Nile strives to
make authentic Ethiopian dishes & provide a unique dining
experience to its guests. We have a variety of
vegetarian and non vegetarian selections. Our main goal is to provide meals that are nourishing & healthy by using quality ingredients and cooking method.
We make our 'injera'
from 100% teff flour. This tiny grain is loaded with
considerable amounts of protein, calcium, iron and fiber.
The variety of teff ranges from dark colored to very light
ivory. It is believed that teff originated in Ethiopia
between 4000 and 1000 BC. The grain has been widely
cultivated and used in the countries of Ethiopia, India, and
Australia. In Ethiopia It is grown as a cereal crop where it
is ground into flour, fermented for three to four days and
made into 'injera', a sourdough type flat bread that is the
staple food of the nation. Injera is also made from
sorghum, wheat, barley and corn either combined with teff or
by itself. The nutrient value and health benefits of
the teff grain is being more and more recognized and it has
found its way into the health food stores in the U.S.
where it is sold as whole grain or flour.