"Addis Nola’s Ethiopian cuisine, which uses the ancient grain teff to make spongy injera bread and jollof, is naturally gluten-free. Much of the menu rests on plant-based ingredients, with spiced seafood and meat also in the mix. Ethiopian jollof is one example, a veggie side or a main cooked with berbere spice, smoky tomato, and optional chicken, fish, or shrimp." - Beth D'Addono, Eater Staff
Addis Nola
