Adulis

The name derives from an ancient port on the Red Sea, and many of the ingredients used at Adulis – the spices, the finely ground chickpeas for the shiro, the teff grain in the injera bread – are directly imported from Eritrea. Traditionally spicy dishes are served mild, though the owner tells us you can specify the full spice kick if you want it (this isn’t stated on the menu). Shimbra assa – chickpeas mashed into balls and roasted in an Eritrean tomato sauce called tsebhi – made up in its flavours of ginger and garlic what it lacked in berbere (traditional Eritrean spice mix). One dish that did not include any berbere was alicha, a dish of chopped potatoes and vegetables cooked in tomatoes and olive oil with a touch of ginger and garlic. All meals are served either with injera or rice, and bottles of Asmara beer are available. Chilled desserts are bought-in; the alternative is to order a coffee and enjoy the aroma of freshly ground beans taking charge of your nostrils. Walls are adorned with paintings of traditional Eritrean life and ornaments such as sandals, symbolising the struggle for independence (sandals were the only footwear worn by soldiers during the 30-year war of independence from Ethiopia).

Time Out Eating & Drinking Guide 2008

Services:

Booking: Booking advisable
Child facilities: Babies and children welcome: high chairs; nappy-changing facilities
Entertainment: live band 10pm-midnight Fri-Sun
Function room: Separate room for parties, seats 150
Takeaway service: Takeway service

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