The portion size was very generous and there was plenty of protein from all the legumes. It also contained the numerous phytonutrients that you get when you eat all the colors of the rainbow. Plus, it was very tasty. Clockwise from the top this consisted of: Miser Wat - Split lentils in Berbere (red pepper sauce) simmered in basil and fresh Ethiopian spices, Yekik Alicha – yellow split peas simmered in mild curry sauce, Qey Sir - beets cooked with vegetable oil, garlic, and ginger, Gomen – sauteed collard greens with onions, Atikelt Wat –potatoes, carrots, and cabbage, and onions, sauteed with ginger, and garlic, Miser Alicha – green lentils in garlic and ginger sauce, and Shiro Wat – ground split peas with Ethiopian spices, chili, and garlic (center).
Bayayenetu, the Veggie Lover’s Combination
