Don’t skip this dish: injera at Muya
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For some time, Muya Restaurant flew under the radar as a major supplier of injera – a spongy, dense flatbread traditionally made from teff flour – to dozens of businesses including a hefty number in the GTA as well as various stores in the region.
Several years ago, owner Wendessen Weldgioris expanded the business to become a dine-in restaurant; he expanded again a few years after that and there’s now a cool lounge.
It’s a testament to Weldgioris’s chops as an entrepreneur to grow and evolve, but it’s also indicative of how much Waterloo Region residents have embraced cuisines of the world.
As a whole, the region can now experience Ethiopian food and culture at several area restaurants, including the long-standing East Africa Café in downtown Kitchener. At any of these venues, when you ask staff about their cooking, they virtually burst with pride, Weldgioris included.
And so he should.
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