Rarely seen in Adelaide, Abyssinian Restaurant on Henley Beach Rd provides a great opportunity for diners to experience Ethiopian cuisine. The buffet they offer on Sundays provides a great way to sample a good selection of dishes offered at the restaurant but it is advisable to book ahead of time to avoid disappointment.
Some of the meat dishes offered are Kay Wot, a stew consisting of beef cooked with garlic, onions, ginger and Berber sauce; and Yedoro Tibs which contrary to its 'roasted chicken' description on the buffet is more like a stew. The beef in the Kay Wot was tender with the Berber sauce giving it a spicy hit while the chicken in the Yedoro Tibs was tender with the sauce it was cooked in bringing out its flavour.
Meat Buffet Selection (Photographed by Jonathan Phoon)
Also offered are various vegetable dishes which can be eaten with the meat dishes or by itself if you cannot eat meat. Out of the Messer Wot and the Minir Wot, two dishes made from split lentils, I preferred the Messer Wot due to it having a richer and spicier flavour. They also had a dish made with potatoes and beetroot whose slightly sweet taste provided a good contrast to the spicier dishes.
Vegetarian Buffet Selection (Photographed by Jonathan Phoon)
(Photographed by Jonathan Phoon)
The most notable part of the buffet is Ingera, an Ethiopian flatbread that is made from teff flour which is left to ferment for a few days before being cooked like a pancake. The bread has a light spongy texture with a slight sour taste and is surprisingly quite filling for something quite thin. Eating it is quite a unique experience with the bread being served rolled up, which you then gradually unroll as you consume it.