Ethiopian cuisine remains, at least in Ireland, one of Africa’s best kept foodie secrets. Options in Dublin are limited, to say the least. This month at Veginity, Head Chef Mark Senn takes us back to the Horn of Africa with his Ethiopian cuisine inspired menu. Thanks, in part to the religious practices of Ethiopia’s largest religious communities, the Orthodox Tewahedo Church, many local dishes are Vegan to facilitate fasting regimens, making Ethiopian cuisine an exciting, vibrant and, frankly, delicious choice for any plant based restaurant.
Diners are invited to experience the chefs’ culinary journey through a 3 Course Set-Menu for only €35 per-person, complete with drink paring recommendations and a diverse selection of world wines. For the whole month of October, due in large part to the myriad of elements in each dish, Mark has compiled a menu comprising of 2 options for each course. He also recommends that diners come hungry, and remember there are always take-away boxes on hand for leftovers.
To Start:
Ayib, for those new to Ethiopian cuisine, is a young soft cheese, delicate in flavour and infused with herbs, served with garlic tahini and sesame chickpea crackers for dipping. A perfect contrast to the traditional heat of Ethiopian dishes. For those seeking heat, try the Sambosa. Yes, that ‘b’ is meant to be there, but your predictions hold true, this dish is an Ethiopian variation of the classic samosa, but with a punch you’ve never experienced. The heat of the Awaze is beautifully balanced by the homemade vegan Camomile Honey.
The Main Event:
Following on from the starters come the main event; an option of Tibs, or Injera.
Tibs, Stir fry or stew? The debate continues, Tibs is traditionally a meat centric dish, allowing space for Chef Mark to challenge his team to create a new alternative. Traditionally is it one of the cooler dishes to be found in this fiery cuisine. The niter kibbeh (clarified “butter”) provides a rich depth to this dish.
Injera, probably one of the most popular dishes to come out of Ethiopia, is up there as one of the most diverse dishes Veginity has served to date. Traditionally, Injera, a form of sour flatbread made from teff flower is included in a vast majority of Ethiopian dishes. Veginty’s version includes several other elements (red lentil Misir Wat, Kale Gorman with Niter Kibbeh oil, green Puy lentil Azifa salad, Tomato Timatim salad, Cabbage and potato Atkilt Wat, and fresh Beet salad) which make this dish so delicious.
To Finish:
Ethiopian Coffee Affogato, served with made in-house Walnut ice-cream and chocolate biscotti. The coffee, courtesy of Full Circle Roasters, is Ethiopian in origin with refreshing citrus notes, sends you off with an energizing boost, helping to stave off that food coma. The alternative, Mandazi – coconut and cardamom donuts with fenugreek honey and pistachio and coconut crème, is pure decadence. You won’t find donuts like these anywhere else.
Having worked with Ethiopian menus several times in Veginity’s lifetime, chef Mark has had time to perfect core ingredients, such as his Berbere – essential for this cuisine, while also allowing for deeper insights into Ethiopian food culture and a broader understanding of just how much Ethiopia has to offer on a plate.
The Ethiopian Cuisine inspired menu will be available at Veginity for dinner for the month of October.
101 Dorset Street Upper,
Dublin 1