Blue Nile Market and Caf� 

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The menu is brief, a primer on Ethiopian cuisine. As is customary in Ethiopia, dishes � here mostly stews (wot) and saut�s (tibs) � are served atop the bread called injera, with additional injera served on the side. There are no utensils. You tear off a piece of injera (following etiquette, with your right hand) and use it to scoop your food. Continue reading Ian Froeb's review of the Blue Nile Market and Caf�. Photos by Jennifer Silverberg.
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Blue Nile Market & Cafe owner and chef Berhanu Shemeta.
Also helping out in the kitchen is Banche Bekele.
Yetsom Beyaynetu is a vegetarian main course. It features (starting from bottom left and going clockwise) Gomen (collard greens with garlic and spices), Shero (Crushed chick peas and Ethiopian spices), Messerwoet (lentils, jalepeno powder, red pepper and Ethiopian spices) and Alecha (chick peas with garlic and Ethiopian spices.) It is served with salad and Ethiopian bread called Engera.
Gomen, collard greens with garlic, fresh jalepeno and Ethiopian spices, sitting atop the Ethiopian bread, Engera.
Tibs, red meat roasted with tomatoes, red onions and Ethiopian spices. It is garnished with fresh jalepeno and is served with the traditional bread, Engera.
Quanta Ferfer is the Engera, Ethiopian bread, torn into pieces, mixed with Ethiopian spices, cured meat, red onion and jalepeno.
The Ethiopian bread, Engera, is made from a tiny seed called Tef, which I am told is found exclusively in Ethiopia.
Kiet Fo is fresh lean beef mixed with Ethiopian spices and garnished with a jalepeno. It is served with Engera and Goman (collard greens.)
Paste, an Ethiopian pastry.
Owner and Chef, Berhanu Shemeta, serving lunch at Blue Nile Market & Cafe.
Yergachafe, Ethiopian coffee.
The coffee and beverage station in Blue Nile Cafe.
On the walls of the restaurant are traditional Ethiopian clothing and posters of Ethiopia.
The early afternoon crowd at Blue Nile Market & Cafe.
The welcoming poster behind the counter at Blue Nile Market & Cafe.
From the market side - bags of lentils.
From the market side- the shelves are lined with goods from the native land including traditional spices, breads, and legumes.
From the Market side - bags of grains and containers of spices from Ethiopia.
The market sells traditional coffee pots.
From the Market side - one can purchase clothing from Ethiopia.
From the Market side - one can purchase clothing from Ethiopia.
You can also buy sandals.
Ethiopian jewelry available at the market next to the restaurant.
Behind the counter at the Blue Nile Market.
Blue Nile Market and Cafe on Olive in a wonderfully diverse strip in U-City.
Blue Nile Market & Cafe owner and chef Berhanu Shemeta.