Firfir with Injera
A warm Ethiopian dish of torn, tangy injera soaked in a rich tomato sauce spiced with berbere, onion, garlic, and ginger.
Ingredients
- injera700 g
- onion240 g
- canola oil60 ml
- berbere7 g
- tomato paste85 g
- tomato240 g
- ginger4 g
- garlic4 cloves
- water120 ml
- salt1 tbsp
- green chili pepper15 g
Instructions
Finely chop the onion, mince the garlic and ginger, and dice the tomatoes.
In a heavy-bottomed pot over medium heat, cook the onion for 8–10 minutes, until soft and translucent.
Add the oil and berbere, stir, and cook for 2–3 minutes to let the spices bloom.
Stir in the tomato paste, then reduce the heat; add the garlic, ginger, tomatoes, and salt, and simmer for 10–15 minutes, until the tomatoes break down and the sauce thickens.
Pour in the water and bring the sauce to a gentle simmer. Tear the injera into small pieces, add it gradually to the pot, and stir gently.
Cook for 5–8 minutes over low heat, turning the pieces occasionally, until the injera fully absorbs the sauce and turns soft, without breaking down into a smooth mash.
Transfer the firfir to a plate and sprinkle with thinly sliced green chili; serve right away.
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