I’ve been in love with Ethiopian food since the first time I tasted it. Rich, warming, fragrant and filling, it is my favourite kind of cooking – humble ingredients transformed by spices and patience into remarkable dishes.

I’m going to be making a colourful platter of 5 dishes:

Keyseir Bedinich
Beets and potatoes flavoured with garlic and olive oil

Gommen Wat
Thinly sliced collard greens sauteed with red onion, garlic & ginger

Yeatakilt Wat
Tender cabbage and carrots with golden turmeric & ginger

Yemisir
Spicy red lentils with caramelized onions & berbere
-or-
Minchet Abishe
Spicy ground beef with caramelized onions & berbere served with a crisp, lemony salad of romaine & tomatoes, along with fresh injera – a soft, tangy, fermented flatbread made from nutritious (and gluten-free) teff flour.

$12
Add a free-range egg: +$1.50

#vegan #GF

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Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.