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
Raw kale, lime, peppers, tomato, onion, and avocado in olive oil
For the spice averse, swap Yater Kik Alicha (Yellow split peas cooked with onion, ginger, garlic, & turmeric) instead of Misir Wot (in the Beyaynetu)
Filo dough, walnuts, pistachios, and coffee infused turbinado syrup (no honey)
Bunna's namesake product, whole bean, spiced with cardamom and cloves.
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.
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.
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.