All-you-can-eat Ethiopian for $8.99

By Pamela

All you can eat vegetarian Ethiopian food for only $8.99? We are very lucky in Ottawa.
On Sunday my partner and I visited the East African Restaurant to try out their all-you-can-eat vegetarian (actually, vegan) Ethiopian buffet. We were going for a long hike after, and wanted something that would give us a lasting source of energy.

For $8.99 per person, you really can’t go wrong. The buffet features a half dozen hot dishes, mostly lentils and vegetables in sauce ranging from mild to very spicy, as well as a few cold options. There was no shortage of injera. I filled my plate twice.

Only one of the options at the buffet is on the restaurant’s usual vegetarian platter, and I’ll admit that I missed the other two. But there were new options I’d never tried, including spiced zucchini, which was delicious.

The buffet runs seven days a week, from 11 a.m. until 3 p.m. While NCVA members have a 10 per cent discount here, it does not apply to the buffet. But if you’re looking to fill up on the cheap, this is a good way to do it. We followed our meal with a two hour hike on some of Gatineau Park’s toughest trails, and were still satiated five hours later.

East African Restaurant
376 Rideau Street

3 thoughts on “All-you-can-eat Ethiopian for $8.99”

  1. Ohhhh mannnn! I can’t wait to go. Ethiopian is one of my favorites and I can’t wait to try new dishes. I’m going to have an aneurysm if I don’t get some soon.

  2. Neil and I went today…It was completely amazing. We practically inhaled everthing though, so we were done in less than ten minutes. Yum. I think I like Blue Nile’s injera a bit better (flatter with a finer texture), but East African may have an edge on the actual dishes. Tho’ I’ve only tried 2 lentil dishes at Blue Nile and EA’s buffet had six, so it’s hard to compare. Really cool decor too πŸ™‚

  3. RECIPES: Vegetarian Ethiopian Feast, 9 recipes
    β€’ Berbere – the spice mix used in many Ethiopian recipes
    β€’ Niter Kibeh – the spiced oil (butter) often used in Ethiopian cuisine
    β€’ Ethiopian Lima Beans
    β€’ Gomen (Collard Greens)
    β€’ Doro Wat
    – a vegan version of Doro Wat, an Ethiopian chicken stew
    – recipe uses TVP, instead use seitan, tempeh or firm tofu cubed
    – TVP(texturized vegetable protien which has MSG (monosodium glutemate, an allergen and carcinogen)
    β€’ Yetakelt We’t (Vegetable Stew)
    β€’ Spicy Red Lentil Stew (Miser Wat)
    β€’ Ethiopian Dressing- a dressing that is used on the garden salad
    β€’ Injera
    – the crepe used to lay the food on and also served on the side to pick up the food
    ( No utensils needed, just clean hands!)
    See recipes at the following link:
    TEFF Flour – Flour used in making Injera, is GLUTEN-FREE and is found at the Bulk Barn. Alternate Injera Recipe accompanies the TEFF bin at the Bulk Barn. This recipe is diferent from the recipe at the above mentioned link,

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