Traditional meals in Ethiopia, one of the most arable countries in Africa, center around a selection of spicy meat stews and vegetable sides, served over a crepelike flatbread called injera. One of those vegetable dishes is gomen wat, or braised collard greens and kale seasoned with aromatics like berbere. Laroot’s version of gomen, named in homage to the Ethiopian capital, keeps these traditional ingredients while incorporating teff, a supergrain native to Ethiopia which rivals quinoa in its protein, calcium, and iron content. Local tomatoes add lycopene, roasted squash lends vitamin C, and farmer’s cheese provides a tangy hit of creaminess.