Gibe African restaurant is the best Restaurant offering exceptional cuisine in elegant surroundings. Gibe African Restaurant dining area is a blend of traditional fine dining resplendent with beautiful woods and soft colors. Critics rave about the “Gibe African ” and its unique atmosphere which remains intimate in spite of dramatically high ceilings and parquet floors.
Undoubtedly, the most important aspect of Gibe African restaurant is its cuisine. Which is highly recommended “for those who are desperately seeking food that is unusually excellent,
and more exotic than most everything else your likely to find in Melbourne.
Gibe African Restaurants food is complex revealing layers of aromatic spices and herbs.
Berbere, a combination of powderedchilli pepper and other spices (somewhat analogous to south west American chilli powders), is an important ingredient used in many dishes. Also essential is Nitir kibbeh, a clarified butter infused with ginger, garlic, and several spices.
Wat begins with a large amount of chopped red onion, which is simmered or sautéed in a pot. Once the onions have softened, niter kebbeh (or, in the case of vegan dishes, vegetables oil) is added. Following this, Berbere is added to make a spicy keiy wat or keyyih tsibshi. Turmeric is used instead of Berbere for a milder Alicha Wat or both are omitted when making vegetable stews, atikilt wat. Meat such as beef( siga?), chicken (Doro ), fish (asa), Goat or lumb (Fiyel or beg ) added. Legumes such as split peas (kik or kikki) or lentils (misir or birsin); orvegetables such as potatoes (dinich or dinish), carrots and chard (Tigrinya: costa) are also used instead in vegan dishes.
Each variation is named by appending the main ingredient to the type of wat; for example: kik alicha wat. However, the word keiy is usually not necessary as the spicy variety is assumed when it is omitted; for example: doro wat. The term atkilt wat is sometimes used to refer to all vegetable dishes, but a more specific name can also be used as in dinich’na caroht wat which translates to “potatoes and carrots stew,” but notice the word “atkiltis usually omitted when using the more specific term.
Meats along with vegetables are sautéed to make tibs (also tebs, t’ibs, tibbs, etc., Ge’ez ጥብስ ṭibs). Tibs is served in a variety of manners and can range from hot to mild or contain little to no vegetables. There are many variations of tibs, depending on type and size or shape of the cuts of meat used.
The mid-18th century European visitor to Ethiopia, Remedius Prutky, describes tibs as a portion of grilled meat served “to pay a particular compliment or show especial respect to someone.”This is perhaps still true as the dish is still prepared today to commemorate special events and holidays.
Another distinctively Ethiopian dish is kitfo (frequently spelled ketfo), which consists of raw (or rare) beef mince marinated in mitmita (Ge’ez: ሚጥሚጣmīṭmīṭā, a very spicy chili powder similar to the berbere) and niter kibbeh. Gored gored is very similar to kitfo, but uses cubed, rather than ground, beef.
Coffee Ceremony in Ethiopia
The coffee ceremony is the traditional serving of coffee, usually after a big meal. It often involves the use of a jebena (ጀበና), a clay coffee pot in which the coffee is boiled. The preparer roasts the coffee beans right in front of guests, then walks around wafting the smoke throughout the room so participants may sample the scent of coffee. Then the preparer grinds the coffee beans in a traditional tool called a mokecha. The coffee is put in to the jebena, boiled with water, and then served with small cups called si’ni. Coffee is usually served with sugar but is also served with salt in many parts of Ethiopia. In some parts of the country, nit kibbeh is added instead of sugar or salt.