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For centuries, Ethiopian food culture has traditionally featured a wide range of rich and colourful vegetables, fruits, beans, and pulses as the core ingredients in many of our delicious vegan-friendly dishes.
The star ingredient, teff, in injera (a giant gray spongy pancake-like bread), not only super tasty, but also jam-packed with nutrients. The super grain is filled with complete proteins, fibre, magnesium, iron and calcium (in fact, no other grain on earth has more fibre per serving). Usually served alongside wat – aromatic stews of lentils, cabbage, onions, potatoes, and other pulses with flavourful Berbere spices.
Families also often enjoy beyaynetu, which are individual platters of vegetables cooked up in different ways, such as stuffed whole jalapeno peppers, simmered greens and beans and chickpeas in a tomato sauce. From fibre-rich lentils to B-vitamin packed Berbere and blood sugar-regulating lentils – the sheer variety in the Ethiopian diet is what it makes so healthy.
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