• Ethiopia •
TANA ETHIOPIAN CUISINE
September Showcase
5929 Baum Blvd, Pittsburgh, PA 15206
(412) 665-2770 [email protected] Sun-Th: 5-9:30PM; Fri-Sat: 5-10PM https://tanaethiopiancuisine.com/site/restaurants/tana-ethiopian-cuisine/#/page-home |
Located on the edge of East Liberty, Tana Ethiopian Cuisine provides Pittsburgh with an authentic look into the country of thirteen months of sunshine: Ethiopia. Named after the largest lake in Ethiopia, the source of the famous Nile River, and the lifeline of Egypt and Sudan, Tana stands tall as the only Ethiopian restaurant in all of Allegheny County.
Owner
Twenty years ago, Seifu Haileyesus traveled to the U.S. in pursuit of higher education and the fulfillment of the "American dream". After learning of growing conflict and unrest in his home country, he decided to stay in the U.S. and get involved in the trucking industry. Ten years of this experience and the lack of Ethiopian culture in his local community fueled his desire to start his own business, and thus, Tana Ethiopian Cuisine was created.
During our conversation with Mr. Seifu, his love for the U.S. really shone through. On multiple occasions, he expressed his immense gratitude of the opportunities he has found here and his appreciation of the motivated spirit that drives this country forward. After our meal, he offered us parting words of encouragement. He emphasized the importance of studying hard and using our skills to determine our level of success. He wanted us to know how blessed we are to live in the U.S., “truly the land of opportunities” where the sky's the limit. These words, in combination with his unique perspective on the things we often take for granted, were truly moving. We ended our discussion by sharing our own personal stories, and his genuine interest in our lives was evident. He found a way to make a personal connection with each of us, imitating the familial culture he described of Ethiopia.
Ethiopia
Mr. Seifu was also able to provide a detailed introduction to the history and culture of Ethiopia, which is the fastest growing country in Africa. He explained how the population of around 105 million people consists of about 72 tribes, but is dominated by a powerful few. Currently, there are two main religions-- Islam and Orthodox Christianity-- but the two groups live peacefully together and exhibit mutual respect for the other.
Ethiopia had a long history of being ruled as a kingdom, but this ended in the 1970s with a military coup. For part of this period, the country was subject to the forces of colonialism after the Italian army invaded under Benito Mussolini. After Italy relinquished control and the coup prompted the civil war, the government became a socialist regime and aligned with the Eastern block for 17 years. Mr. Seifu explained that for the past 27 years, Ethiopia lived under a corrupt government, but is slowly emerging from this corrupt rule under the new prime minister.
Throughout this time, the culture of Ethiopia persisted. Mr. Seifu described the society he grew up in as communal where sharing dinner and coffee with friends and family was common. Though these living patterns are changing slowly with economic growth, he recalls from his childhood the many times his mother would prepare large meals and invite neighbors to their home to enjoy them together. As a result of the traditional gender-based division of labor, he did not cook, but would watch and learn as his mother and sisters used techniques he would later employ in the U.S.
Food
The culture of sharing was evident in the generosity exhibited by Mr. Seifu and his staff who very quickly brought our group many of their favorite dishes. The first dish we sampled, known as sambusa, consists of a flaky dough wrapped around a filling of beef, chicken, or lentils. The triangle shaped appetizers are reminiscent of the Indian samosa but with non-vegetarian options. Stuffed with an abundance of spice and flavor, no supplemental sauces were required-- a savory trend which continued throughout the courses.
Following the sambusas, we were given a plate of five vegetarian wots, a thick stew-like blend, on top of a large sourdough bread known as injera. One thing that was impressive regarding Tana was that the owner makes all of the injera in house, a process which requires the dough to ferment for three days after being mixed. Haileyesus imports the majority of the ingredients from Ethiopia, including teff, an ancient gluten-free grain and a staple in Ethiopian cuisine. The injera was soft and spongy with a subtle flavor other than a slight sourdough aftertaste. The texture and neutral taste made it perfect for scooping and sopping up the other foods. We found this aspect of the meal to be a unique Tana quality, as it really added to the charm and authenticity of the food. The server taught us to rip off a piece of the injera and use it to pick up the vegetables, and Mr. Seifu later told us that to eat with your hands in a family style is an integral part of Ethiopian culture. An interesting anecdote that emphasized the lessened importance of silverware and revealed the history of Ethiopia as a colony was the owner’s sharing of the many times he scooped handfuls of spaghetti up with injera as a child.
Some of us also had the chance to try the Doro Tibs, a seasoned chicken over rice (we opted for rice instead of the traditional injera with which the meal is usually served). In addition to the meat, we were given two vegetable side dishes of our choosing, we chose the Shiro Wot and the Fossolia. The Shiro Wot, made of ground chickpeas, was incredibly flavorful and the Fossolia, a dish of mashed up green beans and carrots, was a group favorite. Both vegetable dishes were rich in flavor and cooked to perfection.
Some also split the Doro Wat, which is a specialty dish typically served at holidays or when company is visiting. This dish consists of a chicken leg and a hard boiled egg in Kay Wot in Berbere Sauce or Alicha Wot in Turmeric Sauce served over injera. We ordered it in the Kay Wot Berbere Sauce, which has a flavorful bite to it. It was delicious, with plenty of flavors and spices, and is one of Mr. Seifu’s favorite Ethiopian dishes.
Overall, we found that Tana is a wonderful way to engage in Ethiopian culture. With authentic decorations and flavorful food, the great care taken by Mr. Seifu and his staff to ensure a unique cultural experience is evident in all respects. As Mr. Seifu did for us, we can’t wait to share this food and experience with friends and family in celebration of the Ethiopian way of life.
Owner
Twenty years ago, Seifu Haileyesus traveled to the U.S. in pursuit of higher education and the fulfillment of the "American dream". After learning of growing conflict and unrest in his home country, he decided to stay in the U.S. and get involved in the trucking industry. Ten years of this experience and the lack of Ethiopian culture in his local community fueled his desire to start his own business, and thus, Tana Ethiopian Cuisine was created.
During our conversation with Mr. Seifu, his love for the U.S. really shone through. On multiple occasions, he expressed his immense gratitude of the opportunities he has found here and his appreciation of the motivated spirit that drives this country forward. After our meal, he offered us parting words of encouragement. He emphasized the importance of studying hard and using our skills to determine our level of success. He wanted us to know how blessed we are to live in the U.S., “truly the land of opportunities” where the sky's the limit. These words, in combination with his unique perspective on the things we often take for granted, were truly moving. We ended our discussion by sharing our own personal stories, and his genuine interest in our lives was evident. He found a way to make a personal connection with each of us, imitating the familial culture he described of Ethiopia.
Ethiopia
Mr. Seifu was also able to provide a detailed introduction to the history and culture of Ethiopia, which is the fastest growing country in Africa. He explained how the population of around 105 million people consists of about 72 tribes, but is dominated by a powerful few. Currently, there are two main religions-- Islam and Orthodox Christianity-- but the two groups live peacefully together and exhibit mutual respect for the other.
Ethiopia had a long history of being ruled as a kingdom, but this ended in the 1970s with a military coup. For part of this period, the country was subject to the forces of colonialism after the Italian army invaded under Benito Mussolini. After Italy relinquished control and the coup prompted the civil war, the government became a socialist regime and aligned with the Eastern block for 17 years. Mr. Seifu explained that for the past 27 years, Ethiopia lived under a corrupt government, but is slowly emerging from this corrupt rule under the new prime minister.
Throughout this time, the culture of Ethiopia persisted. Mr. Seifu described the society he grew up in as communal where sharing dinner and coffee with friends and family was common. Though these living patterns are changing slowly with economic growth, he recalls from his childhood the many times his mother would prepare large meals and invite neighbors to their home to enjoy them together. As a result of the traditional gender-based division of labor, he did not cook, but would watch and learn as his mother and sisters used techniques he would later employ in the U.S.
Food
The culture of sharing was evident in the generosity exhibited by Mr. Seifu and his staff who very quickly brought our group many of their favorite dishes. The first dish we sampled, known as sambusa, consists of a flaky dough wrapped around a filling of beef, chicken, or lentils. The triangle shaped appetizers are reminiscent of the Indian samosa but with non-vegetarian options. Stuffed with an abundance of spice and flavor, no supplemental sauces were required-- a savory trend which continued throughout the courses.
Following the sambusas, we were given a plate of five vegetarian wots, a thick stew-like blend, on top of a large sourdough bread known as injera. One thing that was impressive regarding Tana was that the owner makes all of the injera in house, a process which requires the dough to ferment for three days after being mixed. Haileyesus imports the majority of the ingredients from Ethiopia, including teff, an ancient gluten-free grain and a staple in Ethiopian cuisine. The injera was soft and spongy with a subtle flavor other than a slight sourdough aftertaste. The texture and neutral taste made it perfect for scooping and sopping up the other foods. We found this aspect of the meal to be a unique Tana quality, as it really added to the charm and authenticity of the food. The server taught us to rip off a piece of the injera and use it to pick up the vegetables, and Mr. Seifu later told us that to eat with your hands in a family style is an integral part of Ethiopian culture. An interesting anecdote that emphasized the lessened importance of silverware and revealed the history of Ethiopia as a colony was the owner’s sharing of the many times he scooped handfuls of spaghetti up with injera as a child.
Some of us also had the chance to try the Doro Tibs, a seasoned chicken over rice (we opted for rice instead of the traditional injera with which the meal is usually served). In addition to the meat, we were given two vegetable side dishes of our choosing, we chose the Shiro Wot and the Fossolia. The Shiro Wot, made of ground chickpeas, was incredibly flavorful and the Fossolia, a dish of mashed up green beans and carrots, was a group favorite. Both vegetable dishes were rich in flavor and cooked to perfection.
Some also split the Doro Wat, which is a specialty dish typically served at holidays or when company is visiting. This dish consists of a chicken leg and a hard boiled egg in Kay Wot in Berbere Sauce or Alicha Wot in Turmeric Sauce served over injera. We ordered it in the Kay Wot Berbere Sauce, which has a flavorful bite to it. It was delicious, with plenty of flavors and spices, and is one of Mr. Seifu’s favorite Ethiopian dishes.
Overall, we found that Tana is a wonderful way to engage in Ethiopian culture. With authentic decorations and flavorful food, the great care taken by Mr. Seifu and his staff to ensure a unique cultural experience is evident in all respects. As Mr. Seifu did for us, we can’t wait to share this food and experience with friends and family in celebration of the Ethiopian way of life.