An Ethiopian spread. Apparently, injera is very brittle when cold... So I couldn't go with the traditional fashion of laying the various dishes over the injera. Still tasty.
Clockwise:
Injera (which I was given in a local restaurant a while back and kept frozen).
Awaze - A spicy spread made of roasted dried chilies, berber spice mixture, tahini paste, ginger and lemon.
Tzfat cheese with nigella seeds.
Chopped veggies in olive oil (that was one seriously hot chili in there - this variety is a bit of a Russian roulette with heat levels).
Kik alicha - Yellow split peas. Those are with added stir fried okra and chooped peanuts. The flavoring includes onion, ginger, garlic, berber, toasted coriander, lemon, turmeric, cumin.
Buticha - Chickpeas flour cooked like polenta, chilled and crumbled. Mixed with cooked onions, tomato, green chili, ginger, garlic, berber, turmeric, cardamom, paprika, parsley.
Ethiopian style eggs - with lightly cooked tomatoes, chilies, onion, garlic, pepper, parsley and a bit of berber.
Atakilt Wat (Middle) - Cabbage, potato and carrots. Flavored with onion, garlic, lemon, a bit of sugar, cumin, turmeric, berber and hawaij spice.
Served with a much needed cold beer - it was quite spicy (mostly because of the chili in the salad), and we can usually handle quite a bit of heat. 
