While the world was busy chasing the latest brunch trends, a quiet revolution was simmering in the pockets of Melbourne’s West. 

Step off the train and walk a block or two and it hits you. The deep, earthy aroma of frankincense and the complex warmth of spices that have defined the Horn of Africa for millennia.

Ethiopian food is no longer a “hidden gem” for the well-travelled; it has officially entered the mainstream. Recent data reveals a 2,767% surge in searches for Ethiopian food in Australia as diners move away from predictable menus toward the communal and the authentic. 

This isn’t just about trying a new flavour—it’s about a fundamental shift in how we eat. In a world of “phone-first” dining and individualised plates, Ethiopian cuisine demands that you put down the cutlery, roll up your sleeves, and share from a single, massive platter.

 

What is Ethiopian Food? A History of Heritage

To understand Ethiopian food is to understand the history of one of the world’s oldest continuous civilisations. 

Unlike many other African nations, Ethiopia was never colonised, allowing its culinary traditions to remain remarkably intact. This heritage has found a vibrant new home in Sunshine, where the local community has turned a suburb once known for a “dodgy” reputation into a world-class East African food scene. 

The experience is defined by two pillars: Injera and Berbere.

Injera is the foundation of every meal—a large, sourdough flatbread with a unique, spongy texture made from teff, an ancient gluten-free grain. The dough is fermented for several days, giving it a distinct tang that perfectly offsets the rich, spicy stews served on top of it. In an Ethiopian household, the injera acts as the plate, the spoon, and the tablecloth.

The flavour profile of these stews is dictated by Berbere, a complex spice blend containing up to 20 different ingredients, including chilli peppers, garlic, ginger, and fenugreek. It is fiery, earthy, and deeply fragrant. In Sunshine, these traditions aren’t just preserved; they are celebrated as a form of storytelling that bridges the gap between old-school industrial Melbourne and the modern, multicultural powerhouse the suburb has become.

 

Gojo Ethiopian Cafe: Sunshine’s Best African Food

While there are several spots to grab a meal in the West, Gojo Ethiopian Cafe is where the heart of the community resides. 

Located at 10 Clarke Street, Gojo lives up to its name—meaning “hut” or “home”—by providing a space that feels less like a restaurant and more like a family living room.

The Experience: Coffee, Community, and Connection

A visit to Gojo is incomplete without the Ethiopian Coffee Ceremony. 

Ethiopia is the birthplace of coffee, and the ceremony is a vital social ritual. It begins with the roasting of green coffee beans over hot coals, filling the room with a nutty aroma, followed by the burning of frankincense. 

The coffee is brewed in a Jebena (a clay pot) and served in three rounds: Abol (the first/strongest), Tona (the second), and Baraka (the blessing).

Meet the Mastermind: Daniel Almar

The soul of Gojo is its owner and head chef, Daniel Almar. A pillar of the local Sunshine community, Daniel has built more than just a business; he has built a cultural embassy.

For Daniel, food is a medium for connection. Whether he is balancing the spices in a pot of Bozena Shiro (chickpeas with beef) or greeting regulars by name, his passion for sharing his heritage is palpable.

Daniel’s philosophy is simple: Eating is sharing. When you dine at Gojo, you aren’t just a customer; you are a guest. This warmth has turned Gojo into a local favourite, proving that Sunshine is a suburb that rewards the curious and feeds the soul.

We sat down with Daniel Almar to hear his thoughts on the importance of Ethiopian food and the reality of being a small business owner in Sunshine. 

Watch Episode 1 of Streets Discovered to see the magic of Gojo in action.

 

Popular Ethiopian Dishes: What to Order at Gojo

If you are walking into an Ethiopian restaurant for the first time, the menu might feel like a new language. 

The best way to approach it is to order a “combo” platter to sample the variety.  These are the staples you need to know, all of which are perfected on the menu at Gojo Ethiopian Cafe.

• Doro Wot (The National Dish): A slow-cooked chicken curry that is a staple at every Ethiopian celebration. It features tender chicken pieces simmered for hours in a rich, dark sauce of onions, berbere, and niter kibbeh (spiced clarified butter), traditionally served with a hard-boiled egg.
• Awaze Tibs: For those who prefer a sizzle, these are bite-sized cubes of beef or lamb sautéed with onions, peppers, and garlic. At Gojo, the meat is simmered in a spicy rib sauce that provides a satisfying, smoky heat.
• Yetsome Beyaynetu: The ultimate vegan feast. This is a colourful rainbow of stews served on a single piece of injera, including Misir Wot (spicy red lentils), Kik Alicha (yellow split peas with turmeric), and Gomen (sautéed collard greens).

Whether you are looking for a communal feast or a quiet afternoon coffee that transports you across the globe, Gojo is a must-visit. 

Keep up with their latest specials and community events by following the Gojo Ethiopian Cafe on Instagram.