Ethiopian
Beyaynetu
“A vibrant platter of injera topped with a variety of vegan stews, offering a spicy and mild interplay with each bite.”
Medium2 hours
Where it comes from
Beyaynetu is a staple during the fasting days of Ethiopian Orthodox Christians, particularly cherished in the highlands of Addis Ababa.
Follow the thread
On the Palate
What goes into it
Vegetables
Herbs & Spices
Grains & Staples
Dairy & Fats
How it's made
- 1
Lay a large piece of injera on a serving platter.
- 2
Prepare Misir Wot by simmering lentils with berbere and onions until tender.
- 3
Cook Kik Alicha with yellow split peas, turmeric, and niter kibbeh for a mild flavor.
- 4
Stew cabbage, carrots, and potatoes in turmeric for Atakilt Wat.
- 5
Simmer chickpea flour in water to make Shiro, seasoned with berbere.
- 6
Sauté collard greens with onions and garlic for Gomen.
- 7
Arrange the stews on the injera and garnish with extra berbere if desired.
