sorakegelä

Sorakegelä is a traditional dish originating from the northern regions of Ethiopia, particularly in the Tigray and Amhara provinces. It is a hearty stew made from a variety of ingredients, reflecting the region's diverse agricultural produce. The primary components of sorakegelä include split red lentils, which provide the base of the stew, and a medley of vegetables such as carrots, potatoes, cabbage, and onions. These vegetables are cooked together with spices like garlic, ginger, and turmeric, which contribute to the dish's distinctive flavor and color.

The dish is typically prepared by soaking the split red lentils overnight, then cooking them with the vegetables and spices in a large pot of water. The stew is simmered until the lentils are tender and the vegetables are soft, resulting in a rich, comforting broth. Sorakegelä is often served with injera, a sourdough flatbread that is a staple in Ethiopian cuisine, and is commonly enjoyed as a main course or a side dish.

The name "sorakegelä" translates to "red lentil stew" in Amharic, reflecting its primary ingredient. The dish is not only a staple in Ethiopian households but also a popular choice in restaurants and social gatherings. Its versatility and hearty nature make it a favorite among locals and visitors alike, embodying the culinary traditions of Ethiopia's northern regions.