We spent that bad time eating kolo, The students who achieved the highest results

We spent that bad time eating kolo, The students who achieved the highest results. One loyal patron, a Dubai-based woman who frequented Akkoo while living in Ethiopia three years ago, recently returned to Addis Ababa for the Meskel celebrations. She says Akkoo is one of the things she missed most about Ethiopia. Together with her friends, she says the first thing they did on their first night in the city was to go to the restaurant. “I became an ambassador for Akkoo among my friends in Dubai, always asking anyone traveling to Ethiopia to bring me frozen food from here.”

Her wait is almost over. Akkoo is set to open its first branch in the United Arab Emirates, an exciting development for both the restaurant and its international fans. “Akkoo is a family affair,” Dawit reflects. “We serve in our restaurants what we serve at home, using recipes handed down from my grandmother to her children and grandchildren.” For him, it’s not just about expanding a business; it’s about carrying forward a family legacy of food and hospitality.

For Henok Tesfaye, another loyal customer, Akkoo brings a sense of home. The diverse menu reminds him of his mother’s cooking. “Akkoo is a beautiful experience that I cherish and I am proud to bring to my clients, whether they are local or international. I’ve never had a complaint, only compliments,” Henok says, sipping Akkoo coffee and nibbling on Kocho, a traditional snack, as he waits for friends to join him.

Akkoo’s menu is a rich tapestry of Ethiopian cuisine, offering everything from snacks to full meals, including favorites like Kitfo (a raw minced beef dish akin to French tartare) and Doro Wot (spicy chicken stew). Henok’s go-to is Kitfo, which he orders for special occasions. “My mother makes the best Kitfo, but Akkoo comes pretty close,” he says with a grin. “During Meskel, it’s all I want to eat.”