If well-traveled foodies and daring vegans need another reason to visit the Grand Strand, please take note: Myrtle Beach is the only spot in South Carolina that serves authentic
Ethiopian cuisine.

For the uninitiated, Redi-et Ethiopian Cuisine, located in the old city district of Myrtle Beach, is utensil-free and follows the ages-old tradition of breaking injera (Ethiopia’s staple flatbread) to scoop up vegetable, meat, or fish dishes, signifying the mutual bonds of loyalty and friendship.

The pock-marked, slightly sour injera is unique to Ethiopia and as old as the pyramids. It is made of teff, native to northeastern Africa and one of the smallest grains known to mankind. Injera is packed with iron, calcium, fiber, protein, and other nutrients.

At the epicenter of Ethiopian eats is a rich base of vegetables and beans, including gomen (collard greens), red lentils, split peas, cabbage, and spinach. Redi-et offers more than ten vegan dishes with sing-song names like Kik Kei Wat, a spicy simmer of peas, onions, garlic, and ginger root.

But that’s not to say that chicken, beef, and lamb are left out of customary Ethiopian dishes. Savory beef cubes highlight Siga Tibs, sautéed in spiced Ethiopian butter along with onion, garlic, and rosemary. For lamb lovers there’s Ye Beg Wat, the tender meat stewed with onion, garlic, ginger root, spiced butter, and red chili pepper–based berbere, a mixture of spices unique to Ethiopia. And Kei Doro Wat offers chicken drumsticks and hard-boiled eggs, both seasoned and stewed to a hot-plated perfection.

If you plan to finish up your meal with the famously delicious coffee or bunna, be aware that in Ethiopian culture it is considered bad manners to drink less than three rounds, called “Abol,” “Tona,” and “Baraka.” But take pleasure in drinking all three, and you will receive Ethiopian-style blessings!

Redi-et Ethiopian Cuisine
746 Main St., Myrtle Beach
(843) 238-2879
www.redi-et.com
Tuesday to Friday, 11:30 a.m. to 3 p.m., for lunch, 4-9 p.m.,
for dinner; Saturday, 12-9 p.m.; Sunday, 1-8:30 p.m.