At Adulis, we pride ourselves on serving up good food and offering a truly Eritrean experience.
Injera with Tsebhi (Stew) is one of the main foods in Eritrean cuisine.
Adulis – What’s in a Name?
Adulis was an ancient port city on the Red Sea in Eritrea. Throughout most of ancient times, it stood in the forefront of trade between Yemen and the cities of Nubia. Adulis, with its churches and palaces built of local basalt, was a major city thriving in the first century BC. From Adulis, the treasures of Africa including gold, emeralds, obsidian, ivory, spices and slaves were shipped off to Egypt, Rome, India and Sri Lanka. Imported into this port were a variety of important materials including, metalwork, iron weaponry, wine, olive oil, fabrics and glassware.
Our Restaurant – A History
Adulis Restaurant was born in 1996 as a fully licensed establishment. We call Adulis LITTLE ERITREA. At Adulis, we pride ourselves on serving up good food and offering a truly Eritrean experience. Throughout the 28 years it has been in existence, the restaurant has seen great changes.
Injera with Tsebhi (Stew) is one of the main traditional foods in Eritrean cuisine. Injera, also called Taita, is leavened pancake made with sourdough of Taff flour, hence the tangy flavour. Tsebhi is mainly prepared with beef, chicken, mutton or vegetables. As well as Tsebhi, Eritrean cuisine comprises of a variety of vegetarian dishes. Eating involves tearing off pieces of injera and wrapping it around portions of tsebhi to form a helping – each helping is handled with the hand without the use of any cutlery.