Yetsom Beyaynetu፡የጾም በያይነቱ

Ingredients

• 3 large injera, one for the tray and the rest to eat with
• 1 batch shiro wat
• 1 batch misir wat
• 1 batch kik alicha
• 1 batch gomen wat
• 1 batch tikil gomen
• 1 batch fosolia
• 1 batch azifa
• 1 batch timatim salad
• 6 green chillies and 2 lemons, to serve

Method

1. 1

   Work backwards from when you want to eat. The wats keep and improve; the salads do not

2. 2

   The day before, make the shiro, the misir wat and the kik alicha. All three are better reheated

3. 3

   On the day, make the gomen, the tikil gomen and the fosolia

4. 4

   Last of all make the azifa and the timatim salad, so they go onto the tray cold and fresh

5. 5

   Lay a whole injera flat over the tray so it covers the base completely

6. 6

   Spoon each dish onto it in its own mound, going round the edge, with the shiro in the middle

7. 7

   Keep the colours apart — red misir next to green gomen next to yellow kik, not red beside red

8. 8

   Roll the remaining injera, cut it into lengths and set them at the side

9. 9

   Serve with the chillies and lemon wedges