If you think of Ethiopian food, you’ll most likely envision a large platter of spongy flatbreads topped with a rainbow of stews, vegetables and salads. Together, they are known as Yetsom Beyaynetu - a staple across both Ethiopia and Eritrea. Yetsom Beyaynetu means “Combination Platter” in English.
Yetsom Beyaynetu literally means “a fasting selection” and is a traditional spread eaten during these times. Let's delve into the heart of Ethiopian culinary traditions and discover the rich flavors and cultural significance of this iconic dish. 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.
The Cultural Significance of Ethiopian Food
An Ethiopian meal is all about generosity, family, welcoming, and community. Traditional mealtimes in Ethiopia are dictated by customs and rules of etiquette. A meal in Ethiopia has always been a community event based on respect and sharing. There will always be a way to wash your hands before and after the meal.
At the start of a meal, a large round tray called a gebeta is brought out covered by a large flat piece of injira. The tray with injera is placed on a dinner table or, more traditionally, on a large wicker table called a mesob. The host will place several piles of each vegetable stew on the injera, within reach of each diner. If meat stews are being served, the will be placed towards the middle. The gursha is a gesture when a person will carefully place a morsel of food directly into another’s mouth. At the end of most every meal, the buna (coffee) ceremony begins with roasting the coffee beans over a fire, grinding them up in a mortar and pestle, and putting the coffee directly in a pot of boiling water. The coffee is then served in small cups.
Vegan-Friendly Ethiopian Cuisine
Chances are, the last time you passed an Ethiopian restaurant, you probably spotted the word vegan featured front and center. So why is Ethiopian cuisine so vegan-friendly? Much of it comes down to religion.
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Ethiopians are predominantly Orthodox Christians that follow the fasting days prescribed by the Church. There are a lot of fasting days-every Wednesday and Friday, and during Lent. In Ethiopia, fasting doesn’t mean refraining from all food. Instead, they don’t eat or drink until 3pm on those days and eliminate all animal products (meat, dairy, eggs, etc.) from their diet. Basically, they adhere to a vegan diet during fasting days and as a result, Ethiopian cuisine contains many dishes that can be considered vegan.
One thing to keep in mind if you're eating fully vegan is Niter Kibbeh - a spiced clarified butter that lends a rich depth to many Ethiopian dishes. Though it’s usually skipped during fasting days, it’s used plentiful by those who don’t follow the strict fasting rules, meaning that many otherwise plant-based dishes will start with a generous dollop of it. A quick check with your waiter never hurts.
Vegan Ethiopia Episode 1: Injera Bread
Key Components of Yetsom Beyaynetu
At the centre of Yetsom Beyaynetu is Injera, the slightly sour, airy flatbread used to scoop up everything else. Famously, it serves as both the plate, since the complementing dishes sit right on top, and the cutlery, as extra Injera are used to scoop up the individual dishes as you go.
Cooking all of the elements for a traditional Yetsom Beyaynetu from scratch is a bit of a kitchen marathon, but even one or two of these dishes will give you a generous, flavour-packed meal. The lentil and chickpea stews alongside Injera can be considered a main, especially if paired with the salad or one of the vegetable sides. And apart from the tomato salad, everything here freezes well -so making a generous batch will always be a win.
A quick note on berbere, the essential Ethiopian spice blend: it’s a complex mix - typically including chillies, garlic, ginger, fenugreek, cardamom, coriander, cumin and cloves - and it often comes with a bit of a kick. If you’d prefer something milder, just reduce the amount used but consider boosting the salt and other spices slightly to maintain balance.
Read also: Authentic Ethiopian Cuisine
Recipes Common for a Yetsom Beyaynetu
The recipes below are very common for a Yetsom Beyaynetu. Let’s get on with the recipes. Try this exclusive Yestom Beyaynetu from Ethiopia. Recipe to try. Ethiopian vegetable platter Yetsom Beyaynetu.
Yemisir Wot (Berbere Lentils)
In a medium saucepan, heat oil over medium heat. Add onions and cook for 8 minutes. Stir in berere, turmeric, ginger, and garlic. Cook another 2 minutes. Stir in lentils and cook another 2 minutes. Add 3 cups water. Bring to a boil over high heat then reduce heat to medium-low. Cook another 30 minutes, stirring, until lentils breakdown to form a thick stew. Salt to taste.
Tikil Gomen (Cabbage, Carrots & Potatoes)
In a large saucepan, heat oil over medium heat. Add onion and cook 4 minutes. Add carrots and cook another 4 minutes. Add potatoes, cover, and cook 5 minutes. Stir in garlic, ginger, turmeric, salt and pepper, cook 1 minute then add water and cook 3 minutes more. Add jalapeno and cabbage and stir to mix for 2 minutes. Cover and cook, stirring occasionally, until vegetables are soft. About 5-10 minutes being careful not to burn.
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 and cook, stir minutes. Add ginger and garlic, cook 1 minute. Stir in turmeric, then drained split peas and cook, stirring, for 1 more minute. Add 3 cups 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. 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.
Shiro Wat (Chickpea Flour Stew)
In a medium saucepan, toast chickpea flour over medium heat. Remove to a small bowl once it turns a light brown. Add pureed onions to the same saucepan and saute until the become dry and are beginning to color, about 4 minutes. Add oil and the berbere spice to the onions. Stir 2 more minutes until they become fragrant. Stir in tomato and garlic and saute another 2-3 minutes. With saucepan still over medium heat, whisk in half the chickpea flour. Gradually add half 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 some more water, up to ½ cup Simmer until it begins to pop. Add the niter kibbeh*, garlic powder, sugar, and salt to taste. Continue simmering until the flavors combine and oil begins to seperate, about 5- 10 minutes. Garnish with chopped jalapeno, if desired, and serve over injera.
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Fossolia (Green Beans)
Soak green beans in hot water for 15 minutes. Drain and pat dry. Heat half the oil in a large skillet over medium-high heat. Add green beans and cook, stirring, until browned, about 5 minutes. Transfer to a bowl. Reduce heat to medium and add remaining oil, onion, ginger, and garlic. Cook 3 minutes and then add water. Cook 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 another 3-4 minutes, stirring often. Serve or refrigerate covered.
Timatim (Tomato Salad)
Make dressing. Combine all the salad ingredients in a bowl and pour dressing over.
