We have a new sign as part of a name rebrand. And Selam Vegan has moved upstairs for better service, accessibility and universality. See our Instagram story “New Beginnings✨” @selamtoronto.
Selam is our new name
✋🏿Selam is a greeting meaning “peace be with you”. Pero Restaurant and Selam Vegan have joined in name to reflect new service and management. May there be hope in Eastern Africa as well.
Ruth
Together with her sister, Ruth owns and manages the restaurant. She has a career in local restaurants and has been a friend of the former owner, Pero, since their teens.
Pero
Pero founded Pero Restaurant in 2012 and started Selam Vegan in fall 2018. Having every confidence in the new management he sold the restaurant on spring 2019 to launch his own food and beverage brands. Please reach out to him by email. Thank you Pero and the many friends of who helped build the restaurant into a warm community connected around delicious food and entertainment.
Berbere is at the heart of Ethiopian/Eritrean cuisine as garam masala is to India, as vegeta is to Eastern Europe, as thyme is to Jamaica, and as phố is to Vietnam. Ingredients: cayenne pepper, white cumin, garlic, black cumin, dried red onion, basil, cinnamon, thyme, rye, coriander, clove, ginger, rosemary and sea salt.
Korerima/Black Cardamom is a sweet, lively, very expensive and an adored spice. It’s used in our sweat potato, lentils, and stews and sauces. It grows wild under the shade of coffee trees in southern Ethiopia and is sun-dried. It can be a base spice for most spice blends and used to add flavor to cream and tomato based sauces, stews, sautes, and soups.
