A Bunna Cafe original, Kedija Selata merges minced kale with avocado, tomato, jalapeno, and lime. Spicy, tangy, refreshing, and nutritious, it complements the savory flavors of Misir Wot and Yeter Kik Alicha.

Ethiopian food is served as multiple dishes in one large platter. These recipes are for a full shared platter for four people. The dishes are served on top of one large piece of injera rolled out and laid flat on the platter. The dishes are spooned on top of the injera in a clockwise fashion, making sure there are small portions of each dish on each side so they are easily attainable by all guests. Finally, additional injera is rolled up, split into thirds, and served on a separate plate. This serves as a utensil for the guests.

Ingredients

• 1/4 lbs fresh kale, washed and finely chopped
• 5 TBSP lemon juice
• 1/2 tbsp salt
• 1 large tomato chopped
• 1/2 onion finely chopped
• 1 avocado, cut into sugarcube-sized pieces
• 3 TBSP olive oil
• 2 jalapeño, finely chopped

Method

Step 1

Mix all ingredients thoroughly in mixing bowl.

Recipe courtesy of Bunna Cafe.