|Clockwise from top: chickpea BALL kai wot (dumplings in a spicy berbere sauce), dinnich (potatoes), ye'kik allecha begomen (yellow split peas in a mild sauce with greens) and slaw in the middle. Injera from Merkato (how lucky am I to live a short walk from a super well stocked Ethiopian grocery store?)|
Today was a bit of a kitchen bust, so I'm reverting to my last backlogged picture to hold you off. I've also decided (I think) that tofu does not belong on combo platters except in the form of balls (insert the word dumpling here).
This photo is from last weekend, and the platter was cobbled together with a little of this 'n' that. I like the yellow peas with spinach, but I think they'll be prettier with green split peas, maybe? Also piled on here is a spicy chickpea BALL kai wot, potatoes that need a do-over and a quickie cabbage slaw.
I feel better about tomorrow's prospects. I'm working on Ye'shimbra Assa Wot (chickpea fish in a spicy sauce) and spiced blueberry handpies!