Yetsom Beyaynetu

A closer look at each part

Smooth orange stew

Large serving at the centreThe centre holds a smooth, spoonable orange stew, resembling shiro, a stew made from pulses such as peas. Start with a little on injera and ask the team which pulse preparation is being served.

Thicker orange stews

Upper right and lower left of the centreThese separate mounds have a coarser texture than the central serving and appear to be lentil or other pulse stews. Try a small taste of each before mixing them; their colour does not tell you how hot they are.

Cooked leafy greens

Above and below the centreDark chopped leaves and stems give a leafy, savoury bite. They are a useful contrast to the smooth stews, either on their own with injera or alongside a piece of potato.

Yellow potatoes

Upper left and lower rightThe larger yellow chunks are potato. Their soft, familiar texture makes an approachable first bite for someone new to the meal. Ask about the seasonings and cooking fat if you need to check an ingredient.

Yellow cabbage

Towards the top and left sideThe yellow ribbons are cooked cabbage, served separately from the potato. Scoop a small portion with injera to compare its softer, folded texture with the chopped greens.

Beetroot

Purple portions on both sidesThe dark purple chopped beetroot brings an earthy flavour and a different vegetable texture. Try it with a little plain injera, then pair it with greens or a small amount of stew.

Salad and red condiment

Salad at upper left and lower right; small red servings near the edgesThe chopped salad contains visible lettuce, cucumber and tomato for a fresh bite. The small bright red accompaniments are condiments: ask what they contain and sample a little separately before adding them to a full mouthful.

Injera

Several folded portions and the brown sheet underneathThe bubbly brown flatbread has a soft, flexible texture. Tear, scoop and eat it with the vegetables. The large sheet underneath is edible too and takes on the sauces as you work around the plate.