Ethiopian Dinner

Join the Nasawiya organizers for a delicious dinner of Ethiopian food on Saturday night at the Nasawiya Space. Cooking by the talented Rahel Abebe. Ethiopian cuisine characteristically consists of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes. Utensils are rarely used with Ethiopian cuisine.

Special Formula:Menu consists of:
• Mesir Wat (vegetarian) • Minchet Abish (beef) • Doro Wat (chicken) • Ayb (cheese) • Atakilt Wat (salad).

All proceeds (and compliments) go to the cook!

To confirm your attendance, check the Facebook page.

Special Feature:A plate of generous portions for 15,000 LL and drinks available on demand.