This week, we sat down with Lula, the heart and soul behind the brand-new Lula’s Ethiopian Café and Deli in Oxford Covered Market. Over plates of her fragrant stews, soft injera flatbread, and colourful vegetarian dishes, Lula shared her story, her passion for food, and what visitors can look forward to at her café. Here’s what she had to say…
What inspired you to open Lula’s Ethiopian Café and Deli?
I wanted to create a welcoming space that shares the flavours of Ethiopia — not only traditional dishes but also lighter meals, snacks, and drinks that people can enjoy every day.
Can you tell us a little about your journey to Oxford and how food has been part of it?
I came to Oxford in the early 1980s with my husband and children, when he was working for the United Nations. I first built a career in fashion, and after retiring, I followed my other passion — food. Opening the restaurant and now the café has given me a way to share Ethiopian traditions with the Oxford community.
What does Ethiopian cuisine mean to you personally?
It’s memory, identity, and love. Food is how families come together, how we celebrate, and how we show hospitality. For me, it’s also been a way to hold onto my heritage while building a life here.
For someone new to Ethiopian food, what’s the one dish they must try first?
Start with injera and a mix of wot (stews). Injera, made from teff, is the sourdough flatbread at the heart of every meal — and sharing it with different stews is the best introduction. And of course, no visit is complete without a cup of Ethiopian coffee. Ethiopia is the birthplace of coffee, and it’s still considered some of the best in the world — rich, aromatic, and an essential part of our culture.
How do you choose the dishes and ingredients for your menu?
I stay true to Ethiopian cooking while also adapting for a café setting. I source authentic teff, spices, and blends, and also support local producers here in Oxford whenever possible.
Do you have a favourite dish to cook or eat yourself?
I love cooking shiro wat — a chickpea stew that’s simple, comforting, and delicious. And for eating, I always return to injera with a mix of vegetables — it tastes like home.
