In Ethiopian history, Kings and Queens would eat in large areas called Elfegne. These dining halls would serve the highest quality food with the most premium food. As we carry this name, we ensure the delivery of the same service and quality that was presented to ancient Kings and Queens in our country.
With quality and culture being at the core of Elfegne, we vow to continue and grow on the legacy of Zenebech.
The first introduction to authentic injera, a crepe-thin bread made of teff flour that is a staple in Ethiopian cuisine. A poured batter on the huge flat griddle that sat on three bricks with a fire underneath. When the injera was ready, it was peeled off, folded several times and stored in a braided basket.
Delicious doesn’t even begin to describe the taste of this fresh injera. There’s nothing quite like injera. Sour and spongy from the typical 5-day fermentation process, it also carries a distinct taste from Ethiopia’s native teff flour (which is actually gluten-free, too)…The sourness of the bread pairs well with the spiciness of the African spices (such as Berbere), both flavors working to harmonize each other.