Get to know us

Our Story

Injera Hub is a tribute to our beloved mother, Tsige Ogbamichael Haile, a renowned chef and the author of the first Ethiopian/Eritrean cookbook, "Enat Gauda," published in Amharic in 1983. With over a decade of success running a celebrated restaurant and catering countless weddings and celebrations, she passed her culinary legacy to us, her children and grandchildren. From a young age, we were immersed in the family business, learning the art of traditional cooking and the value of preserving our food heritage.

Cultural Significance

Injera is the heart of Ethiopian and Eritrean cuisine. This spongy, sourdough flatbread made from teff flour is not only delicious but also a symbol of our culture and heritage. Rich in nutrients, teff is a superfood packed with complete proteins, fibre, and essential minerals. At Injera Hub, we honour this tradition by serving authentic, nutritious, and inclusive meals, offering a range of vegetarian, vegan, and meat options that celebrate the diversity of our cuisine.

Why Mercato Metropolitano?

Like Mercato Metropolitano, we are committed to preserving our food heritage for future generations. Our team includes experts in Ethiopian/Eritrean coffee, a videographer and photographer specialising in cultural events, a wholesale importer of traditional products, and a seasoned restaurant manager. Together, we aim to share our culinary knowledge and participate in educational workshops and cooking classes promoted by Mercato Metropolitano. Our nutritious and culturally inclusive menu supports local producers, farmers, and food traders, ensuring the highest quality ingredients for our dishes.

Makda Hiskyas

Manager & Importer

Semhar Hiskyas

Chef

Tsige Ogbamichael Haile

Chef, Cookbook Writer, Business Owner

Rebecca Cotti

Pastry Chef & Media Manager

Makda Hiskyas is a seasoned manager and a wholesale importer and distributor of Ethiopian/Eritrean food and beverages. With extensive experience working with

Rebecca Cotti is a keen pastry chef and the media manager at Injera Hub. With her expertise in creating delightful pastries and managing media, she plays a vital role in enhancing the

Tsige Ogbamichael Haile was a pioneering chef and the author of the first Ethiopian/Eritrean cookbook, "Enat Gauda," published in Amharic in

With over a decade of experience in Ethiopian/Eritrean cuisine, Semhar Hiskyas has honed her skills in some of the finest kitchens. Recently, she has been showcasing her culinary talents as a chef

restaurants, she is passionate about promoting Ethiopian/Eritrean cuisine and culture to a broader customer base.

at Beza Restaurant, bringing traditional flavours to a wider audience.

1983. With over a decade of success running a celebrated restaurant and catering countless weddings and celebrations, she left a lasting legacy by passing her culinary skills to her children and grandchildren.