WELCOME TO Red Sea
ERITREAN & ETHIOPIAN CUISINE
DISCOVER
About Eritrean & Ethiopian Cuisine
Eritrean and Ethiopian cuisine is deeply rooted in the region’s rich history, with recipes dating back thousands of years to ancient civilizations such as the Aksumite Empire (circa 100 AD–940 AD). Influenced by indigenous ingredients, trade, and cultural exchanges, these cuisines feature staple foods like injera, a spongy sourdough flatbread made from teff, which serves as the base for various stews (wats) and dishes. Spices like berbere, a fiery red blend, and niter kibbeh, a clarified butter infused with herbs, add distinct flavors. Both cuisines share similarities but also have unique characteristics—Eritrean food is often lighter on spices and influenced by Italian cuisine due to colonial history, while Ethiopian dishes tend to be more heavily spiced. These time-honored recipes reflect centuries of tradition, resilience, and culture.
Hours Of Operation
Tuesday – Sunday
5:00PM – 10:00PM
Monday
Closed
- 3500 NE 12th Ave, Oakland Park, FL 33334
- 954-210-4371
All entrees are served with gluten free injera and side of salad. can substitute injera for rice.
MEat
Beef Jerky (Quanta Firfir)
Seasoned beef jerky, cooked and seasoned sauce and tossed with shreds of injera.
$27
Lamb
Lamb Tibs
Leg of lamb strips sauteed with onions, garlic, tomatoes and jalapenos and a touch of rosemary.
$30
Lamb Awaze Tibs
Leg of lamb marinated in awaze (red pepper) and sauteed with onions, garlic and peppers.
$30
Lamb (Sega Wot)
Extra lean chopped lamb simmered in berbere, (red pepper), onions, garlic, ginger and spiced butter sauce.
$30
Lamb (Derek Tibs)
Leg of lamb marinated in house special blend of seasoning and stir fried with onions, garlic, jalapenos, ginger and rosemary.
$30
Chicken
Chicken (Doro Wot)
Chicken drumsticks slowly cooked in a thick stew of onions, berbere (red pepper), spiced butter sauce topped with egg and traditional cottage cheese (ayeb).
$26
Vegetarian
Vegetarian Combination
Choice of four vegetarian dishes.
$25
Red Lentil. (Mesir Wot)
Red Lentil spiced with berbere (red pepper), with finely chopped onions garlic and ginger.
$20
Split Peas (Kik Alicha)
Split peas cooked in onion, garlic and olive oil. A mild dish with a touch of turmeric and a subtle blend of herbs and spices.
$20
Sunflower Seeds (Suf Fitfit)
Finely chopped sunflower seeds, olive oil, jalapenos, tomato tossed in shredded injera.
$19
Beets (Kaye Sir)
Beets, carrots cooked with minced onion ginger and garlic.
$19
String Beans (Fasolia Wot)
String beans and carrot cooked in a mild sauce.
$19
Kale (Gomen)
Finely chopped kale steamed with onions, garlic and mild seasoning.
$20
Cabbage with carrot
Cabbage, potatoes and carrots flavored with ginger and garlic.
$20
Chickpea flour (Shiro)
Slowly stirred chickpeas flour, onion, garlic and ginger, mild seasoning cooked in a medium heat.
$22
STARTERS
Suf Fitfit
Finely chopped sunflower seeds, tomato, garlic, olive oil and red wine. Tossed in shredded injera, served cold.
$13
Tomato fitfit
Diced tomato’s, garlic, olive oil, onion and jalapeno tossed in shredded injera and served cold.
$13
Kale
Chopped Kale, Garlic with house salad