Jambo Jambo Africa
Expect spice-heavy stews, spongy flatbread and friendly service at Sydney's long-running Ethiopian restaurant.
Joseph Bekele first opened his Ethiopian restaurant Jambo Jambo in Crows Nest in 2012 in a bid to share his passion for the cuisine and culture with Sydneysiders. In 2018, Bekele set up new digs for the restaurant in Glebe, where it has been delighting locals with its spice-laden stews ever since.
In keeping with Ethiopian tradition where everyone eats from a communal plate, Jambo Jambo's menu is mostly built around platters for two. The combination platter includes your choice of three dishes for $75 or six dishes for $95 — think misr wot (spicy split lentil vegetable stew), key wot (slow-cooked goat stew) and kitfo (lean beef warmed in spiced butter and hot chilli and served rare). Bekele imports the spices used directly from Ethiopia.
These stews are served atop injera — a spongy and slightly tart bread made with teff (an Ethiopian grain). The suggestion is to tear off pieces of the injera and use it to scoop the food directly into your mouth — no cutlery required. The platters also come with a mixed entree and freshly roasted Ethiopian coffee or ice cream. If there are more people in your group, you can up the servings by just $30 per person.
Images: Terence-Kent Ow
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