massega

Massega is a traditional African dish, most commonly associated with Ethiopia and Eritrea. It is a hearty stew typically made with a base of vegetables, often including potatoes, carrots, and sometimes leafy greens like collard greens or spinach. The stew is usually seasoned with a blend of aromatic spices, with berbere, a staple Ethiopian spice mix, being a common ingredient. Berbere lends a distinct warmth and complex flavor profile, often featuring chili peppers, garlic, ginger, and various other spices.

The preparation of massega usually involves simmering the vegetables and spices together in water or vegetable broth until they are tender and the flavors have melded. Some variations may include legumes such as lentils or chickpeas, adding protein and a richer texture. Massega is often served as a side dish or as a main course, and it is frequently accompanied by injera, a sourdough flatbread that is characteristic of Ethiopian and Eritrean cuisine. The injera is used to scoop up the stew, making for a communal and flavorful dining experience. While recipes can vary regionally and by household, the fundamental elements of tender vegetables, aromatic spices, and a comforting stew-like consistency remain consistent across most preparations of massega.