Redi-et Ethiopian Cuisine: Serving Healthy and Authentic Ethiopian Food in Myrtle Beach, SC

746 Main Street
Myrtle Beach, SC 29577
(843) 238-2879

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Redi-et Ethiopian Cuisine
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by Joanne Beccarelli


Traveling away from home can be daunting for a plant-based eater. Therefore, the excitement I felt when I discovered the first Ethiopian restaurant in South Carolina was urgent enough for me to declare to my children that our first dinner out would be to Redi-et Ethiopian Cuisine in Myrtle Beach.  My sales pitch to them was that we would have fun eating our meal without utensils, utilizing the traditional Ethiopian bread, Injera, instead, and everyone from the family vegans to my omnivore son would be able to dine deliciously.


Redi-et Interior

Redi-et Interior


Located on the south side of downtown Myrtle Beach just where Route 501 meets Route 17, Redi-et Ethiopian Cuisine may catch your eye with colorful curtains displaying the red, green and yellow stripes of the Ethiopian flag. Inside  was a somewhat simple but quaint atmosphere, empty except for one other table of diners. This had us a little leery at first but being a Tuesday night in mid-March, we were confident it would work out. We soon found that this is a gem amongst the plethora of mostly large chain and tourist styled restaurants in Myrtle Beach.  Our assessment was confirmed after learning that the other diners were very happy regulars.

Our dining adventure began with complimentary 
fresh bread, Difo Dabo, and dipping sauce of hot chili powder (Berberé) infused in olive oil. We also shared 
a single appetizer called Sambusa, 
which is a fried pastry crust filled with lentils, green peppers, 
and spices. It was enough to share and delicious, even if 
a little oily. On the menu it was a nice 
surprise to have so many choices for the plant-based 
eaters as well as for our sole omnivore. It was also nice to 
see noted on the menu that all vegetarian options are 
vegan so there was no need to manipulate the menu.


Difo Dabo, Ethiopian Bread with Hot Dipping Sauce

Difo Dabo, Ethiopian Bread with Hot Dipping Sauce


Ordering at Redi-et Ethiopian Cuisine was super easy. The traditional Ethiopian platter means choosing three vegetarian menu entrees which arrive with a salad on an oversized plate covered entirely and draped over the edges with Injera.  Injera is a spongy sourdough pancake somewhere between the consistency of a pancake and a crêpe. The little holes on its surface, called eyes, give Injera its spongy texture.  It is made from fermented teff, a very nutritious grain from Ethiopia, and possibly the smallest grain in the world. The stews, or wat (also spelled wot) and salads, are placed in little piles on top of the Injera. The Injera will become your only utensil. You will be given a plate of Injera on the side, if requested, usually served in long rolls at no extra charge. You tear off a piece of the Injera and pinch some of the stews or salads between its folds and just pop it into your mouth!  The last thing you eat is the plate, which has absorbed all the delicious juices of the veggies.


My daughter selected three mild/medium entrée items for her platter,  Atkilt Alicha (potatoes, green beans, and carrots stewed with ginger root, and garlic),  Misir Wat (red lentils cooked with garlic, onions, green pepper, ginger root, and turmeric, and  Shiro Wat (sundried yellow split-peas cooked with red chili pepper  powder, 
onions, garlic, and ginger).


Sambusa - Fried Pastry Filled With Lentils, Green Peppers & Spices

Sambusa – Fried Pastry Filled With Lentils, Green Peppers & Spices


I decided to see how hot, hot 
might be and also wanted greens,  so along with the same
 Atkilt Alicha my daughter ordered, I ordered the spicy Misir Wat (red lentils 
cooked with onions, garlic, ginger root and hot beberé spice). I also ordered the mild fresh spinach stewed with 
onions, garlic, and spices. I almost 
wish I had opted for the collard greens. mostly because I
 was in the South, even though the spinach was delicious. 
When I go again I will also ask for a hotter version of any 
of the hot dishes. The Misir Wat was just mildly hot, nothing scorching or even tongue tingling. Typically, most Ethiopian food is served spicy to very spicy, though many Ethiopian restaurants in the United States tend to err on the side of caution and cater to tamer American palates.


Redi-et Vegetarian Platter


Although this review is primarily for plant-based eaters, as I do believe that there are many ‘mixed’ families out there who need this kind of info, I must reveal my son’s dish was not vegan.  As much as he said the flavors of his dish were fabulous, he reached repeatedly to our plates for Injera, and our vegetarian selections. Next time we go we might ask for his dinner as a platter with two vegetarian sides and Injera.


Redi-et Veggie Platter


Our dinner at Redi-et Ethiopian Cuisine was not only delicious and fun, the price was astoundingly fair and reasonable totaling only $40 for the three of us to dine! (Plus tip.) Here’s how it broke out: vegetarian platters were only $9 each (this was dinner not lunch), and my son’s chicken dish was $10.  The appetizer was $3 for three (3) pieces of Sambusa and drinks/iced tea (with free refills) were $1.75 each.  We did notice that the other diners there (all men) enjoyed beers, which looked like an interesting assortment.


If we were staying in Myrtle Beach longer, Redi-et Ethiopian Cuisine would be on our list for a second visit and we will surely spread the word to friends and the plant-based community about this great place.


Joanne Beccarelli is a health coach, writer, soon-to-be cookbook author, and founder of GLAD for Health, a company dedicated to helping the overwhelmed, overworked, and overstressed find their health and lost spirit. Motivated by numerous health-thru-food documentaries, Joanne embarked on her own health journey over 2 years ago, regained the person she had lost, and found a new life focus.

After considerable independent research, she pursued a Certificate in Plant-Based Nutrition from Cornell University and the T. Colin Campbell Foundation and trained as a Holistic Health Coach at The Institute of Integrative Nutrition. Joanne has dealt with the pressures of ‘doing it all’ with over 30 years in the business world including owning her own consulting company (Bezwax, Inc.), and being a mother and wife. Joanne brings this wide perspective and breadth of experience to her coaching practice and in mid-May 2014, she will join Joe Cross (from Fat, Sick and Nearly Dead) as a Wellness Coach at Camp Reboot 2014. Through it all, Joanne is an accomplished problem solver, teacher and most of all, a passionate mentor. Learn more about Joanne and GLAD for Health .


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