Ethiopian-Eritrean 路 Afghani catering
The menu, built for groups
13 group-sized trays across 2 sections, plus per-person packages. Add any to your bundle and keep mixing kitchens.
Creamy blend of chickpeas, tahini, garlic, and Afghan-style spices, drizzled with olive oil and served with fresh bread.
Prepared by RED SEA - ETHIOPIAN FOOD
Beef chunks simmered down with caramelized onion and berbere, the Eritrean red chili blend that gives this stew its deep color and lasting heat.
Spinach and boneless chicken stewed together with onion, garlic and red pepper until the sauce clings to every piece.
Boneless chicken tips seared hard in spiced butter with onion, tomato and garlic, kilwa style, so the meat browns instead of stewing.
Cubes of boneless chicken cooked with broccoli and mushrooms in a choice of mild curry or berbere red pepper sauce.
Lamb chunks softened in spiced butter with onion and green pepper, then finished in a mild turmeric and curry sauce rather than a fiery berbere one.
Collard greens braised down with onion and garlic until they turn soft and silky, gently spiced and never hot.
Split red lentils cooked down to a thick, earthy stew with onion, garlic, ginger and berbere red pepper.
White fish sauteed with spinach, onion and garlic in a light house spice blend, seasoned so the fish still tastes of itself.
Top quality beef chunks and spinach seasoned with ginger root and garlic, simmered in herbal butter sauce with onion
Top round beef cut into long finger strips and stir-fried hard with onion, garlic and traditional spices until the edges char.
Mixed greens tossed with cucumber, tomato, red cabbage and shredded carrot in a house lemon and olive oil dressing.
Broccoli, zucchini and mushrooms simmered in a garlicky tomato sauce with onion, mild enough to sit next to the spicier stews on the tray.
Chicken cubes with broccoli and mushrooms, beef zigni simmered in a fiery red pepper sauce, engudai of zucchini and mushroom, collard greens and salad over rice.
Minimum 15 guests
Berbere-hot beef zigni anchors the spread, joined by chicken kantisha with broccoli and mushrooms, engudai, stewed collard greens, a green salad and plain rice.
Ground split red lentils, birsin and yemisir wot cooked with red pepper, garlic and ginger, sit beside chicken kantisha, fiery beef zigni and a crisp green salad.
Collard greens stewed with onion and garlic, boneless chicken with spinach in a red pepper garlic sauce, and beef zigni hot with berbere, all over plain rice.
That's the magic of CaterBundles, round out your spread with crowd-pleasers from across the city, all on one delivery and one invoice.
Chewy udon pan-fried to a crisp edge, then folded into a creamy seafood sauce with shrimp and squid.
Prepared by BABY CAFE
A real South Asian delicacy. Lamb brain cooked with butter, onions, tomatoes, and authentic spices.
Prepared by SHALIMAR - FREMONT
Paneer cubes seared until the faces are golden, then tossed in a thick soy and chili glaze with pepper strips and cracked black pepper, no gravy.
Prepared by GARAM MIRCHI
Thin flour batter dropped into hot ghee sets into a honeycombed disc, soaked in sugar syrup and served under a spoonful of thick cardamom rabdi. (Sold per piece, $15.00 each, minimum 20.)
