Food::Easter Sunday Lunch @ Queen Sheba

        It has been years since the last time I've had Ethiopian food.  The last time was when I was still working in the Bay Area.  I had this officemate, Yosief from Erithrea who introduced me to their cuisine.  One time he treated me for lunch as thanks for completing the test program he requested from me that I was able to deliver earlier than the commit date.  We went to a place called Zeni somewhere along Saratoga Ave.  My first time to try Ethiopian food was an enjoyable experience.  We went to that place a couple more times during my stint at SST in Sunnyvale before my family and I moved here in Sacramento.  Last Easter Sunday, after hearing mass at St. John, I took Dinah and the kids to Queen Sheba to try Ethiopian food.

Combination Platter for Three - $12.99/person

        The place was located along Broadway and 17th St. in downtown Sacramento.  They didn't have a parking space for customers except curbside parking along Broadway St. so we drove around 17th St. to find a parking spot in the neighborhood.  Upon entering the place, my eyes started looking for the traditional round wicker tables.  The waitress asked us if we prefer a table or a booth but I had something else in mind.  When I asked the lady if they have those round wicker tables, she said they don't have them and asked me if I saw those in the Bay Area.  I said yes.  I also told her that a booth was just fine.

        Dinah said that I was in charge of the order since they have no idea on the items on the menu.  First I asked the lady how their per person pricing works.  After confirming that it was not the actual customer headcount but rather how many people the item was good for, I went ahead and ordered the Combination Platter for Three since it had three meat dishes, considering Danii who prefers meat more than veggies.

Enjeera

        The lady first brought us some Enjeera.  These were soft, spongy, pancake-like sheets of thin bread that were rolled up like towels.  The Ethiopians used Enjeera to pick up food from the communal platter.  

        Then the lady brought the combination platter next.  I noticed right away that their serving was more generous than the ones I've had in the Bay Area.  You wouldn't see the Enjeera lining the big platter anymore since every part of it has been covered with the menu items included in the combination platter.

The Combination Platter for Three included the following menu items:

1. Chicken Tibbs - cube pieces of chicken breast sauteed in turmeric, spiced butter, and garlic/ginger, accompanied with various mixed vegetables (onions, tomatoes, bell peppers, broccoli, cauliflower, and mushrooms).

2. Key Wot - A stew made up of selected pieces of tender beef, prepared in onions, seasoned butter, garlic/ginger, and mixed spices.

3. Lamb Tibbs - Tender chunks of fresh lamb, simmered in mild spices and garlic/ginger, along with onions, tomatoes, and bell peppers, topped off with our purified butter.

4. Vegetarian Combo - A small combination of Misr Kik Wot (Spiced red lentils, stewed in onions, garlic, and berbere sauce), Kik Wot (Yellow split peas, pureed in onions, garlic, and special turmeric sauce), Gomen (Chopped spinach and collard greens cooked with tomatoes, onions, garlic, and herbs), cabbage, potatoes/carrots, and fresh salad.

        I showed Dinah and the kids the way to eat it.  I got a roll of Enjeera, tore a tiny piece and used that to pick up some food from the platter.  The kids followed and were soon having fun eating.  Dinah said that the meat dishes were good.  She said it reminded her of Indian food somehow.  After a few minutes, this was how our platter looked like.