A typical Beyaynetu platter may include lentil stews, chickpea stews, collard greens, cabbage, carrots, potatoes, beets, and fresh salads. Each component is seasoned with traditional Ethiopian spices, creating a vibrant combination of flavors, textures, and colors.
Served communally on injera, Beyaynetu offers a nutritious and satisfying dining experience while showcasing the diversity and richness of Ethiopian vegetarian cuisine.
4 large injera breads , 1 cup Shiro Wat (chickpea stew)
1 cup Misir Wat (spicy lentil stew) , 1 cup Atakilt Wat (cabbage, carrots, and potatoes)
1 cup Gomen (collard greens)
1 cup cooked beets or beet salad
1 small tomato salad
1 tablespoon berbere spice blend , Salt to taste
2 tablespoons vegetable oil
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