Ethiopian Firfir
Torn injera folded into a berbere, onion, and tomato sauce until the bread swells and softens. A fasting-style version made with oil rather than spiced butter, sharp with chili and warm with ginger.
- 1
Heat the oil in a large skillet over medium heat. Add the onion and cook 10 minutes, stirring often, until it is very soft and beginning to brown at the edges.
- 2
Stir in the garlic and ginger and cook 1 minute. Add the berbere and tomato paste and cook 2 minutes more, stirring constantly so the spices toast without scorching.
- 3
Add the chopped tomatoes, water, and salt. Simmer 10 minutes, stirring now and then, until the tomatoes break down and the sauce is thick enough to coat a spoon.
- 4
Reduce the heat to low. Add the torn injera a handful at a time, folding it through the sauce so each piece takes on color before adding the next. Cook 3 minutes, until the bread is soft and there are no dry patches.
- 5
Taste and add salt if needed. Scatter the scallions over the top and serve warm, with extra injera alongside.
Ingredients
- 1/4 cup vegetable oil
- 1 large red onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons berbere
- 2 tablespoons tomato paste
- 2 medium tomatoes, chopped
- 1 1/2 cups water
- 1 teaspoon salt
- 8 ounces 100% teff injera, torn into bite-size pieces
- 2 scallions, thinly sliced
Instructions
- 1
Heat the oil in a large skillet over medium heat. Add the onion and cook 10 minutes, stirring often, until it is very soft and beginning to brown at the edges.
- 2
Stir in the garlic and ginger and cook 1 minute. Add the berbere and tomato paste and cook 2 minutes more, stirring constantly so the spices toast without scorching.
- 3
Add the chopped tomatoes, water, and salt. Simmer 10 minutes, stirring now and then, until the tomatoes break down and the sauce is thick enough to coat a spoon.
- 4
Reduce the heat to low. Add the torn injera a handful at a time, folding it through the sauce so each piece takes on color before adding the next. Cook 3 minutes, until the bread is soft and there are no dry patches.
- 5
Taste and add salt if needed. Scatter the scallions over the top and serve warm, with extra injera alongside.