Dukem Ethiopian Restaurant

Dukem Restaurant is the “gateway experience “
to Ethiopian Hospitality

Michael Kidus had a vision of developing Canadians’ taste for Ethiopian cuisine and culture.

Michael set to work preparing the best traditional Ethiopian fare he could offer: from fit fit to tibs, the custom of warming guests’ taste buds is celebrated daily. And the challenge of introducing Canadians to the role of injera flat bread in Ethiopian dining, eating without cutlery from a communal plate, has provided a delightful experience for Michael’s clients. Consequently Dukem has become a welcoming and cozy place, filled with the aromas of savoury meat and vegetarian dishes.

All this special attention to welcoming newcomers, with comfort and care is the key to Dukem’s success as a neighbourhood eatery. Often Ethiopian hand crafted instruments decorate the restaurant’s walls and traditional music transports visitors to a very different place, reminiscent of Michael’s native home. Beyond the excellent food and homespun surroundings, Michael’s generous spirit has driven Dukem’s development as a site for community and cultural support. Michael has provided visiting Ethiopian athletes, participants in local Toronto sports events, a place to relax and celebrate. During the past six annual Scotiabank Waterfront Marathon events, Dukem has been the official host for the athletes’victory dinner. Along with Toronto’s Mayor,  they have returned with friends and fellow athletes to enjoy the warm welcome at Dukem every year .

Michael is also pleased to support projects that bring Ethiopian arts and culture to a wider audience in Toronto. Recent efforts to promote screenings of Ethiopian award-winning films through sponsorship, hosting memorial events for famous Ethiopian musicians, engaging local Ethiopian talent to perform at the restaurant, are evidence of Michael’s dedication and enthusiasm for cultural dialogue. Recently Dukem has offered wall space to local visual artists and has transformed into an urban “pop up” gallery. Art shows at Dukem change often, refreshing the décor and continually enhancing the restaurant experience for repeat-customers. The artists’ guests at meet and greet evenings may discover the unique qualities of Dukem and Ethiopian cuisine for the first time. And now a new audience is developing for local artists as well as for the taste of Ethiopian food.
Among the dishes that are hallmarks of Dukem’s menu, combination platters provide new clients a sampling of most tasty and traditional foods. For example, the Vegetarian Platter includes a try at savoury lentil and split pea stews, subtle collard greens, substantial carrot and cabbage mixture, sweet beets mixed with steamed potato and more served on a bed of injera pancake.
Injera, a staple of Ethiopian meals, is an experience in itself. Made from a special grain called “tef”, this tender and spongy flat bread serves as a base for displaying food, while soaking up all the delicious juices and gravy of the stews placed on it. Pieces of injera substitute for forks and knives. One just eats morsels of injera wrapped food by picking up bits of vegetable or meat  with the injera bread.
Dukem’s menu also includes meat dishes and combo platters with chicken, lamb or beef.
During Lent season, fish is also offered. Many guests enjoy the sizzling sound and delicious aroma of Dukem’s  Special Tibs.

To crown a truly precious experience in dining at the end of one’s meal at Dukem, the heady scent of incense fills the air, as diners sit in the warm glow of the restaurant’s interior. They are about to experience a traditional Ethiopian Coffee Ceremony.

The Ethiopian coffee ceremony is one of the most enjoyable events you can attend at an Ethiopian Restaurant. Coffee had its beginnings in Ethiopia, being cultivated as early as the 9th century.   Done in a social and friendly manner.. the smell of freshly roasted coffee and fragrant incense fills the air ...it’s a treat for all the senses !


Michael’s activities have been important to the growing local awareness of Ethiopian culture and indeed have provided leadership for initiating the idea of a “Little Ethiopia”. He has been raising the profile of this ethnic identity on the Danforth and in the wider Toronto community. Through Dukem Restaurant Michael has developed a culinary gateway experience for Canadians and tourists in Toronto, providing opportunities for cultures to connect.  Michael’s efforts are bringing Torontonians closer to an understanding of Ethiopian hospitality.