Entree: Ethiopia – Gurage – የጾም በያይነቱ ➤ Yetsom Beyaynetu (Fasting platter of assorted Ethiopian vegan stews and vegetables served on injera)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 48 hrs

Total 50 hrs 10 min

Ingredients

- Injera batter:
  - 3 cups (360 g) teff flour (or 2 cups teff + 1 cup all-purpose flour if teff is limited)
  - 4 cups (960 ml) water
  - 1 tsp (5 g) salt
  - 1–2 tbsp (15–30 ml) neutral oil for skillet
- Misir Wot (spiced red lentils):
  - 1 1/2 cups (300 g) red lentils, rinsed
  - 3 cups (720 ml) water or vegetable stock
  - 1 large onion, finely chopped, approx. 8 oz (225 g)
  - 3 cloves (9 g) garlic, minced
  - 1 tbsp (6 g) fresh ginger, minced
  - 2 tbsp (30 g) berbere spice (adjust to heat preference)
  - 2 tbsp (30 ml) vegetable oil
  - 2 tbsp (30 g) tomato paste
  - Salt to taste
- Kik Alicha (mild split-pea stew):
  - 1 1/2 cups (300 g) yellow split peas, rinsed
  - 4 cups (960 ml) water or stock
  - 1 medium onion, chopped, approx. 6 oz (170 g)
  - 1 tsp (2 g) ground turmeric
  - 2 tbsp (30 ml) vegetable oil
  - Salt to taste
- Shiro (chickpea powder stew):
  - 1 cup (120 g) shiro (chickpea flour) or very fine ground chickpeas
  - 2 cups (480 ml) water or stock (plus more to adjust consistency)
  - 1 small onion, finely chopped, approx. 3 oz (85 g)
  - 1 tbsp (15 ml) vegetable oil
  - 1 tsp (2 g) berbere (optional)
  - Salt to taste
- Atakilt Wat (cabbage-carrot-potato):
  - 1/2 medium head cabbage, shredded, approx. 10 oz (300 g)
  - 2 medium carrots, sliced, approx. 6 oz (170 g)
  - 2 medium potatoes, diced, approx. 10 oz (280 g)
  - 1 tsp (2 g) ground turmeric
  - 2 tbsp (30 ml) vegetable oil
  - 1 medium onion, chopped, approx. 6 oz (170 g)
  - Salt and pepper to taste
- Gomen (braised collard greens):
  - 10 oz (280 g) collard greens or kale, trimmed and coarsely chopped
  - 1 medium onion, chopped, approx. 6 oz (170 g)
  - 2 cloves (6 g) garlic, minced
  - 2 tbsp (30 ml) vegetable oil
  - Salt and pepper to taste
- Garnish and serving:
  - 1–2 large injera rounds (see batter above yields several)
  - Fresh lemon wedges (optional)
  - Extra berbere for the table

Instructions

1. Step 1: Prepare injera batter — whisk teff flour and water in a nonreactive container until smooth. Cover loosely and let ferment at room temperature 24–48 hours until slightly sour and bubbly. When ready, stir in salt; batter should be thin, like crepe batter. If too thick, add water.
2. Step 2: Cook injera — heat a nonstick or cast-iron skillet over medium-high. Lightly oil. Pour a ladle of batter in a spiral, cover, and cook until holes form and surface sets, about 1–2 minutes; do not flip. Remove and cool on a rack. Repeat to make 4 large injera rounds.
3. Step 3: Make Misir Wot — in a pot heat 2 tbsp (30 ml) oil over medium heat, sauté chopped onion until soft and translucent (8–10 minutes). Add garlic and ginger, cook 1 minute. Stir in berbere and tomato paste, cook 1–2 minutes, then add rinsed red lentils and water/stock. Bring to a boil, reduce heat, and simmer 20–25 minutes until lentils are tender and stew is thick. Adjust seasoning with salt.
4. Step 4: Make Kik Alicha — in another pot heat 2 tbsp (30 ml) oil, sauté onion until soft, add turmeric and a splash of water to bloom the spice. Add split peas and water/stock, bring to a boil, then simmer 25–30 minutes until peas are soft and the stew is creamy. Mash lightly if desired; season with salt.
5. Step 5: Make Shiro — heat 1 tbsp (15 ml) oil in a saucepan, sauté onion until soft. Add chickpea flour and toast briefly for 1 minute, then whisk in water/stock gradually to avoid lumps. Add berbere if using, simmer and whisk until thick and smooth, adding water to reach a saucy consistency. Season with salt.
6. Step 6: Make Atakilt Wat — heat 2 tbsp (30 ml) oil in a skillet, sauté chopped onion until translucent, add diced potatoes and carrots and cook 5 minutes. Add shredded cabbage, turmeric, a splash of water, cover and simmer 10–12 minutes until vegetables are tender; season with salt and pepper.
7. Step 7: Make Gomen — heat 2 tbsp (30 ml) oil in a pan, sauté onion until soft, add garlic and chopped greens, a splash of water, cover and cook 8–10 minutes until wilted and tender; season with salt and pepper.
8. Step 8: Assemble the beyaynetu — spread one injera on a large communal plate, arrange small mounds of misir wot, kik alicha, shiro, atakilt wat, and gomen side by side on top of the injera (reserve one or two injera for tearing). Garnish with lemon wedges and extra berbere if desired.
9. Step 9: Serve — present hot and eat communally by tearing pieces of injera and using them to scoop the stews. Leftovers keep refrigerated for 2–3 days; reheat gently.