Nyala adds Ethiopian traditions to tasty, affordable meals
By Daily Bruin Staff
June 3, 2001 9:00 p.m.
 DAVE HILL/Daily Bruin Senior Staff Nyala, which is
located on South Fairfax Avenue, serves traditional Ethiopian
cuisine daily from 11:30 a.m. to 11:00 p.m.
By Andrea Dingman
Daily Bruin Contributor
There are pizza places and burger joints on almost every corner,
but sometimes something more exotic is in order. When even Italian
and Chinese cuisine start to seem mundane, there’s always
Ethiopian.
Nyala Ethiopian Cuisine, located on Fairfax Avenue, serves
traditional Ethiopian cuisine in a relaxed yet festive
atmosphere.
With upbeat, authentic-sounding music and bright red walls,
stepping into Nyala is unlike any other type of restaurant. The
experience recreates the traditional Ethiopian meal not just by
serving authentic Ethiopian food but also by incorporating the
dinner customs of Ethiopia. The menu caters to the novice diner,
including explanations of all the traditions and etiquette of
Ethiopian cuisine. Rather than having to figure out the practice of
scooping up the various stews with the tangy crepe
“utensil,” the menu explains the proper method.
Additionally, the menu explains the cultural significance of
communal eating in Ethiopia: “People who eat from the same
plate will never betray one another.” With this type of
context, first-time Ethiopian cuisine-eaters will be more
comfortable trying out the tradition and dipping their crepes into
the communal stews.
For starters, the honey-white wine has a pleasantly sweet but
not sickeningly saccharin aftertaste and provides a nice contrast
to the spicy main dishes.
The leafy house salad comes in very generous portions and can
easily be split between two patrons.
As for the main dish, the vegetarian combination provides a good
introduction to Ethiopian cuisine, with five different types of
stews to sample.
The yemiser wot, a mild red lentil stew, is simmered in red
pepper, fresh garlic and ginger. It is similar to American-style
lentil soup, but this stew is thicker and spicier.
Kik alecha is a thicker stew made of yellow split peas with
onion, garlic and ginger. While the color of this stew might make
the finicky diner skeptical about the taste of the dish, it is
surprisingly delicious.
Kik alecha as one of the most popular of the five stews in the
vegetarian combination. Spicy enough to discourage more timid
eaters, it is full of flavorful spices to please the more daring
members of a party.
Nyala’s yeabesha gommen are collard greens cooked in an
Ethiopian style with several rich spices. Similar to the type of
collard greens sold at soul food restaurants, yeabesha gommen is
vegetarian and has a more pungent taste than its Southern United
States counterpart.
The mixed vegetables plate, comprised of carrots, potatoes and
cabbage seasoned with ginger and garlic, is the chunkiest of the
stews, blending the slightly sweet flavor of cabbage with an ample
amount of spices.
The berbere, a pureed hot red pepper paste, is the spiciest stew
on the menu. Luckily, the “injera” crepe’s tangy
aftertaste tones down the zesty kick of the berbere, along with the
honey wine.
The service at Nyala is pleasantly relaxed and the waiters are
considerate and willing to explain any questions that diners have.
This no-frills service approach adds to the laid-back atmosphere of
the restaurant.
Anyone who is looking for a tasty meal at a reasonable price,
set in a casual ambience will enjoy a visit to Nyala.
Nyala features a vegetarian buffet Monday through Friday from
11:30 p.m. to 3 p.m. for $4.95. The restaurant also has as a full
bar and live music from 11 p.m. to 2 a.m. on Friday and Saturday
nights.
