Primarily West and East African styles — jollof rice, suya-spiced grills, egusi, slow-cooked stews, injera-based dishes and plantain. Tell us the country or region and we will build the menu to it rather than serving a generic spread.

Yes, and we take it seriously. It is the dish most guests judge an African caterer on, so we cook it properly rather than as a seasoned pilaf.

Yes — injera with doro wat, misir wat, gomen and shiro. Tell us at enquiry so we can plan the injera supply properly.

Yes, halal-certified meat is available on request for any booking and we can run an entirely halal African menu.

Substantial — misir wat, shiro, gomen, plantain, egusi made without meat, jollof, moi moi and vegetable stews. Several African traditions have deep vegetarian repertoires and we use them.

Yes, including large ones. African wedding guest lists often run well past 300, and our kitchen and service model scale to that comfortably.

Yes, as a live grill station where the venue allows. Suya cooked in front of guests is one of the strongest live options we offer.

It varies by dish and we manage it. We build a spread with a range of heat and label the hotter dishes so guests choose knowingly.

Yes. African with Middle Eastern works particularly well for mixed events, and African with Indian is a pairing we have done for several weddings.

Yes. Naming ceremonies, engagements, funerals and community celebrations are all part of what we do. Tell us what the occasion requires.

We have catered weddings well past 300 guests. Above that number we do a site visit first to plan service points and queueing properly.

Yes — chefs, wait staff, chafing dishes, crockery and cutlery. Drop-off is also available if you would rather run service yourself.

Yes, we cater Ethiopian and Eritrean weddings across Melbourne, including full injera service for large guest counts. We cook doro wot, key wot, tibs and the vegetarian wot range in-house, source injera fresh on the day, and handle communal platter layouts and hand-washing stations. We also run the coffee ceremony as a separate station if you want it.

Yes. All meat for our Somali and Eritrean menus is sourced halal, and those dishes are prepared and served on separate lines from anything non-halal. We can run an entirely halal event with no pork or alcohol anywhere in the kitchen or on the floor. Tell us at booking so we lock the sourcing in early.

We build complete vegan platters for tsom. Shiro, misir wot, kik alicha, gomen, atkilt alicha, timatim salata and fosolia, all cooked without butter, milk or meat stock, using oil in place of niter kibbeh. Fasting and non-fasting food goes out on separate platters with separate serving spoons so guests observing tsom are not second-guessing.

We run two heat levels on the same menu. Berbere and scotch bonnet dishes stay at traditional strength for guests who expect them, and we plate milder versions of the same dishes — alicha-style stews, unspiced tibs, plain jollof — alongside. Platters are labelled so nobody has to guess before they serve themselves.

Yes, and we do it often for graduations and workplace events. A common split is jollof rice, suya and a lentil wot on one side with grilled chicken, salads and bread rolls on the other. Guests who want the African dishes get them properly made, and guests who do not still eat well.

Yes. We regularly work hired community halls across the western and northern suburbs, including venues with limited kitchen access. We bring our own chafing units, insulated carriers and gas burners for on-site rice finishing. We need to know in advance whether the hall has power points near the service area and whether gas appliances are permitted indoors.

Yes, and we do it regularly for mixed African gatherings in Melbourne. The practical approach is separate stations rather than one long buffet, because injera and wot need a different setup to jollof and suya. We plan quantities so neither side runs short and brief staff on which trays belong to which service line.

We work with Melbourne teff and injera suppliers who produce for the Ethiopian and Eritrean communities, and we schedule the order to arrive close to the event date. Injera has a short window before it dries at the edges. For very large guest counts we split delivery so the second half arrives fresher for the later part of service.

No, we set the heat level with you. Berbere and suya spice blends carry real heat, so for mixed-audience events we build a mild base and provide awaze or extra chilli separately on the side. That way guests who want the full heat get it and guests who do not are not stuck with nothing to eat.

Yes. These events usually need fully halal catering, generous rice service, and often separate serving areas for men and women. We organise the floor plan with the family in advance, keep bariis iskukaris and goat or chicken moving in waves rather than one drop, and work to the timing the community hall has allocated.

We can include an Ethiopian coffee setup as part of the event, with roasting, brewing and serving handled separately from the food service. It needs floor space, ventilation and someone dedicated to it, so we confirm the venue allows open roasting first. Many community halls do; some function rooms with sensitive alarms do not.

Aim for four to eight weeks for weddings and large community events, and two to three weeks for smaller gatherings. The driver is sourcing rather than kitchen capacity. Injera volumes, halal goat and specific spice blends all need lead time, and the community event calendar clusters heavily around school holidays and the warmer months.