Are you looking for a culinary adventure in Tampa? Look no further than Queen of Sheba (11001 N 56th St), an Ethiopian cuisine gem not far from USF Tampa. The restaurant first opened in south Tampa back in 2007 and then moved to its now current brick-and-mortar space in 2020. Here, every visit is not just a meal but an experience to cherish, especially when you partake in the traditional coffee ceremony. You absolutely must enjoy the coffee ceremony at least once.
As you step into Queen of Sheba, prepare to be transported by the rich aroma of spices and the warm ambiance that envelops you. The show’s star is undoubtedly the injera, a fermented pancake-like flatbread with a unique spongy texture, served with every amazing dish.
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A taste of Ethiopia in Temple Terrace
Start your culinary journey with the veggie sambusas, a perfect appetizer bursting with flavor. Then, indulge in the marinated tilapia, a delightful seafood dish that will tantalize your taste buds with its vibrant spices and succulent texture.
And let’s not forget about dessert! The baklava at Queen of Sheba is nothing short of sensational, offering a sweet conclusion to your feast.
A bountiful feast for carnivores and vegans
Beyond the exceptional cuisine, Queen of Sheba’s interior is a feast for the eyes, adorned with intricate decorations that reflect the rich cultural heritage of Ethiopia.
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Having been a beloved part of the Tampa community for nearly two decades, Queen of Sheba continues to delight locals and visitors alike with its authentic flavors and warm hospitality. So, whether you’re a seasoned fan of Ethiopian cuisine or looking to embark on a new culinary adventure, be sure to pay a visit to Queen of Sheba and experience the best of Tampa’s dining scene.
Experience a dazzling coffee ceremony
If you’re still curious about the coffee ceremony, the owners break down its history, and how it works.
The Ethiopian coffee ceremony starts with someone bringing out the washed coffee beans and roasting them in a coffee roasting pan on a small open fire or coal furnace. The pan is similar to an old-fashioned popcorn roasting pan, with a long handle to keep the hand away from the heat. The woman shakes the roasting pan back and forth so the beans won’t burn, and the coffee beans start to pop. The preparer takes the roasted coffee and walks it around the room so the smell of freshly roasted coffee fills the air.
The roasted coffee is then put in a grinder called a ‘Mukecha’. This consists of a heavy wooden bowl where the coffee beans are put and wooden/metal stick called ‘zenezena’ which is used to crush the beans in a rhythmic up & down manner, like a mortar and pestle.
The crushed fresh roasted coffee powder is boiled in a traditional pot made out of clay called ‘jebena’ (J-be-na) on the small furnace. Once the coffee is boiled it is served in small cups called ‘cini’ (si-ni).
See the full menu on the restaurant’s website.
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