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> Food > ABYSSINIA Ethiopian restaurant, Kensington
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ABYSSINIA Ethiopian restaurant, Kensington
I really wanna keep this Ethiopian restaurant going. The last three went under just as we were getting into them and this one is the best Ethiopian restaurant Jozi’s seen so far, so I hope she keeps it alive.
I enjoy the coffee ceremony at least once or twice a week at home, as my wife is Ethiopian. The home brewed beer is called “Tala” and is an acquired taste…I love it to bits, but you may prefer their honey based brew called “Tetch” which is sweetish and also has a bit more sting in it, but watch your knees, it can be known to really almost disable them temporarily.
Reviewed by: Pascal Schmitz
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Pse describe a few dishes on offer, and where is it in Kensington ?
@Stef, check out the Contact tab for all relevant details. Ethiopian food, on the most part, is very much a selection of very tasty purees, served on a giant pancake. Great for pensioners…haha. You tear off bits of the pancake and grab the puree with your hands…so forget the manicure. Abyssinia is the genuine article. Everyone that works there is from the corner of Africa that Mussolini tried, in vain, to once conquer.
Where is it?? We’d love to come but need an address!
Oh. There’s a map. Nevermind…
Hi Jeanie, thanks for this very inoarmftive post! I only recently learned about teff and have a recipe for injera. So thank you for your baking tips! It’s such a nutritious grain look at all that calcium and iron!I’m absolutely fascinated by traditional preparation methods for grains the long pre-soaking times. Injera is no exception! Apparently the teff grain easily lost during harvest and threshing because of it’s small size. I wonder if it’s expensive to buy? On the upside it’s small size was a blessing to seminomadic people because only a small handful is required to sow an entire field! Now that’s a miracle.