Kik Alicha, the yellow split peas, is praised for its comforting flavor and perfect pairing with injera.

Kayseer tibs features sautéed beets and carrots with a delightful cinnamon spice mix, earning high praise for its fresh flavors.

Gomen, the collard greens, is enjoyed for its simplicity and flavor, often paired well with injera.

Dinich wot features spicy potatoes that some found tangy with injera, while others wished for larger portions or more variety.

Misir Wot features savory red lentils with a slight kick, though some found certain dishes bland or overly rich.

The bean casserole stands out for its flavorful, spicy mix of beans and yams topped with fried plantains.

Yatkilt Wat features mixed veggies and potatoes in a rich sauce, though some found the potatoes undercooked or lacking flavor.

Lentils are flavorful and spicy, but some found them underseasoned compared to other standout dishes like chicken and beef.

Quosta features sautéed spinach with garlic and ginger, praised for its texture, though some found it lacking in flavor.

Eggplant Parmesan features rich marinara and melted cheese, but some found the eggplant undercooked and the dish overpriced without pasta.

Shiro features a mix of legumes praised for its texture, but many found it bland and underwhelming compared to other dishes.

Spinach is praised for its flavor and texture, but some found it slightly bland compared to other dishes.

Collard greens received praise for their flavor and texture, though some found them too sour or overwhelmed by spices.

Egusi has a rich flavor and nice meat, but some found it watery, lacking vegetables, or served in small portions.

The egusi was criticized for being watery, bland, poorly portioned, and sometimes spoiled, leaving many diners disappointed.