Toukoul

Toukoul is the second Ethiopian restaurant we’ve visited in Belgium, after Kokob. In fact, the chef of Kokob left after a few years to set up Toukoul, and I think he took some of the staff with him, so it’s no great surprise that the food is of a similar type and quality.

It’s a large and open space, tastefully but minimally adorned with cultural brac-a-brac. Windows and doors at both ends keep it bright. The singer and keyboard player in the corner performed light jazz throughout the evening. Not my cup of tea, but nice if you’re into that kind of thing.

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Ethiopian beer, bien sur.

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An amuse-bouche of injera (a millet-based spongey bread) and aubergine.

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More injera for the main course.

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Which is a large plate of injera covered with a selection of vegetarian stuff (salad, white cheese, spinach, peppers, peas and lentils, mushrooms, beetroot, and so forth).

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Another plate with more of the same, plus some chicken in the middle. The white dome in the centre is a hard boiled egg.

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Lamb.

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Beef.

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The waitress explained to our two guests how to eat it: tear of a strip of injera and use it to pick up a little of each dish. She then put it in their mouths as a kind of offering, but from that point on they were allowed to feed themselves.

It was all very tasty and interesting, although, as I’d found before with this kind of meal, eating a piece of bread with literally every mouthful means that I get full pretty quickly. Service was friendly, if a little on the leisurely side, but the company was good and we needed the time to digest, so that wasn’t so much of a problem.

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2 thoughts on “Toukoul

  1. J July 2, 2012 / 4:28 am

    I adore, adore, adore Ethiopian food. The meat dishes are just OK in my book, but the vegetarian dishes are SO good (esp the lentils…I think Ethiopian lentils are my favorite ever). You’re right, though, that the injera with every bite does fill one up quite quickly. Maya’s been a fan from a very young age…she esp loves the injera, which she calls, ‘squishy bread’. Yum.

    I’ve had Chinese food in California, Philadelphia, and Paris. Different in every place, especially in Paris. It makes me wonder if Ethiopian food varies much? I’ve had Ethiopian in Washington D.C., and Oakland, and it was pretty much the same, though the one in DC was the best I’ve ever had. Wish I lived closer than 3,000 miles away from it.

    Like

    • simonlitton July 2, 2012 / 8:25 am

      I did wonder if the injera thing was the basis of their entire cuisine, or just the most popular option (like pasta for the Italians), but from what I’ve read it seems that it does form the basis of most meals. Maybe another restaurant would offer a different variety of “toppings”?

      Like

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