Ever since Nigerian Sore Shields moved from State College to go back to school and closed The African Market (near Websters, back around 2009), State College has boasted no source for authentic Ethiopian cuisine. Sore used to sell frozen stews to Ethiopian students. Even then, there was NO local source of authentic locally made teff injera, the wonderful but perishable stable of Ethiopian meals.
That has all changed with the arrival of Chef Etayehu Zenebe in Centre County! Etayehu has been in the area over a year now, and quietly begun preparing and selling her injera to individuals and groups, requiring only that orders be placed 4 days in advance (to allow proper fermentation of the dough), AND that customers pick up their orders themselves since she works out of a rented commercial kitchen. She is very hard-working and generous.
She prepares both vegetarian and nonvegetarian dishes, as well as injera. I envy her her skill which far surpasses my own. Here is a typical example of some vegetarian dishes she shared with us yesterday (from right to left).
Tikur Gomen (black cumin seeds with collard greens)
Tikil Gomen (cabbage)
Misir wat (red lentil stew)
Azifa (green lentil dip)
And, of course, Injera (Ethiopian sour flatbread) at the top.
Her food has been featured at Tap Root Kitchen.
For more information, she may be reached by phone at 717-618-2346 or email at firstname.lastname@example.org.