Yetsom Beyaynetu

Ingredients(for 1 traditional platter with injera and assorted vegan stews)

• 1 cup Teff flour (for injera (fermented flatbread))
• 1.5 cups Water (for injera batter)
• 1/2 cup Red lentils (for misir wot (spicy lentil stew))
• 1/2 cup Yellow split peas (for kik alicha (mild pea stew))
• 1 cup Collard greens (finely chopped, also known as gomen)
• 1 medium Beets (peeled and cubed)
• 1 medium Carrots (peeled and sliced)
• 2 medium Onion (finely chopped)
• 4 cloves Garlic (minced)
• 2 tbsp Berbere spice blend (for stews)
• 1 tsp Turmeric powder (for kik alicha)
• to taste Salt
• 2 tbsp Extra virgin olive oil

Instructions

1. 1

   Prepare the injera batter by mixing teff flour and water. Cover and let it ferment at room temperature overnight, or at least 12 hours.

   5 minutes

   The longer you ferment, the tangier the injera.

2. 2

   Cook the injera on a non-stick skillet over medium heat. Pour batter in a spiral motion, cover, and cook for 2-3 minutes until bubbles form and surface is set.

   5 minutes

   Do not flip the injera; it cooks on one side only.

3. 3

   For misir wot, sauté half the onions in 1 tbsp olive oil until soft. Add half the garlic, berbere spice, and rinsed red lentils. Add 1 cup water and simmer until thickened, about 10 minutes.

   10 minutes

   Adjust berbere for desired spice level.

4. 4

   For kik alicha, sauté remaining onions in 1 tbsp olive oil. Add garlic, turmeric, and yellow split peas. Add 1 cup water and cook until peas are tender, about 12 minutes.

   12 minutes

   Add more water if needed for a creamy texture.