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Ethiopian vegetables recipes

15 Ethiopian vegetables recipes, each written for this site and each saying what its method turns on.

• Beyaynetu, sourced from Ethiopia. It is an assortment on one injera, and the fasting version leaves out dairy as well as meat. vegan.
• Dabo kolo, sourced from Ethiopia. The dough is rolled into ropes and cut into small pieces before any of it is fried. vegetarian.
• Fit-fit, sourced from Ethiopia. The sauce is made first and the torn bread is folded into it, never the other way round. vegetarian.
• Genfo, sourced from Ethiopia. It is served as a mound with a hole in the middle, and the hole is the sauce bowl. vegetarian.
• Hilbet, sourced from Ethiopia. The pulses are ground to a powder raw, and the cooked powder is whipped to a cream. vegan.
• Himbasha, sourced from Ethiopia. It is scored into a wheel of spokes before it goes into the oven. vegetarian.
• Injera, sourced from Ethiopia. Part of the fermented batter is boiled and stirred back in, and that is what binds it. vegan.
• Kitcha, sourced from Ethiopia. It is cooked free-form in a dry pan and turned by hand, and a little scorching is expected. vegan.
• Kocho, sourced from Ethiopia. The pulp is fermented for months before it is ever cooked. vegan.
• Lahoh, sourced from Ethiopia. A sorghum batter beaten by hand until creamy, then left overnight. vegan.
• Shahan ful, sourced from Ethiopia. The beans are crushed to a coarse paste in the pan after they have softened, not before.
• Shiro, sourced from Ethiopia. It is built on pulse flour rather than whole pulses, so it thickens as it comes to the boil. vegan.
• Siwa, sourced from Ethiopia. It is brewed from baked bread rather than raw grain, and the bread floats in the glass. vegan.
• Tej, sourced from Ethiopia. One part honey to five parts water, and gesho does the bittering. vegetarian.
• Tella, sourced from Ethiopia. The clay pot is washed with grawa before anything goes into it. vegan.

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