Ye'kakul Engudai Wot

This fasting stew is enjoyed across Ethiopia during the many days of Orthodox Christian abstinence (tsom), when meat and dairy are forbidden. Wild oyster mushrooms and brown lentils are braised together in a deep onion-and-berbere base, producing a dish of remarkable body and depth that feels anything but austere.

Serves: 4

Ingredients

• 300g (10.5 oz) brown or green lentils, rinsed
• 400g (14 oz) oyster mushrooms (or button mushrooms), roughly torn
• 3 large onions, finely diced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 3 tbsp (45ml) olive oil or sunflower oil (no butter for fasting)
• 2 tbsp (30g) berbere spice blend
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 tbsp (30g) tomato paste
• 700ml (3 cups) vegetable stock or water
• Salt to taste
• Fresh coriander leaves, to garnish
• Injera or crusty bread, to serve

Instructions

1. In a large heavy pot, dry-toast the diced onions over medium heat (no oil) for 10-12 minutes, stirring constantly, until they dry out and turn light brown. This traditional Ethiopian technique concentrates flavour.
2. Add oil, garlic and ginger. Fry 3 minutes. Add berbere, turmeric and cumin, stir well, and cook 4-5 minutes until the spices bloom and the oil turns deep red.
3. Stir in tomato paste and cook 2 minutes more.
4. Add lentils and stock. Bring to a boil, then reduce to a low simmer. Cook covered for 25 minutes, stirring occasionally.
5. Add mushrooms and stir to combine. Cook uncovered for a further 10-12 minutes until mushrooms are tender and lentils are fully soft, the stew thick and cohesive.
6. Season with salt. Serve on or alongside injera, garnished with fresh coriander.

Cook's Notes: The dry-toasting step is the key to authentic Ethiopian stews — do not skip it. The stew thickens further on standing, so a splash of water when reheating is helpful. Leftovers taste even better the next day.