Abyssinia Ethiopian

Ethiopian classics in both meat and vegan options, all served with injera — a gluten-free, pancake-like bread made from fermented teff. Vegan dishes like kik alicha (yellow lentils with turmeric) and gomen wot (braised collard greens) are rooted in the ancient traditions of the Ethiopian Christian Church. For meat lovers, beef tibs sautéed with vegetables and doro wot, a rich egg-and-chicken stew, are standout offerings.

Current Menu

BUFFALO’S ONLY PLACE FOR:

  • Ethiopian cuisine

VEGAN OPTIONS:

  • Kik alicha (yellow lentils with turmeric)
  • Gomen wot (braised collard greens)
  • Misir wot (red lentil stew)

GLUTEN-FREE OPTIONS:

  • Injera
  • Stews

OWNER’S STORY

Zelalem Gemmeda developed her restaurateur skills running a restaurant in an Ethiopian refugee camp in Yemen. Despite the challenges of operating in a male-dominated culture, she successfully managed her business for three years, investing her earnings in her son Solomon’s English lessons.

After arriving in Buffalo, Solomon took the Park School entrance exam, earned a full scholarship, and later graduated from Colgate University with a bachelor’s degree in neuroscience. He is now working on a book about the refugee experience.