 Herbs
and Spices: Simply an Inspiration
By Elisha Mayallah
Ethiopian restaurant – Spices and Herbs - is a modest restaurant,
which quietly exudes casual stylishness. Its aesthetic simplicity and reputation
are its drawing cards, but what makes you fall in love with the place is its
cuisine, which make this restaurant one of the best in Arusha.
What is also interesting is the restaurant's name, inspired by the devastating
elegance of Ethiopian foods, whose it is famed for – herbs and spices. The
atmosphere, décor and thoughtful presentation of food - combined with great
cuisine. But it also serves an invigorating mix of continental food menus.
The name ‘Spices and Herbs' does not easily ring a bell for many people, but you
only have to sample their various menus to realize their professionalism and
commitment.
Herbs and spices are the landmark at this restaurant. It is believed that the
hottest, most peppery food in all Africa is found in Ethiopia. Ber-beri or Awaze
are menus specially prepared with red pepper and containing as many as fifteen
spices.
The white clothed tables are spotless and neatly set, complemented by simple
green shrubbery on the balcony and tasteful lighting. Waiters are professional,
confident and unobtrusive.
 The
menus include all the culinary delights one associates with the sparkling "Horn
of Africa" region, from wholesome Chef kurt linsi's Queen of Sheba salads to the
grand Injera and traditional Tej [honey wine] in the authentic Ethiopian manner
– just spicy enough to warm the body and flavour the mussels without being too
overpowering.
A meal in Ethiopian restaurant is an experience, says the manager. Injera, the
sourdough pancake-like bread which serves as a ‘tablecloth' happens to be the
delicacy to many tourists who swam the restaurant in the peak season. Doro wat
[chicken stew with hard-boiled eggs], Kitfo [tartar steak] and the Lab [cottage
cheese and yogurt] usually served alongside the Injera.
Injera, of course, is a spongy bread commonly made from a fermented teff, or tef
(a type of millet) dough that is cooked in giant pancake shapes and has a slight
tang. The injera serves as a plate and is covered with spicy stews made from
chicken (like doro wat), beef, lamb or vegetables. Neatly folded companion
pieces of injera alongside the platter double as utensils for scooping up stews
and sauces (or soaking up juices) from the common platter.
At this restaurant all customers are politely asked to wash with warm water and
a clean hand towel is available to wipe dry before the famous ‘Injera food' is
brought to the table. In Ethiopia washing hands before and after meals is a
religious ritual.
Food is brought to the table in enamel bowls and portioned out on the
‘tablecloth'! When the entire Injera is covered with an assortment of stews in
an aluminium foil, you remove the foil and tear off a piece about two or three
inches square and use this to roll the food, just as one rolls a huge cigarette.
Then just swoop it up and pop into your mouth. There you are, eating the famous
Ethiopian food!
We provide forks for uninitiated who may give up before they learn to eat in the
traditional way, adds the manager.
After gorging yourself on a delicious food, a cup of coffee served after a hefty
meal is a perfect match. While desserts leaves one spoiled for choice and a pick
from the cakes, ice cream, and fruit salad is just as exciting and its
simplicity, which makes it universal mainstay.
Spices and Herbs cosy atmosphere with music wharfing from the speakers in the
background, extensive continental menus, tasty fare and reasonable prices makes
it a great venue for a perfect eating out.
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