Description

Ethiopian dishes typically consist of injera, a spongy sourdough flatbread made of fermented teff flour, spread flat over a communal pan (a large platter) and topped with several kinds of spicy and non-spicy wats (stews) and vegetables.It’s made up of a mix of vegan curries and vegetables served on a plate of injera. Yetsom means fasting and beyaynetu means combination platter. In principle, the combination platter is very similar in composition