Pero Restaurant is as rich and diverse as Eastern African culture. The spectrum Pero Restaurant cuisine can be said to lie between two dietary extremes: vegetarianism and meat-eating. The essence of good Eastern African cooking revolves around the appropriate use of aromatic spices. The skill lies in subtle blending of a variety of spices to enhance, rather than overwhelm the basic flavour of a particular dish. Pero food relies on the spices in which it is cooked, just as Japanese Sushi relies on the freshness of the meat, and Chinese food relies on the various sauces to impart the right flavour and taste. It is interesting to see an Eastern African chef at work, with a palette of spices, gratuitously sprinkling these powders in exact pinches into the dish in front of him. It is these complexities of regional food in Eastern Africa that make it a so very fascinating experience. Pero aims to bring the most traditional dishes from all corners of Eastern Africa, maintain the classicmore...
Cubed tender beef marinated and cooked with tomato, jalapeño, garlic, and berbere sauce
Beef sautéed with onions and green chilli pepper and awaze
Tongue sautéed with caramelized onions, green peppers, spices and fresh tomato sauce
Beef or Chicken Tibsi Mixed
Mixed with your choice of vegetable
Very lean and tender minced beef seasoned with mitmita and house butter. Served medium or rare.
Cubes of lean ground beef mixed with chickpeas.
Liver, tripe freshly minced lean lamb mixed with butter and mitmita
Boned lamb served sizzling on a skillet
With white or red sauce could be mild or spices
Spicy hot chicken stew with eggs
Shrimps sautéed in seasoned with Peros special sauce
Chopped fish with fresh garlic, green chilli peppers and mixed with special herbs.
Sea Bass mixed with berbere, chefs special spices (mild or hot)
Boiled split peas in a mild sauce
Cabbage, carrot and special chefs sauce
Split lentil stew in thick mild red or white Sauce with seasoning
Imported roasted chickpeas cooked with berbere sauce
Shero with Mushrooms
Cooked collard greens, onions, green peppers, seasoned with garlic and ginger
Sautéed mushrooms with onions, special sauce and a touch of Berbere.
Flaxseed mixed with onions, tomatoes and special sauce
Okra cooked with green onions, ginger and garlic (hot or mild)
Combination of beef tibsi, chicken tibsi and three vegetarian dishes.
For one person
Combination of 6 vegetarian dishes
For one person
Eritrea's coffee ceremony is an integral part of their social and cultural life. An invitation to attend a coffee ceremony is considered a mark of friendship or respect and is an excellent example of Eritrean hospitality. Performing the ceremony is almost obligatory in the presence of a visitor, whatever the time of day. Don't be in a hurry though - this special ceremony can take a few hours. So sit back and enjoy because it is most definitely not instant.
Coffee For One Person
Infused with ginger and served with popcorn
Black Forest Cake
The most popular East African spice is berbere, pronounced "ber-beray". Berbere is a fiery blend of red chile, ginger, coriander, salt, cardamom seeds, fenugreek seeds, black pepper, cinnamon, turmeric and garlic. The most popular dishes that incorporate berbere are stews. Three of the most popular stews are a chicken stew called Tsebhi Dorho, beef stew called Tsebhi Sega, and a vegetarian red lentil-based stew called Tsebhi Timtumo. Berbere can also be made into a paste and used to flavor and encrust meat dishes
Mitmita is one of the hottest spice blends. The bright orange mitmita is a powdered blend of bird's eye red pepper, cardamom seed, cloves and salt. Some East African cooking will include cumin or ginger with mitmita for a fuller flavor in beef dishes. It's served at the table to sprinkle on vegetables, potatoes or bread. Mitmita is used to treat ulcers and reduce cholesterol.
Spongy and our flat bread used to scoop up meat and vegetable stews. It is made with mainly Taff and some wheat flower. Taff is a tiny round grain that flourishes in the highlands of east Africa. It is extremely high in fiber, iron and calcium.
The essence of Eastern African cooking is found in the subtle balance of aromatic spices to enhance rather than overwhelm the base flavours of any dish. A sprinkle of this. An exact pinch of that. Chef Wondiy Beshir creates classic Eritrean recipes, with live entertainment from Friday to Sunday adding to the experience. The Winterlicious menu includes collard and split pea soup; beef tibsi, made with onion and awaze; and coffee cake.
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