu Shemeta, serving lunch at Blue Nile Market & Cafe.