Ethiopian Firfir

Method

1. 1

   Soften the onion

   Set a wide frying pan over medium heat and add the niter kibbeh and onion. Cook for 5 minutes, stirring often, until the onion is soft and translucent.

2. 2

   Bloom the spices

   Add the garlic and berbere. Cook over medium-low heat for 1 minute, stirring continuously, until fragrant.

3. 3

   Cook the tomato paste

   Stir in the tomato paste and cook over medium heat for 1 minute, until it darkens slightly.

4. 4

   Simmer the sauce

   Add the tomatoes, water and salt. Simmer over medium-low heat for 7 minutes, stirring now and then, until the tomatoes soften and the sauce is thick but still moist.

5. 5

   Toss with injera

   Add the torn injera and fold gently over low heat for 2 minutes, until it has absorbed the sauce but still holds some texture.

6. 6

   Serve

   Take the pan off the heat and serve straight away while warm.

Tips

• Keep the pan at a moderate heat while softening the onion so the niter kibbeh does not scorch.
• Stir continuously while the garlic and berbere cook, as the spices can turn bitter if they burn.
• If the pan looks dry when you add the injera, add a splash of water and fold gently.

Swaps

• Use ghee in place of niter kibbeh.
• Use a chopped ripe tomato in place of each diced tomato, keeping the amount the same.

Storing

Refrigerate leftovers in an airtight container for up to 2 days, then reheat gently in a pan with a splash of water.