African Food Adventure

‘Martha Stewart’ has been curious to try African cuisine for an eternity and a day. But I’ve procrastinated until now as…I was just not that keen. Call me narrow minded, but I just didn’t think it would be nice!

But it would be selfish of me if all our foodie adventures were dictated by my food preference. So it was convenient when I found a Groupon voucher for Ethiopian food at Jambo Jambo.

We were joined by the Mongolian and my other bff. In the course of explaining to my other bff how we came to eat at this Ethiopian joint, it came to light that when that when ‘Martha Stewart’ said she wanted African food, she meant Moroccan food. >.<”

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The restaurant was small but brightly decorated with photos, posters and traditional decorations
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That’s their flag!
The entrees were sambusa filled with lentils, onions, green chilli and garlic. The chapti is spicy, raw, mince beef wrapped in lettuce. In the middle is honey.
The entrees were sambusa filled with lentils, onions, green chilli and garlic. It was like an Indian samosa and I quite enjoyed it. The other entree was a spicy, raw, mince beef wrapped in lettuce, which reminded me of steak tartare. Also on the plate is a chapati, an unleavened flatbread which is dipped in the honey.

We noticed that the table next to us were handed towels to wipe their hands. Both ‘Martha Stewart’ and my other bff were a bit cut that this wasn’t also offered to us. Perhaps this was because we were on a Groupon deal, but it would have been handy to clean our hands given we had to use our hands to eat.

The mains, various concotions of chicken, lamb and beef, served on a giant injera, the national food of Ethiopia. As the owner explained, injera is a flatbread made predominantly from teff, and is fermented which gives it its distinctive tangy flavour. Its porous texture makes it a good tool to pick up the dishes. The mains range from curry-like to stir-fry like. Although the flavours don't really sing to me, they masked the tanginess of the injera well.
We chose various concoctions of chicken, lamb and beef as mains which were served on a giant injera, the national food of Ethiopia. There is also more injera served on the side. As the owner explained, injera is a flatbread made predominantly from teff, and is fermented which gives it a tangy flavour. Its porous texture makes it a good tool to pick up the dishes. The mains range from curry-like to stir-fry like. Although the flavours don’t really sing to me, they masked the tanginess of the injera well.

At this stage, none of us were too impressed. The servings were quite small – each pile of food in the photo is a main which ordinarily costs $25. Yet despite the size, we still didn’t wipe the plate clean, cos well….

Dessert was black sesame and mango ice cream. Both were really nice, the black sesame was subtle, and the mango was very fresh, almost like fresh mango.
Dessert was black sesame and mango ice cream. Both were really nice, the black sesame was subtle and creamy, and the mango was very fresh, almost like fresh mango.
The owner came out of the kitchen with a smoking pan of coffee beans. It smells burnt, but  both myself and liLI found ourselves pouring cup after cup of this brew. It's like a short long black.
Around dessert time, the owner came out of the kitchen with a smoking pan of coffee beans. It smells burnt, but both me and my other bff found ourselves pouring cup after cup of this brew. It’s like a short long black.

Jambo Jambo is probably the most adventurous foodie adventure for ‘Martha Stewart’ and I, and although it’s probably safe to say that none of us will be back in a while, it’s always good to try something different once in a while.

Jambo Jambo African Restaurant on Urbanspoon

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