Born and raised in Ethiopia, Selome’s style of cooking comes from her mother’s teaching as a youth in Addis Abeba, capital city of Ethiopia .Frequent large family gatherings hosted by her family exposed her to the world of Ethiopian cuisine something she developed a passion for. Four years ago she began teaching authentic Ethiopian cooking because of the large number of people who showed interest in wanting to know how to prepare the variety of vegan to meat dishes. She describes her teaching process as creative and fun and most importantly she engages her students in the basics of how to balance and harmonize spices and create a favorable meal. Ethiopians believe our food is sacred and healing which is why so much attention is given to the making of the spices and the cooking time of the dishes.
 
The cuisine of Ethiopia is one of the world’s best kept secrets. Ethiopian food is a spicy mix of vegetable and lentil stews and slow-simmered meats. Straddling the Rift Valley of East Africa, Ethiopia has been called the “Land of Bread and Honey.”
 
We serve the most refined of all breads and healthy grains. One of which is Teff, the key ingredient of Injera, indigenous to Ethiopia. The culinary traditions of Ethiopia include the origins of coffee, honey wine and traditional dishes that tantalize the taste buds with exotic spices, flavored meats and vegetables as well as common and indigenous ingredients.
 
Come and share Selome’s great grandparent’s generation cooking passed on to her by her mother. In the hopes of taking you back in time Selome has named her restaurant Tayitu, the name of an Ethiopian empress from the 19thcentury.
 
 
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2 Comments

  1. 11-16-2012

    Congratulations Selome!

  2. 11-29-2012

    Chef Selome —

    We love Ethiopian food and highly interested to try your cuisine. Your menu looks great and lists the favorite choices. Looking forward to tasting Friday evening Nov 30th.

    Paramita Roy & Debi Roy

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