Searching for a rewarding career in NYC? There could be a position waiting for you at NYCEDC. ›
New York City is known for its vastly diverse culinary offerings due to the multitude of people who have made homes here from countries all around the world. While many people are content to enjoy the offerings around the city, Hiyaw Gebryohannes wanted to bring a little bit of his home country, Ethiopia, to the palates of New Yorkers.
Hiyaw is the creator of Taste of Ethiopia prepared foods, which are produced at Hot Bread Kitchen in La Marqueta. Seeing that New York City – where one should be able to find just about any type of food they crave – distinctly lacked Ethiopian culinary offerings, Hiyaw decided he would make his own. He features his home-country favorites, which are surprisingly simple for how flavored and colorful they really are.
The lineup includes brightly tart collards called “gomen” that pack a little kick of jalapeño heat; split yellow peas, or “kik,” that open with a burst of turmeric and sweet ginger; and spicy red lentils called “misir” that provide an introduction to berbere, an Ethiopian spice blend along with mellow cumin. All the recipes are all-natural and vegan and the injera bread, which Hiyaw also produces, is gluten-free.
Hiyaw follows in the footsteps of his mother who owns Ethiopian restaurants in Michigan where he lived prior to moving to New York City. Like her, he strives to share a taste of his home country. Taste of Ethiopia prepared foods can be found at Westside Market, Westerly Market, Brooklyn Fare, Union Market, and Foragers Market.
Taste of Ethiopia is one of the winners of the NYC Fancy Food Show Contest and is headed to Washington D.C. on June 17th to participate in the NASFT 2012 Summer Fancy Food Show. Find out more about NYCEDC’s initiatives to support immigrant entrepreneurs.
Photo Credit from top to bottom: Anthony Lanzilote for New York Daily News/New York Daily News, Chester Higgins Jr. for The New York Times