If you have never tasted a piece of injera dipped in the thick sauce of Yesiga, you are in for a (very spicy) treat. Injera is a traditional Ethiopian bread, a soft, spongy crepe used to dip into stews such as Yesiga We’t, beef stew simmered with garlic, onions, tomatoes, ginger, and authentic Ethiopian spices.
They serve it at Queen of Sheba just as it is served in Ethiopia – on a large communal platter meant to be shared between family and friends. There are no forks or spoons, just a lot of injera. The restaurant is small and nicely decorated with original Ethiopian ethnic art, but the true art comes from the kitchen. Ethiopian cuisine is one of the oldest in the world, so they have had some time to perfect it.
Every bite is a discovery; go through their appetizer list to get a good idea of the mix of ingredients, spices, and cooking techniques typically used. Queen of Sheba also serves great Ethiopian coffee, which is as addictive as the superb, flavorful food.
Contact: 621 W Mallon Ave Suite 426, Spokane, WA, Phone: 509-328-3958
Photo: Queen of Sheba
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