"Names after the beautifully woven straw bowls that accompany many Eritrean meals, Mosob restaurant flys the banner for region in west London. Open since 2004, Mosob starts of course with an injera base, accompanied by an assortment of niceties to go with it. Zigni, a spicy rich stew, bamia mis siga, an okra stew with beef, and quanta fitfit, a specially prepared dried meat are particular treats, as are the vivid assortment of plant-based non-meat toppings. After the food has settled, bunne, a traditional coffee, is served in a jebena — horsehair filtered copper pot — and finjal cups." - Riaz Phillips
