Evangadi Ethiopian Cuisine

Equivalent to oatmeal, boiled cracked wheat in water then mixed with clarified spiced butter.

Mashed beans sauteed with onions, green pepper, tomato and oil served with toasted bread.

Potato cubes and carrots cooked in a mild sauce of onions, garlic, ginger and Ethiopian spices.

Minced meat seasoned with spiced butter accompanied with cheese. Served in traditional way.

Finely chopped prime beef season with purified Ethiopian butter, fresh onion, jalapeno and mitmita, served with Ethiopian style cheese (ayib) and gomen.

Minced beef served with kincho and ayeb begomen (mixture of cheese and spinach) and marinated with spiced butter.

Minced filet fish seasoned with Ethiopian spices served with injera.

Lamb or beef. Tender pieces of meat simmered in mild sauce seasoned with spiced and fresh herb. Mild or hot.

Tender pieces of boneless lamb braised slowly in green pepper, onion, flavored with Ethiopian herb red onion sauce and a touch of garlic and jalapeno peppers. Lamb or beef.

Tender cubed lamb cooked with herbs, butter, onion and berbere.

Dehydrated strip beef cooked with hot pepper sauce mixed with injera.

Tender cubed lamb cooked with herbs, butter, onion and berbere.

Cubed filet fish seasoned with Ethiopian spices with injera.

Collard greens and beef cubed cooked with onion and Ethiopian spices.

Combination of gomen, tomato salad, lentil, cabbage, collar green, split peas, beets and ailfa. Veggie.

Green beans cooked with carrots.

Collard green cooked with onions, garlic, and jalapeno.

Braised black lentils cooked in an onion, roasted turmeric, fresh green chili, ginger and garlic sauce.

Yellow peas cooked in a mild sauce with onions, garlic, turmeric and oil.

Split pea stew made with chickpea.

Yellow split peas cooked with onions, green pepper, garlic and a dash of curry.

Ground highly seasoned peas in berere sauce.

Is a mixture of injera with or without red pepper sauce.