The Menu

Beyaynetu (Beh-y“eye”-neh-too)

A traditional combination of Ethiopian dishes served with Injera flatbread. Featuring:

• Misir Wot: whole red lentils cooked with spicy berbere sauce. Moderately spicy (if you prefer no spice, you can swap for an alternate dish)

• Gomen: Steamed collard greens, ginger, and coriander. Gluten free

• Shiro: Ground split peas simmered with garlic, ginger, & Ethiopian spices. Gluten free

• Keysir Selata: Sautéed beets, carrots, & potatoes, served chilled. Gluten free

Injera bread: Ethiopian sourdough flatbread made of Teff and Barley Flour

Kedija Selata

Raw kale, lime, peppers, tomato, onion, and avocado in olive oil

Add-ons & Swaps

Less Spicy Swap - $0

For the spice averse, swap Yater Kik Alicha (Yellow split peas cooked with onion, ginger, garlic, & turmeric) instead of Misir Wot (in the Beyaynetu)

Baklava - $6

Filo dough, walnuts, pistachios, and coffee infused turbinado syrup (no honey)

1/2 lb. Hand-Roasted Ethiopian Coffee - $10

Bunna's namesake product, whole bean, spiced with cardamom and cloves.

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Drop Details

Serving size
Serves 1 (or 2 for a lighter shared meal)

Deliveries are between 5-7pm. You will receive a more accurate ETA the morning of the drop.

Bunna Cafe operates a vegan kitchen. The menu is 100% plant-based & vegan.

Spice Note
Ethiopian cuisine is known to be fairly spicy, though we've selected milder dishes, except for one of the mains on the Beyaynetu spread, the Misir Wot. For those who are spice averse, select "Less Spicy Swap" in the add-ons to replace that signature dish with a mild alternative.

Restaurant Background

Bunna means coffee in Amharic and the Bunna team got its start by conducting Ethiopian coffee ceremonies across New York. Bunna Cafe moved into its Bushwick, Brooklyn home in 2014. Chef Kadega Srage developed her own take on many traditional dishes, and she focuses on highlighting the fresh ingredients used in each dish.

Bunna Cafe celebrates how many Ethiopians eat during the many observed fast days, when eaters refrain from animal products and restrict eating to just once a day. As a result, Ethiopian dishes that are entirely plant-based developed, and had to be very filling and nutritious, as well.

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