Re-discovering Ethiopian Cuisine at Demera

Filed under: Chicago |

Chicago (WLS) – The ingredients are sort of familiar, but it’s the spices – as well as the eating technique – that can cause some confusion in Ethiopian restaurants. But at Demera – a lively, welcoming Ethiopian restaurant in Uptown – newcomers can test the waters with a traditional messob, or sampler platter.

“They get to try a little bit spicy, a little bit mild; veggie, lentil. They can have greens, spinach, beets and carrot, lamb, if they want to try small kitfo -steak tartar – they can have that,” said Tigist Reda, the chef and owner of Demera.

That kitfo is usually served with a freshly-made cottage cheese, as is the doro wat – a traditional chicken stew, always served with a hard-boiled egg – that’s embedded in a bracing sauce that begins with a mountain of chopped onions, which have to be slowly cooked down, until they’re caramelized; spoonfuls of garlic are added, along with chili powder and berbere, an intensely-seasoned spice blend. Read more

Posted by on October 12, 2012. Filed under Chicago. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.