KEYSIR
BEETS & CARROTS

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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. 

INFO: 
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!


 

 

KIK WOT
YELLOW Split Pea Stew

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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!). 

INFO:
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.