Queen Sheba

At Queen Sheba, Ethiopian cooking begins with injera, a thin, crepe-like bread served with spiced stews. One first-time diner said the bread’s tanginess worked well with the heat of the stews, and that it was easy to eat when wrapped around the accompaniments. Try a piece on its own, then top or roll it with stew, combining the flavour of the bread with each filling as you go.

Stews range from mild chicken doro wat to a hot version made with red pepper, and mild lamb yebeg alicha. Other choices include mild lentil misir, vegetable stew, and spicy beef or lentil stews, so there are options to match different preferences for heat and ingredients. For a closer taste of injera with stew, a set lets you choose 2 stews. One diner new to Ethiopian food chose the traditional set and enjoyed injera, beans and stews together.

To start, there are samosas filled with lentils, described as Ethiopian-style spring rolls, and skewers of chicken or goat. Some sets also include salad or an appetiser, making them an easy choice while waiting for the stews. African beer is available to drink with the meal, and one diner enjoyed honey wine as part of a course. For a dinner shared with a group, reservations are possible, and the restaurant recommends booking for dinner.