WALIA ETHIOPIAN RESTARUANT BRINGS ETHIOPIAN FOOD TO THE GREAT MANCESTER CITY OF CONNECTICUT.
FAMILY OWNED GLUTEN FREE & VEGAN FRIENDLY MADE WITH LOVE FOOD
A celebration of East African culture.
Ingredients are handmade in Ethiopia by our family.
Walia Ethiopian restaurant opened in June 2018 and is located at downtown Manchester, Connecticut. Since opening, Walia has been serving quality and traditional Ethiopian plates at the hands of Chef Mimi, a longtime resident of Hartford area.
Walia is proud to serve cuisine honoring to the beautiful countries we represent. It is a family-owned and operated restaurant and our goal to our patrons is to educate, feed and welcome you into our home.
Injera , a traditional bread of Ethiopians is made from Teff(ጤፍ ), a fine grain—about the size of a poppy seed—that grows predominantly in Ethiopia and Eritrea, and comprises the staple grain of their cuisines. The grain has a very mild, nutty flavor, and it packs a serious nutritional punch.
Teff has an excellent balance of amino acids, and it is also high in protein, calcium, and iron. Ground into flour, teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements the exotic spices found in the regional food. It can also be ground into flour to make an excellent gluten-free flour alternative.
Teff’s history traces back thousands of years,to ancient civilizations of Abyssinia, as a reliable support to our early ancestors’ survival. Attracted to its delicious taste, gluten-free composition, and versatility, more consumers are committing to teff. Along with other alternative grains like quinoa and millet, this grain has become well-known in the health foods community because of its great nutritional value.