A First-Timer's Guide to Eritrean and Ethiopian Food in Dallas
New to Eritrean and Ethiopian cuisine? Here's everything to know before your first visit to Banna, from what's on the plate to how to eat it.
It starts with injera
Injera is a spongy, slightly tangy flatbread made from fermented teff flour, and it's the foundation of every Eritrean/Ethiopian meal. It lines the plate, and pieces of it are torn off and used to scoop up stews and vegetables, no fork required.
Tibs, wats, and what to order first
Tibs are sautéed meat dishes, try our Shekla Beef Tibs, served sizzling in a clay dish. Wats are slow-simmered stews built on berbere spice, like KilKil or Doro Wat. First-timers usually love the Meat & Veggie Combo, a sampler platter that covers both styles.
Going vegetarian? You're covered
Eritrean/Ethiopian cuisine is naturally rich in vegan and vegetarian options thanks to fasting traditions. Our Veggie Special Combo layers lentils, cabbage, collard greens, and split peas on injera, no substitutions needed.
End with coffee
Ethiopia is the birthplace of coffee, and the ceremony, roasting, grinding, and brewing tableside, is part of the experience. Ask about it on your next visit, or watch it in action in the video above.