Tsehay was very involved with the food that came out of her kitchen, she did not purchase spices but instead but made everything by hand. She prided herself in the garden she maintained, always producing fresh fruits and vegetables from her own backyard. She frequently visited the local farmers market to ensure the freshness of every ingredients used to prepare her berbere, kibe and shiro, all key ingredients that define the distinct flavors of Ethiopian cuisine. All while continuing the tradition of teaching her own daughters the fine art of spice making and cooking. “slit down, peel all the garlic, shave the garlic, lay it out to dry with black seed, and then grind,” Selam fondly recalls.

Selam has studied and admired her mother’s strength, work and dedication to her craft from childhood and into adulthood, she is grateful to now share it with the world. As a dedication to Tsehay, the restaurant will put the same love and passion into every dish we send out of the kitchen.