Flavors of Fire: Ethiopian Food Adventure at Erta Ale

Buckle up, deer foodies, because today we’re diving headfirst into a realm of flavors that’s as bold as it’s irresistible – Ethiopian cuisine at Erta Ale restaurant.

African cuisine is famed for its fearless use of spices, blending various bold flavors to create an experience that’s nothing short of sensational. Each mouthful, with its vibrant hues and intense aromas, whisk you away to distant lands where the heat of the country mirrors the fiery passion found in its dishes.

The restaurant takes its name from the country’s most active volcano. Located in the heart of the Afar Region, Erta Ale beckons adventure and excitement, much like the flavors that await within its walls.

Whenever we step food into Erta Ale, we always find ourselves ordering an extra main course. Why? Because the food is just that addictive! Amid the constant battle, we want to make sure everyone gets a fair share.

Once the food is on the table, you’re immediately captivated by its inviting aroma. It’s served on a generously-sized plate, with various delicacies arranged atop the flatbread. This bread, also known as Injera, is made from an ancient grain native to the region. It’s slightly sour and quite spongy, making it perfect for soaking up flavorful stews and sauces.

Eating African food is an immersive experience, one that encourages you to abandon forks and knives and use your hands. With a piece of bread as your canvas, you’re free to create your perfect bite, layering on different ingredients as you please. Let your creativity take over! Just a word of caution: things can get a little messy, so keep those extra tissues handy.

The first dish, our top pick at Erta Ale, is Geba Weta. It’s a real masterpiece featuring tender chunks of beef, lovingly roasted with butter, onions, and chili pepper. The butter lends a creamy richness that enhances the natural succulence of the beef, while the onions and pepper infuse a hint of spice. The beef, wrapped within a luscious blend of butter, reveals a glossy appearance. The light pinkish hue inside hints at perfect doneness. The peppery kick, tender beef, and buttery fattiness all meld together in a single mouthful, while fresh sweet onions add depth and contrast.

Wrap it in the soft tangy bread and take a hearty bite, you’ll spoil your taste buds like no other!

Next one up is considered a national treasure and often graces the table at family gatherings and festive celebrations in Ethiopia: Ye Doro Wot. This tantalizing chicken leg dish, marinaded in a loving blend of onions, fiery chili peppers, and an array of traditional Ethiopian spices. Combined with a perfectly boiled egg, all simmered in a savory stew.

The depth of flavor infused by the addition of rich, fragrant butter, the earthy warmth of berbere, and the citrusy tang of mitmita, each element plays a vital role in crafting its signature flavor profile – bold, aromatic with spicy undertones and a hint of smokiness. You can really savor each nuanced flavor, warmth and complexity from the first tender bite to the last lingering taste.

The final delight delivers comfort in every spoonful: Ye Begg Kekel, a lamb stew dish, simmered with onions, potatoes and a generous dash of paprika. At its core is tender lamb, slow-cooked over low heat to ensure maximum tenderness. As its earthy richness infuses the broth fully, a soul-warming, flavorful stew is born that soothes you with every sip.

Whether you’re dipping a piece of bread into the rich broth to soak up its goodness, or crafting a satisfying bite with tender lamb, sweet onions, hearty potatoes, and vibrant paprika atop a slice of injera bread, either way promises pure comfort and indulgence.

For an added kick, spice lovers should try the spicy plates, which offer a tantalizing array of spice levels and styles – from smoky to blazing hot. For those in the mood for a little bit of everything, the restaurant offers Probeplatte (or a sample plate), featuring a mix of meat and veggie dishes, including tender braised beef, smoky grilled beef, and peppery minced beef.

Paired with a medley of chickpeas, cabbage, spinach, carrots, and potatoes, this plate of rich combinations gives you a gratifying taste of Africa’s culinary diversity.

Erta Ale, known as the “smoking mountain” and the “gateway to hell” in the Afar language, sets the stage for our dining experience. Every visit unleashes a storm of flavors like a whirlwind, exhilarating and unstoppable. The thrill of devouring is tempered only by the regret of finishing too soon, but our pace remains unyielding. So, is it a gateway to hell or heaven? You’ll have to experience it yourself to find out.