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Click on what Voted Best African Restaurant Critics Choice by Shepard Express 2010 Voted Best Top 30 Restaurants by Journal Sentinel 2009, 2013, 2014 One of the Top New 8 Restaurants in 2008 Out of Africa (JS Online} 2008 Ethiopian Cottage provides a warm, intimate dining (On Milwaukee) 2007 |
Welcome to the Why we named our restaurant Ethiopian Cottage: A cottage is a small traditional house in rural Ethiopia. It is beautiful, cozy, and creates an atmosphere of love and friendliness. Up to our modern age, where people started living in high-rise apartments, ancient Ethiopians who created the country's rich history, unique traditions and culture and gave civilization to the world were Cottage dwellers. One of the Ethiopian traditions that is unique and not widely known to the outside world is Ethiopian traditional food eaten with fingers. Even though the meticulously slow process of cooking to perfection is somewhat time-consuming, and the blending of various exotic spices into the enticing sauces, "Wat" requires excellent cooking talent, we feel we are up to that task and ready to bring the secret cooking of the Ethiopian Cottage to the heart of Milwaukee, and to introduce Ethiopian traditional food. We are certain that the Ethiopian Cottage Restaurant will be successful in introducing the unique food of Ethiopia. Ethiopian traditional food consists of Injera - a crepe-like sourdough flat bread made of Teff, an Ethiopian staple grain and self-rising flour, and Wat - spiced stew which can be made from beef, chicken, lamb and various kinds of vegetables. These range from hot and spicy Wat to very mild. The mildly seasoned Wat is called alicha. In preparing our traditional dishes, we use Berbere - a combination of red peppers, garlic, onions and other spices that are dried and ground into powder form. We also use Niter Kibe (purified butter) cooked with garlic, ginger, cardamom and other spices. Traditionally, diners prepare themselves for a meal by washing their hands. Then they sit around a colorfully woven Moseb where the Injera is laid on the bottom of the Moseb. Then each dish is spooned onto the Injera for all to share. Injera is torn into pieces and then used to pick up morsels of food. A piece of Injera is placed between the fingers, clasped together and used to pick up the food and place it into the mouth. For the perfect conclusion to our traditional meal we suggest a glass of Ethiopian honey wine - Tej, and a cup of Ethiopian coffee - Buna.
How to eat Injera and Wat with your fingers: 1. Tear off a small piece of Injera (size of palm) 2. Scoop sauce or meat with the Injera 3. Use your fingers to control, so pieces won't fall down as you put the scoop to your mouth 4. It is OK to grab more than one sauce or dish on each scoop trip 5. Finally you can proceed to eat the bottom Injera where the sauce was first served -- by now it is soaked with all the tasty juices and is full of flavors 6. If eating with fingers becomes difficult, forks, knives and spoons can be provided
Here are the awards we've won: Chosen as one of the best restaurants in food preparation and customer service as well as one of the cleanest restaurants in Milwaukee --2009 (TMJ4's Blue Ribbon Awards) Best African Food in Milwaukee -- 2008, 2009, 2010, 2012, 2013, 2014 (Shepherd Express) Reader's Choice, Best African Restaurant in Milwaukee -- 2007, 2008, 2009, 2010, 2011, 2012, 2013, 2014 (Milwaukee Magazine)
yigletudebebe@gmail.com
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Tue - Thu: 11:30am - 2:00pm Tue-Thurs 5:00pm-9:00pm Sat: 1:00pm - 10:00pm Monday: Closed
CONTACT INFO Tel. (414) 224-5226 Address: 1824 N. Farwell Ave. |
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ｩ 2009, Ethiopian Cottage Restaurant | 1824 N. Farwell Ave. | Milwaukee, WI 53202 | (414) 224-5226 (phone and fax) |
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