Today’s Tasty Pick!  Yetsom Beyaynetu (Ethiopian vegetable platter) recipe

Recipe to try. Ethiopian vegetable platter Yetsom Beyaynetu. Picture: Asanda Mbayimbayi

Start your week with a delicious dish called Yetsom Beyaynetu all the way from Ethiopia. This is a special plate filled with tasty foods that show off the amazing flavours of Africa. Furthermore, this recipe createsdish is suitable for fasting and for those following a vegetarian diet.

Ashu & Ascha Braai & Restaurant is a good place to sample this recipe. Picture: Asanda Mbayimbayi

Owner of Ashu & Ascha Braai & Restaurant, which is an Ethiopian restaurant and also sells other African food, Eshetu Rukneh, spoke to Africa Jamz FM News about the importance of this dish and why it’s a must-try for everyone.

“This dish is not just about savoring a meal; but it also serves as a nutritious option for fasting and caters to vegetarians and also it combines a variety of flavours on one plate, which makes it to be a standout choice.

“Everyone must eat this dish because its vegetable-based composition is packed with essential vitamins and minerals, making it a healthy option that aids in combating diseases, thanks to its nutrient- rich natural herbs,” explained Eshetu.

Additionally, Eshetu generously shared the recipe for preparing this delectable dish, perfect for starting your week in a healthier way.

Recipe on how to make Yetsom Beyaynetu (Ethiopian vegetable platter)

Yetsom Beyaynetu. Picture: Asanda Mbayimbayi

Equipment

• Food processor or blender
• 3 Medium saucepans or small pots

Ingredients for the recipe

For Yemisir Wot (Berbe Lentils)

• ¾ Canola or vegetable oil
• 1 ½ Medium onion
• ½ cup of Berbere spice mix (you can either buy or make it)
• 1 tbsp of Ginger root, peeled and purred with garlic
• 2 tsp of Garlic, peeled and purred with ginger
• 1 cup of Dried red lentils, rinsed
• 3 cups of water
• ½ tsp of Fine sea salt

For Tikil Gomen (Cabbage, carrots and potatoes)

• ½ cup of Canola or vegetable oil
• ½ Medium onion, peeled, halved and sliced thin
• 3 large Carrots, peeled and sliced thin or diagonal
• 2 Medium boiling potatoes, diced into 1-inch cubes
• 1 tbsp of Garlic, peeled and purred with ginger
• 1 tsp of Ginger, peeled and purred with garlic
• ¼ tsp, each of: Turmeric, sea salt and black pepper
• 1 Cup of water
• 10 cups of Cored green cabbage, chopped
• 1 Jalapeno, stemmed and chopped

For Yekik Alicha (Yellow split peas with Turmeric sauce)

• 1 Cup of Dried yellow split peas
• ¼ cup of Canola or vegetable oil
• 1 ½ Medium onion, finely minced
• 1 ½ tbsp., each of: Purred garlic and peeled ginger
• ½ tsp of Turmeric sauce
• 1 Cup of water
• 1 tsp of Salt
• 1 Small red bell pepper, cored and finely chopped

For Shiro Wat (Chickpea Flour Stew)

• ½ Cup of vegetable oil
• ½ Cup of Chickpea flour
• 2 Medium onions
• 3 tbsp of Berbere spice mix
• 1 large Roma tomato
• 4 Cloves of garlic
• 3 tbsp of Niter kibbeh (spiced clarified butter)
• 2 Cups of water
• 1 tsp of Garlic powder
• ½ tsp of Sugar
• Salt to taste
• 1 Medium Jalapeno pepper, chopped

For Fossolia (Green Beans)

• 453g of Green beans, trimmed and halved
• 1 Cup of onion, sliced
• 198g of Canned tomato sauce
• 4 tbsp of Extra virgin olive oil
• 5 tbsp of Ginger root, peeled and minced
• 3 tbsp of Garlic, minced
• 3 tbsp of water
• ½ tsp of Dried rosemary
• 1 tsp of Dried thyme
• ½ tsp of Kosher or sea salt
• ¼ tsp of Ground cumin

For Timatim (Tomato Salad)

• 3 large tomatoes, diced
• ½ Medium red onion, sliced
• 2 Medium Jalapeno peppers, seeds removed and chopped fine

For dressing for the Timatim

• ¼ Cup of vegetable oil
• 3 tbsp of Red wine vinegar
• 1 large Lemon, juiced
• 2 Cloves of garlic, minced
• 2 tsp of Berbere spice mix

Method

For Yemisir Wot (Berbere Lentils)

In a medium saucepan, heat oil over medium heat. Add onions and cook for 8 minutes. Stir in berbere, turmeric, ginger, and garlic. Cook for another 2 minutes. Stir in lentils and cook for another 2 minutes.

Add 3 cups of water. Bring to a boil over high heat then reduce heat to medium-low. Cook for another 30 minutes, stirring, until lentils breakdown to form a thick stew and have salt to taste.

For Tikil Gomen (Cabbage, Carrots and Potatoes)

In a large saucepan, heat oil over medium heat. Add onion and cook for 4 minutes. Add carrots and cook for another 4 minutes. Add potatoes, cover and cook for 5 minutes. Stir in garlic, ginger, turmeric, salt and pepper. Cook for 1 minute then add water and cook for 3 minutes more. Add Jalapeno and cabbage and stir to mix for 2 knutes. Cover and cook, stirring occasionally, until vegetables are soft. Cook for about 5-10 minutes and be careful not to burn the vegetables.

For Yekik Alicha (Yellow Split Peas with Turmeric Sauce)

• Cover split peas in water in a medium saucepan and bring to a boil for 5 minutes. Remove and drain.
• Heat the oil in the same medium saucepan over medium heat. Add onions, cook and stir for minutes. Add ginger and garlic, and cook for 1 minute. Stir in turmeric, then drain split peas and cook. Keep on stirring for 1 more minute.
• Add 3 cups of water and bring to a boil over high heat. Cook around 30 minutes until peas are soft and stew is thick and not soupy. Stir occasionally and add a little more water if needed. Also have salt to taste.
• Serve– Layout a large piece of Injera and make small piles of each stew in front of each diner. Place a rolled piece of Injera next to each diner so they break off pieces to grab the food to eat with their hands.

For Shiro Wat (Chickpea Flour Stew)

In a medium saucepan, toast chickpea flour over medium heat. Remove to a small bowl once it turns to light brown.

Add purred onions to the same saucepan and saute until they become dry and are beginning to colour, do this for about 4 minutes. Add oil and the berbere spice to the onions. Stir for 2 more minutes until they become fragrant. Stir in tomato and garlic and saute for another 2-3 minutes.

With saucepan still over medium heat, whist in half of the chickpea flour. Gradually add half of the water. Whisk in the rest of the chickpea flour and then add the remaining water. Continue whisking until mixture becomes very smooth. If you prefer the Shiro a little thinner, add more water, up to ½ cup.

ALSO READ: Skomota stuns fans with new Mercedes V-Class in viral post

Simmer until it begins to pop. Add the niter kibbeh, garlic powder, sugar and salt to taste. Continue simmering until the flavours combine and oil begins to separate for about 5-10 minutes. Garnish with chopped jalapeno, if desired, and serve over Injera.

For Fossolia (Green Beans)

Soak green beans in hot water for 15 minutes. Drain and pat dry.

Heat half of the oil in a large skillet over medium-high heat. Add green beans and cook, stirring, until it is brown for about 5 minutes, then transfer to a bowl. Reduce heat to medium and add remaining oil, onion, ginger and garlic. Cook for about 3 minutes and then add water. Cook for another 5 minutes until onion is soft.

Return green beans back to the skillet along with tomato sauce, rosemary, thyme, basil, cumin and salt. Cook for another 3-4 minutes, stirring often. Serve or refrigerate covered.

For Timatim (Tomato Salad)

Make dressing. Combine all the salad ingredients in a bowl and pour the dressing over. Refrigerate until ready to use.

*This recipe was sourced from Eshetu Rukneh, owner of Ashu & Ascha Braai & Restaurant