BEETS & CARROTS
This dish is super easy to cook and works really well as an introduction into Ethiopian food, it's flavour is subtle and you can pretty much serve it alongside anything. I cook this dish a lot especially when beets are in season.
Beets are a great source of many essential vitamins and minerals, high in fibre and known to lower blood pressure. As a kid growing up I remember it always being said that we should eat our beets because it would give us more blood... one of many great Ethiopian myths!
YELLOW Split Pea Stew
This dish is one of the easiest and most accessible Ethiopian dishes to cook. All the ingredients are easily available in most countries and markets, so it's a great introduction to Ethiopian cooking. It's colourful, nutritious and versatile too.
I cook this dish all the time, either serving it more traditionally as a vegetarian platter or with my adaptation into a hearty soup which is great for winter (just don't tell my Mum!).
Turmeric is a great source of iron and a natural anti-inflammatory agent. It's used vastly in Ethiopian cooking when we're not using Berbere spice.