Ethiopian Beyainatu Platter (Mixed Vegetable Combination)

Ingredients

• 300 g white cabbage
• 2 carrots
• 300 g potatoes
• 150 g green beans
• 150 g red lentils
• 60 g gram flour
• 2 red onion
• 3 garlic cloves
• 15 g fresh ginger
• 1 tbsp berbere spice blend
• 1 tsp ground turmeric
• 4 tbsp vegetable oil
• 4 flatbreads

Method

1. 1

   Peel and chop the cabbage, carrots and potatoes, trim the green beans, and rinse the red lentils.

2. 2

   Peel and finely chop the onions, then divide between two pans with half the vegetable oil in each.

3. 3

   In the first pan, stir in half the garlic and ginger with the turmeric, then add the cabbage, carrots and potatoes with a splash of water. Cover and cook for 20 minutes until tender, adding the green beans for the final 8 minutes.

4. 4

   In the second pan, stir in the remaining garlic and ginger with the berbere spice blend, then add the lentils and 400ml water. Simmer for 20 minutes until the lentils are soft.

5. 5

   Meanwhile, whisk the gram flour into 200ml water until smooth, then cook in a small pan over low heat for 5 minutes, stirring, until thickened, to make a simple shiro.

6. 6

   Spread the flatbreads over a large platter, then spoon the mild vegetables, the spiced lentils and the shiro into separate piles on top.

7. 7

   Serve straight away for everyone to scoop up with pieces of flatbread.