Goan Bayenetu: A Flavorful Fusion of Ethiopian and Goan Cuisine

Ingredients

In the original Ethiopian Bayenetu, the dish typically consists of a variety of stews and curries served on a large platter with injera, a sourdough flatbread. However, in this Goan adaptation, we have incorporated the flavors and ingredients of Goan cuisine, such as coconut milk and spices like turmeric and cumin. The addition of red chili powder and fresh green chilies gives the dish a spicy twist, which is not commonly found in traditional Ethiopian Bayenetu. We alse have the original recipe for Bayenetu, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 cup (200g) green beans, trimmed and cut into bite-sized pieces 1 cup (200g) green beans, trimmed and cut into bite-sized pieces
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until the onion turns translucent.
3. 3.
   Add the turmeric powder, cumin powder, coriander powder, and red chili powder to the pan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the slit green chilies, diced potatoes, sliced carrots, and green beans to the pan. Mix well to combine the vegetables with the spices.
5. 5.
   Pour in the coconut milk and season with salt to taste. Stir everything together.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the vegetables are tender.
7. 7.
   Once the vegetables are cooked, remove the pan from heat and garnish with fresh cilantro leaves.
8. 8.
   Serve the Goan Bayenetu hot with steamed rice or bread.

Treat your ingredients with care...

• Potatoes — Ensure that the potatoes are diced into uniform pieces to ensure even cooking.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Green chilies — Adjust the quantity of green chilies according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For a creamier texture, you can blend a small portion of the cooked vegetables with the coconut milk before adding it to the dish.
• Adjust the spice levels by increasing or decreasing the amount of red chili powder and green chilies.
• Add a squeeze of lime juice before serving to enhance the flavors.
• Serve the Goan Bayenetu with traditional Goan bread like poi or pao for an authentic experience.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Goan Bayenetu hot, garnished with fresh cilantro leaves. Accompany it with steamed rice or Goan bread for a complete and satisfying meal.

Presentation advice

Present the Goan Bayenetu in a vibrant platter, allowing the colorful vegetables to shine. Garnish with a sprinkle of fresh cilantro leaves for an added touch of freshness.