- $15 for $20 worth of northeast African cuisine for dinner
- Click here to view the menu
Horn of Africa
For years, food was the only connection Mohamed Yousef had to his home country of Ethiopia. He fled during the civil wars of the 1980s, landing in a Sudanese refugee camp before moving to Cairo on a UN scholarship. It was there he met and married his wife, Khadija, who stayed behind to work as a chef when Mohamed relocated to the United States to pursue a career in business. Once he had enough money to send for Khadija, they decided to combine their business and culinary talents by setting up a food stand at Portland's Saturday Market in 1994.
Horn of Africa's food was a hit—so much so, in fact, that by 2007 Mohamed and Khadija opened a brick-and-mortar restaurant. The Zagat-rated spot is beloved by locals, who rave that the cuisine "will change your life." The couple draws inspiration from Ethiopian, Somalian, Djiboutian, and Middle Eastern flavors, serving a menu that includes everything from wild salmon marinated in Zanzibar spices to flax-seed stew with seasonal vegetables. Multiple tastes can be combined into platters, complete with bideena flatbread to scoop up savory bites.