Massaan

Massaan refers to a traditional Ethiopian dish, commonly found in the Amhara and Tigray regions. It is a hearty stew made primarily from lentils or fava beans, slow-cooked with spices such as garlic, ginger, and sometimes turmeric. The dish is known for its thick, rich consistency and can vary in color from deep brown to reddish-brown depending on the ingredients used.

Preparation of massaan typically involves soaking the legumes overnight, followed by simmering them for several hours until they are tender and have broken down into a paste-like texture. Onions and other aromatics are often sautéed and added to the pot during the cooking process to enhance the flavor. While lentils and fava beans are the most common base, variations can include other legumes.

Massaan is usually served as a main course and is often accompanied by injera, a sourdough flatbread that is a staple of Ethiopian cuisine. The injera is used to scoop up the massaan, creating a satisfying and filling meal. It is a popular dish for everyday consumption as well as for special occasions and religious fasting periods, as it is typically vegan. The dish is valued for its nutritional content, being a good source of protein and fiber.