An experience to remember
Serving up Ethiopian and Eritrean cuisine in Bloorcourt Village, a trip to African Palace is more about the dining experience than just sating one’s hunger. It’s a quaint space, brimming with African imagery and artifacts. For those who aren’t well acquainted with Ethiopian customs, the hospitable staff will explain all the foreign dishes and the specific manner in which they are eaten.
The importance of injera
One thing new-comers to African Palace will notice is that the tables are entirely devoid of cutlery. Traditionally, Ethiopians eat with their right hands, picking off pieces of injera (the sponge-like sourdough bread) to sop up and wrap the fare. Served folded on a side plate or directly beneath the entree, injera is one of the main components of Ethiopian dining.
The menu at African Palace is balanced between vegetarian and meat dishes, with twenty entrees to pore over. Sautéed meat or vegetables, known as tibs, are one option, with choices in beet, lamb, shrimp, beef, or chicken. Other entrees span gored gored (raw or rare beef tenderloin in awaze sauce), azifa (hot or cold green lentils with lemon and jalapeno), and dulet (liver, tripe, and minced beef with hot peppers, onion, and awaze sauce). To appreciate a full range of flavours, African Palace serves platters fit for five.