London boasts a variety of top-notch eateries representing cuisines from all over the world. Injera Hub, run by chef Tsife Haile, is no exception, specialising in delicious Eritrean cuisine – but before finding its new home in Ilford’s Mercato Metropolitano, the cherished restaurant was forced from its previous spot by skyrocketing rents.
Chef Tsige Haile, a celebrated Eritrean culinary expert in Ethiopia and author of a cookbook used in cooking schools, made the move to London to further her expertise in global cuisine. She dedicated six years to chef training in Hammersmith.
Jamie Oliver, who was among the examiners, witnessed only two individuals pass the rigorous course that year, with Mrs. Haile being one of the successful candidates. With aspirations to launch an international restaurant, she settled in London with her three daughters.
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Starting with a catering gig through an agency, she eventually established her own eatery on Essex Road in Islington. Her daughter, Heaven Hiskyas, recounted, “She ran her restaurant for 10 years, but then the area developed, prices skyrocketed, and her landlord increased her rent significantly as they got a better offer from a franchise.”
Despite holding a 25-year lease and pouring years into the venture, Mrs. Haile was forced to shut down her cherished establishment. Nearly ten years later, her ambition was reignited by the support of her daughters, reports Essex Live.
While one daughter took to importing Ethiopian beer to introduce their African heritage to the UK, Heaven promoted their mother’s dishes among local businesses. Heaven explained, “Mercato Metropolitano reached out to us and offered us a food stall in Ilford, and that’s how Injera Hub came to life.”
The beloved Injera Hub has passed its legacy into the hands of Mrs. Haile’s daughters: Heaven, Makda, and Semhar. Dishing out her pride in their heritage, Heaven shared, “But our mom is still in the background, ensuring the quality of her recipes. We’re excited and confident about the food and flavours she has perfected over the years.”
The hub dishes up both fiery and mild curries served alongside rice or injera, the traditional Ethiopian sour flatbread, complemented with a fresh salad. The chickpea curries are richly flavoured, with a balance of expertly-chosen spices. Heaven opened up about their mother’s continuing influence: “This is what she loves and wants to continue her legacy. She will keep writing books, which are well-sold in Africa, but her passion for cooking and crafting new recipes remains strong.”
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