African$$
Eritrean food is characterised by the 27-spice blend, berbere, that’s cooked into curry-like dishes. Little Africa’s owner/cook Ruta Ukbagerish is an expert at wielding the spice. With it she can bring alive pumpkin or add depth to lamb. Combination plates (vegetable or mixed), served on tin trays lined with injera to scoop up the food, are great value. Rich with flavour and spice, the veg combo comes with dhal-like bean dishes: thick, mildly seasoned split lentils, cumin-spiced buttery fava beans and chickpeas cooked in berbere. A fresh, lemony salad tops it off.
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