Yetsom Beyaynetu

Yetsom beyaynetu — literally "all types of fasting food" — is the spectacular Ethiopian fasting platter assembled on days of Orthodox Christian abstinence (tsom), which observant Ethiopians keep for over 200 days a year. On a single injera-lined plate, small mounds of different lentil and vegetable wots (stews) are arranged like a garden, eaten communally by tearing injera and scooping. It is one of the most beautiful and nutritionally complete plant-based meals in the world.

Serves: 4

Ingredients

Misir Alicha (Yellow Lentils)

• 250g (1¼ cups) yellow split lentils (misir)
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tsp (3g) turmeric
• 2 tbsp (30ml) sunflower oil
• Salt to taste
• 500ml (2 cups) water

Dinich Alicha (Potato and Turmeric)

• 3 medium potatoes, peeled and diced
• 1 tsp (3g) turmeric
• 1 tbsp (15ml) sunflower oil
• Salt to taste

Gomen (Braised Greens)

• 300g (10 oz) collard greens or kale, stems removed, thinly sliced
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp (3g) fresh ginger, grated
• 2 tbsp (30ml) sunflower oil

Tikil Gomen (Spiced Cabbage)

• ½ medium cabbage (300g/10 oz), sliced
• 1 carrot, sliced
• ½ tsp (2g) turmeric
• 1 tbsp (15ml) sunflower oil
• Salt to taste

To Assemble

• 2 large injera (store-bought or homemade), plus extra to serve
• 1 tbsp (15ml) tej (Ethiopian honey wine) or apple cider vinegar, for brightness, optional

Instructions

1. Misir Alicha: Fry onion in oil 8 minutes. Add garlic and turmeric; cook 2 minutes. Add lentils and water; simmer 20–25 minutes until completely soft. Season with salt. The consistency should be thick and spoonable.
2. Dinich Alicha: Boil or steam potato pieces 12–15 minutes until tender. Toss hot with oil, turmeric, and salt.
3. Gomen: Heat oil over medium heat. Fry onion 7 minutes. Add garlic and ginger; cook 2 minutes. Add greens, cover, and cook 15–20 minutes, stirring occasionally, until completely wilted and tender. Season with salt.
4. Tikil Gomen: Heat oil over medium-high heat. Add cabbage and carrot; stir-fry 2 minutes. Add turmeric and salt, reduce heat, cover and cook 10 minutes until tender but not mushy.
5. To assemble: Lay a large injera flat on a wide platter. Arrange mounds of each preparation around the circumference, leaving the center clear for a fifth element (store-bought ayib fresh cheese or a small bowl of berbere paste adds welcome heat and richness). Roll extra injera and stack alongside.

Cook's Notes: The beauty of beyaynetu is in the contrast of colours and flavours — each wot should be distinct. Serve all elements warm but not piping hot, as this is eaten slowly and communally. Ethiopian restaurants often add a small mound of shiro (chickpea flour stew) and atkilt wot; if you have a favourite prepared, add it to the platter.