Ethiopian Platter – Misir Wot, Kik Alicha, Gomen & Injera

Ingredients

For 4 portions

• 🌾 300g sorghum
• 🫘 250g red lentils (dry)
• 🫘 150g split peas (dry)
• 🥬 300g collard greens
• 🧅 2 medium onions
• 🧄 4 cloves garlic
• 🪴 2 centimeters ginger
• 🥫 2 Tbsp tomato paste
• 🌶️ 2 Tbsp berbere
• 🪴 1 Tsp turmeric
• 🏺 4 Tbsp sunflower oil
• 🥤 1,450ml tap water
• 🧂 2 Tsp salt

Method

1. Injera (makes enough for 4):
2. Mix 300 g sorghum flour (or plain flour) with 450 ml water and ½ tsp salt into a smooth, thin batter (like pancake batter). Cover and let ferment at room temperature for 1–2 days if possible (or use immediately for a quicker version).
3. Heat a non-stick pan or crepe pan over medium heat. Pour a ladle of batter and swirl to form a thin circle.
4. Cover and cook for 1–2 minutes until bubbles form and the top is set (do not flip). Remove and stack. Repeat.
5. Misir Wot (spicy red lentils):
6. Rinse 250 g red lentils until water runs clear.
7. Heat 2 Tbsp oil, cook 1 finely chopped onion slowly for 10–12 min until golden.
8. Add 2 cloves garlic + 1 cm ginger, cook 1 min.
9. Stir in 2 Tbsp tomato paste + 2 Tbsp berbere, cook 2 min.
10. Add lentils + 600 ml water. Simmer 25–30 min until thick. Season with salt.
11. Kik Alicha (mild yellow split peas):
12. Rinse 150 g split peas.
13. Heat 1 Tbsp oil, cook ½ onion until soft.
14. Add 1 clove garlic + 1 cm ginger + 1 tsp turmeric, cook 1 min.
15. Add split peas + 400 ml water. Simmer 25–30 min until soft. Season with salt.
16. Gomen (collard greens):
17. Heat 1 Tbsp oil, cook ½ onion until soft.
18. Add 1 clove garlic, then 300 g chopped collard greens.
19. Add a splash of water, cover and cook 10–12 min until tender. Season with salt.
20. To serve: Place injera on a large plate and arrange the three stews on top. Tear pieces of injera to scoop the stews.