– [Menge] Hi Sheldon. – Hello. – Welcome to Seattle. – Thank you. I can already smell the
spices right off the bat. – [Menge] Yeah, this is the Jebena market, where we sell most of our spices for others to take home and make their own. – [Sheldon] Martha
emigrated at a young age to support her siblings back in Ethiopia. Now Menge, the youngest
of them, is by her side. Together they co-own Jebena
Cafe, which has become the hub of a growing Ethiopian
community in North Seattle, offering authentic Ethiopian
cuisine through their restaurant and their
grocery store next door. – The main ingredient to
make injera – Ethiopian bread – is called the teff flour, the
tiniest grain in the world. Here is your starter, it is the yeast, we call it irsho. – So this is a batter
that you make ahead and you pull from it as you need it. – That’s right. – Like a sourdough. Is this something that
everybody makes it at home? – Everybody. You eat everything with
Injera bread in there. The next process is called absee. We’re gonna take from the same ingredients after two days or three days and we’re gonna mix up with hot water. That’s gonna go add up to
the one you already rised up. – I love how it gets
flavored by it’s own self. – [Menge] Exactly. – [Sheldon] After three
days, this is how it looks. – [Menge] Yeah. – [Sheldon] It’s like a pancake batter. – [Menge] That’s right. Ready for the first batch. (whimsical music) – That was amazing. The flick of the wrist. Yes. You can smell the fermentation
coming off of that. – [Menge] Exactly. – Can you give me your hands? Into my hands, see I got it right here. – Alright. – I got it right in the palm. – Slow, slow. – Oh, no. – It’s okay, you can come
back later, don’t worry. Keep on going – [Sheldon] I think it’s good. – Yeah, yeah. What we have missing
is the sauce and stuff that goes on top of it. It’s called fish tibs tilapia. (thundering music) This has some garlic, some
ginger and salt in it. Garlic and add your berbere to it. Butter is clarified
with five, six different kind of spices. – [Sheldon] Beautiful. – [Menge] Boiled together. Tomato and jalapenos. – The color is beautiful. – [Menge] This is traditional,
so you cut a piece off. There you go. – Whoa. I love the tartness
of the injera, it’s like eating sourdough and then all the spices. It’s so good. You also learn to cook
from your mother, Martha? – Yes. Even though I left at a young
age, I learn it from her. – [Menge] This is called
the kitfo, the ground beef with jalapeno, onions, some cardamom, some chili and clarified butter. It has to be mixed pretty well. (fun music) – Gursha, gursha, gursha. This is gursha. – You show the person that you care about. It means, let me feed you. Mom was she would just keep coming to you. Five of your bites in one. – Oh shoot. I wish mom was here to do that. Gursha, gursha. – We are in between 50
to 60,000 Ethiopians. – [Martha] In Seattle. – In Seattle. – I know the people who
lives from Canadian border all the way to Portland,
it’s spread out so huge. – Yeah, especially now, there’s
a lot of Ethiopians coming. – Yeah. – They are supporting us so good. – What was your journey
from Africa to here? – She was the first one
to get out of the country about 27 years to Greece. From Greece to Canada. – So from Canada you came down to Seattle. – Yes, when he came from Ethiopia. – She was too young when
she left the country. There was a ton of
responsibilities, the next mother and also help the rest of us grow. I’m the last one, Martha is the first one. In between there is four. I got here back in 2011
and started by working two, three jobs in America. Cazinos, Office Depot,
working on other companies. – So after a few years in
Seattle you guys had an idea to open up a restaurant. – I was. – She was working a couple of different restaurants in Seattle. – As a waitress. – Oh you were working in the restaurants? – I was pushing Martha,
you can open your own, you can own one. The same year I start working with her. Me and Martha had a unique experience. The same year I start working
with her, I was diagnosed with a brain tumor. The situation got better, quick. About a year, year and a half
later that Martha….Martha’s turn. – The brain tumor for me. – Ooooh… through the whole
time you were going through treatment and all of that,
Jebena Cafe still yet going. – Never been closed, I mean it was … – Never been closed. – You guys started off
with the restaurant, but next door there is a market,
but that wasn’t always there. – People not coming only for our food, just also the support. We can say thank you for
our customers by showing them how to make a little
bit of Ethiopian at home. – Oh they can take it home with them. – Spices, Injera,
everything you have here, we have it in there. – Now the restaurant,
there’s lines out the door. – Oh my God, there’s a lot
of good people in here. – I see why, the proof is in
the pudding, as what they say. – [Martha And Menge] Yeah. – [Menge] We do everything from our heart. That always pays off. – Hey, that look beautiful. Wow, hey, hey, high five, all right.