Eating at Gojo awakens all your senses, and the recommended way to set them fully ablaze is with the mahberawi. Best shared between two or three, it’s a cost-effective, hands-on introduction to some of Ethiopia’s greatest hits. Giant injera, Ethiopia’s legendary sour flatbread, is piled with a mountain of meat and legume-based stews, colourful pickled vegetables, salad and extra injera.
Tear off pieces of the holy, holey carb, and use it to scoop up the peppery sauteed-lamb sensation that is awaze tibs. It’s also useful to clasp a fistful of doro wat, the chicken and boiled egg stew earthy with berbere and sprinkled here with homemade cheese.
The post-meal traditional coffee ceremony is a must. You’re shown the coffee beans roasting in a pan before they’re ground, brewed and poured from a jebena pot, while incense burns at your table beside a basket of sweetened popcorn.
Good to know: Pick up a spicy beef sambusa or two from the pie warmer at the counter on the way out.
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