Awash Ethiopian Cuisine
Previously known as Addisu’s Ethiopian Restaurant, Awash Ethiopian Cuisine is now proud to announce new ownership and name as we look forward to serving you tasty authentic Ethiopian dishes. Our injera (bread that is used for eating the sauces) is made using teff. We offer catering as well as in-house dining. Ethiopian food is traditionally eaten with the hands. The sauces (wat) are placed on a bed of injera and with more injera rolled to the sides. The injera is torn with the hands and used to scoop up the stew. Most of the dishes have spice levels that can be adjusted to your preference!
Further, Ethiopia is the origin of coffee. In carrying with this tradition, we grind and brew our own authentic Ethiopian coffee right before your eyes into a perfect blend – a wonderful compliment to your meal.
The Awash River is a major river of Ethiopia. Its’ course is entirely contained within the boundaries of Ethiopia, and empties into a chain of interconnected lakes that begin with Lake Gargori and end with Lake Abbe on the border with Djibouti, some 100 kilometers (60 or 70 miles) from the head of the Gulf of Tadjoura. It is the principal stream of an endorheic drainage basin covering parts of the Amhara, Oromia and Somali Regions, as well as the southern half of the Afar Region.
The Awash rises south of Mount Warqe, west of Addis Ababa in the woreda of Dandi, close to the town of Ginchi, Mirab (West) Shewa Zone, Oromia. Thence the Awash flows south to loop around Mount Zuqualla in an easterly then northeasterly direction, passing the Awash National Park, and joined on its left bank by its chief affluent, the Germama (or Kasam) River, before turning completely east to reach lake Gargori.
According to materials published by the Ethiopian Central Statistical Agency, the Awash River is 1200 kilometers long.