Awash, a multitude of Ethiopian flavours
We’re back today to discover one of Geneva’s first Ethiopian restaurants, theAwash. The restaurant owes its name to one of Ethiopia’s main rivers, and its reputation to the delicious flavours typical of the region. As you cross the threshold, you notice that the restaurant is divided into two parts, one traditional, with low wooden tables and poufs, the other with simple, modern furniture. It’s on this side that I take my seat and linger over the bright colors of the walls, the plants and the decorations that give the place an exotic touch.
Vegetarian sambusas
For starters, I choose the Vegetarian Sambusas, the Ethiopian version of samossas, but topped with lentils simmered in spices. As an accompaniment, we’re served a delicious sauce made with garlic and green chili, which adds the perfect kick to these mouthfuls. The combination of the warm, comforting lentil filling with the cold, spicy sauce is just divine.
The “vegetarian tasting menu” is a natural choice. Like an Ethiopian gastronomic ambassador, it features a variety of small sauces served on an injera, a large pancake used as a platter. After lifting the magnificent wicker cover, the tasting begins. The journey begins with a piece of crêpe dipped in one of the sauces, or two if you’re feeling daring! Between the garlic-sautéed spinach that melts in your mouth, the various lentil and pea stews with spicy spices and the vegetables cooked with herbs, this dish is a delight.
Flavor variations
The ability to vary flavors by switching from one sauce to another is the whole point of this dish. The lightness of the injera is a wonderful accompaniment to each preparation. I can only recommend that you discover all these hidden flavors during a gastronomic detour in the Pâquis district.
