Beyaynetu

Name: Beyaynetu
Total time: 1 h 30 min
Yield: 4
Cuisine: Ethiopian
Ingredients: 4 Injera; 200 g Red lentils (for misir wot); 200 g Yellow split peas (for kik alicha); 500 g total Cabbage, carrot and potato (for atkilt); 300 g Collard greens; 200 g Beetroot, diced; 2 onions, 6 cloves, 3 cm Onion, garlic, ginger; 2 tbsp Berbere; 1 tsp Turmeric; 5 tbsp Oil; 2 tsp Salt

The vegan fasting platter: small mounds of lentil, chickpea, cabbage, beetroot and greens arranged around one another on a single injera, so every mouthful can be a different combination.

来源

食谱提供 Ethiopian home kitchens · 🏺 传统 · Everyday Ethiopian cooking — the injera table where stews are ladled straight onto the bread and everyone eats from one platter with their hands.

Ethiopian · fasting platter — An ownerless traditional dish, so no cook is credited. The cited article confirms beyaynetu as a combination platter of several vegan stews and vegetables served on injera, associated with Ethiopian Orthodox fasting days. Quantities and method here are this book's own.

Background on Wikipedia ↗

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步骤

Start the red lentils: soften half an onion in oil, add berbere, then the lentils and 600 ml water. Simmer 25 minutes to a thick red stew.
Meanwhile cook the split peas the mild way — onion, garlic, ginger and turmeric, no chilli — with 600 ml water for 35 minutes.
Fry the cabbage, carrot and potato with turmeric and a little water, covered, for 20 minutes until tender but still holding shape.
Cook the greens simply with garlic and a splash of water until collapsed, and simmer the beetroot separately until tender.
Lay one injera flat on a large platter and spoon each dish in its own mound around the edge, leaving the centre clear.
💡 Keep them separate. The point of beyaynetu is choosing your own combination with each torn piece.
Serve extra injera rolled on the side, and eat with the right hand.

💡 小贴士

This is Wednesday and Friday food across Orthodox Ethiopia — a fasting platter with no animal products at all, which makes it accidentally one of the world's great vegan meals.
Make the stews a day ahead. Every one of them improves overnight, and assembling then takes ten minutes.
Any three of these on one injera is already a proper meal — you do not need all five to eat well.