Those who know me well are already aware that I am a walking advertisement for Abyssinia Ethiopian Restaurant. Located on Poplar near the viaduct at Union, Abyssinia offers some of the most exotic – and delicious – fare of any Memphis restaurant. And while that may be my humble opinion, the diversity of the crowds tell me that I’m not alone in my praise!
My favorite dish hands down is the Yetsome Beyaynetu, a vegetarian combo that includes seasoned cabbage, potatoes and peppers, mixed vegetables (lately green beans and yams), a split pea yellow stew, and the most amazing spiced red lentils (mesir wot) you will ever taste. Trust me: that’s another assertion in which I’m not alone. Although more of a vegetarian wanna-be, the combo is more than satisfying, and even my carnivorous husband shares my love of the lentils. My only complaint is that they seem to have removed the seasoned greens from the menu…
Other dishes are equally addictive: my usually finicky older daughter has selected Abyssinia’s salmon gulash for her past four birthday feasts. My husband prefers the stir fried beef (zilzil tibes), and a restaurant favorite is the chicken stew (yedoro key wot). Especially as we have our meal served in a more communal fashion (see images), we usually combine an entree or two with the veggie combo, to ensure that everyone at the table enjoys as variety of dishes. There is also Yefesebeyaynetu, a combo meal that includes both a beef and chicken stew as well as vegetable sides and homemade cottage cheese. Certainly take a moment to peruse Abyssinia’s menu for yourself, and discover additional dishes.
And don’t forget the injera, a sort of thin sourdough pancake that accompanies every Ethiopian meal. Actually, the injera traditionally serves as your silverware… or perhaps, serves in lieu of silverware. Not that forks aren’t available for those less willing to get messy!
Using injera to grab bites of salmon gulash (bottom) and veggies
I would be remiss if I didn’t also mention how wonderful are Abyssinia’s owners, a couple who never seem to take time off, nor forget a patron. They always remember our usual order, and never fail to sweetly gush over the kids. They are absolutely the sort of local business owners that you can’t help but support.
Of course you shouldn’t just take my word for it: please give Abyssinia a try, and let me know what you think!
I will add in conclusion that our adoration of Ethiopian cuisine has led us to attempt a few dishes at home. While our top choice is always Abyssinia with its unforgettable and affordable dishes, the following berbere paste has served as a worthy substitute at our dinner table. To make Ripley’s salmon or our beloved red lentils, we use roughly 1-2 tsp of berbere with 2 Tbsp of tomato paste and 1 tsp of fresh ginger. Although we’re always up to trying alternatives, so please feel free to share those as well!
Ethiopian berbere paste (adapted from Flavors of Africa)
1 Tbsp cardamom seeds
2 tsp cumin seeds
1/2 tsp black peppercorns
1/2 tsp fenugreek seeds
1 Tbsp cayenne
2 Tbsp paprika
1/2 tsp ginger
1/4 tsp allspice
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tsp salt (or more to taste)
1 small onion, chopped
4 cloves garlic
1 cup water
3 Tbsp vegetable oil
Toast cardamom, cumin, peppercorns and fenugreek in a hot skillet until they pop, then grind in a spice mill. Add the powder to a blender along with onion, garlic, 1/2 cup of the water, and other spices. Once blended slowly add oil and remaining water. If you prefer an even hotter paste, add up to 15 dried piquin chiles. Remove spice paste from blender and simmer on the stove for roughly 15 minutes. Enjoy!
Its always a good thing to share how good some of Memphis’ finer restaurants are. Especially the ethnic restaurants that offer this city some needed variety from our World Famous BarBQ. The more we share about these eclectic spots the more others will patronize them and keep these places open and vibrant. I’m still mourning the loss of Sawaddii’s, downtown, I have not found a comparable substitute for their Thai salad.
Back to this article above, to illustrate how Abyssinia brings the world together, I was recently in Nashville for my company’s annual seminar. We took a cab to The Cheesecake Factory (we really need one here) and the cab driver who was African by nationality asked where everyone was from. We all responded with our various cities and when I stated I lived in Memphis and said he had been here, so i mentioned the restaurant and his face lit up, he said he goes to Abyssinia and knows the family that owns it. He also commented on how good the food is. We, of course, conversed on the food, its excellence, and I asked him about its authenticity and he said it was first rate.
I particularly go during the lunch buffet where they always have a great combination of good food that you can “sop up” (technical eating term) with the pancake-like bread. Everything is typically hot, fresh and consistently great. I hope everyone gets a chance to visit and taste this African delectible treasure.
I adore Abyssinia. The veggie combo/platter is definitely my favorite. I especially love the injera under all the veggies, when all the yummy deliciousness of the veggies has soaked in! Makes me hungry just thinking about it.