E is for Etritrean

March was what this whole challenge is about. A bit of a detour out to Westbourne Park to the great and very authentic Mosob Eritrean.

The owner was a character and incredibly proud of his country and its culture. He also knew his audience and gave us geography general knowledge rounds between courses….

Eritrean cuisine is influenced by the country’s proximity to and historic links with Ethiopia, Sudan, Arabia and Italy. In keeping with tradition, all of the dishes on the menu are served on a platter of Injera, to be shared amongst the group on one plate to mark the bond of friendship.

Injera is the staple food. It’s a round, flat, crepe-like bread that has a sour, yeasty taste and a unique, soft, spongy texture which helps it soak up the juices of the food. You eat it and use it to eat the food itself, ripping a piece off and then using it to pinch or lock the food. I’d never had anything like it before.

A delicious starter includes humous (£3.95) and meat samosa (£4.50). The mains, on the plate below together, included kik (yellow split peas, £9.95), derho quluwa (a chicken dish with onions and peppers, £12.95), minchetabish (minced beef stew, £11.95), quluwa (strips of grilled beef, £13.95) and zigni (a spiced lamb stew). A kind of communal frenzy ensued – food was very good.

The only negative came at the end. We ordered the traditional coffee and it was achingly slow in coming. The beans were hand roasted and prepared. Some warning of the wait would have been appreciated!

Pie Hunter ratings

Value for money 3/5

Food 4/5

Drinks 2/5

Service 4/5

Atmosphere 4/5

Total 17/25

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