Classic Anebabero
Finished with berbere
Two layers of fresh teff injera soaked in slow-clarified niter kibbeh and hand-blended berbere — the plate exactly as it is made at home.
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Our story
The dish we grew up waiting for.
Anebabero was the plate that appeared when someone had been away, or when the house needed cheering up. Nobody wrote the recipe down — you learned it by standing beside someone who already knew.
We make it the same way, with the same patience, and then we take care of the part that used to be hardest: getting it to you fresh, neat, and ready to eat.
- 01
Teff, ground and rested
We start with teff flour and a starter that has been kept alive and fed, the way it was in our family kitchen.
- 02
Baked fresh every morning
Each sheet of injera is cooked to order, so the honeycomb stays soft and the edges stay slightly crisp.
- 03
Berbere blended by hand
Chillies, garlic and warming spices are ground together in small batches — never bought pre-mixed.
- 04
Layered, soaked, packed
Two layers of injera are brushed with slow-clarified niter kibbeh and berbere, then packed so it reaches you as intended.
Berbere
Our house blend: dried chillies, garlic, fenugreek and a quiet note of korarima. It sets the whole dish.
Niter kibbeh
Butter clarified slowly with herbs until it turns golden and fragrant. This is where the richness comes from.
Teff injera
Naturally gluten-free, mildly sour, and soft enough to soak up butter and spice without tearing.
