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Where
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Queen of Sheba

 

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About Us

Philipos Mengistu gained his first culinary experience at the restaurant his parents operated in Addis Abeba in the early 1970’s. Philipos used to spend much of his time behind the scenes in the restaurant kitchen. He watched his mother intently over the years, learning recipes that had been passed from generation to generation through the family lineage, and picking up his mother’s expertise. One area being in blending her own version of berbere, a hot sauce common in much of the Ethiopian cuisine.

Additional Details

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