Just Ethiopian food and Ethiopian coffee. All food ordered is delivered to the table on a communal platter layered with a spongy palette of injera , a soft, fermented flatbread made from millet. The cook pillows all the entrees on top, covering the entire tray with steaming food. Unlike other restaurants, Gojo, with its small staff, serves the sides of injera slightly chilled. Ethiopian dining is extraordinarily intimate.
Fingers are the delicate utensils of choice.
Meals traditionally begin with the host pinching a morsel of food with a piece of injera and feeding it to the guest. This gesture of hospitality is often exchanged throughout the meal by everyone present. An Ethiopian meal is a collage of flavors, textures and colors, fusing main ingredients such as lentils, chickpeas, or meat with onion, garlic, cayenne pepper, paprika, black pepper, sweet butter, cloves, cinnamon and allspice. Gojo spices its food with berbere , a red-chile paste, more liberally than any other Ethiopian restaurant in the South Bay. Consequently, the food here is very robust and a suitable companion for a few glasses of Ethiopian tej , honey wine.