Bunna Cafe isn’t just a vegan Ethiopian restaurant; it’s a music venue, an Ethiopian coffee ceremony center, a dance spot and sometimes, a cooking school. The Bushwick, Brooklyn neighborhood spot hosts cooking classes where it teaches the making of injera, the spongy teff bread used as a utensil for eating dishes like misir wot, a spicy red lentil stew. At the end of each class, the delicious results are shared amongst a happy group of wine-drinking cooks.
On September 3, Bunna will host a traditional Ethiopian musical storytelling event followed by a dance party. Ethiopian food will be available for purchase at the event.
1 of 17
![]()
Beets are prepared for key sir, a beet, potato and red pepper dish.
Photo: Dakota Kim
2 of 17
![]()
A student prepares avocado for the Kedija selata, a kale and avocado salad named after Chef Kedija of Bunna.
Photo: Dakota Kim
3 of 17
![]()
A student prepares avocado for the Kedija selata, a kale and avocado salad named after Chef Kedija of Bunna.
Photo: Dakota Kim
4 of 17
![]()
Key stir ingredients are stir-fried in a wok.
Photo: Dakota Kim
5 of 17
![]()
A South African pinotage from Amabokoboko Winery is round, plummy and spicy enough to stand up to the spicy lentil stews the students will be eating.
Photo: Dakota Kim
6 of 17
![]()
Beets create the beautiful red hue of the Key Sir dish.
Photo: Dakota Kim
7 of 17
![]()
Ginger, garlic and chiles figure prominently into Ethiopian cooking. Chiles are vital to berbere, which features a slew of spices.
Photo: Dakota Kim
8 of 17
![]()
Chef Kedija sports a Bunna tee.
Photo: Dakota Kim
9 of 17
![]()
Chef Kedija demonstrates how to make injera, Ethiopian teff flour sourdough flatbread.
Photo: Dakota Kim
10 of 17
![]()
Chef Kedija demonstrates how to slide the injera onto a tray so it doesn't break.
Photo: Dakota Kim