Injera Firfir with Berbere

Ingredients

• 6 piecesday-old injera — torn into bite-size pieces
• 1 tbsptomato paste
• 3 tbspberbere
• 1red onion — finely chopped
• 3 clovesgarlic — minced
• 2tomatoes — chopped
• 3 tbspniter kibbeh
• 1/2 cupwater
• 1 tspfine salt

Method

1. Tear the 6 pieces of day-old injera into bite-size pieces, ensuring each piece is small enough to absorb the sauce effectively. Set them aside in a large bowl, ready for later use.
2. Peel and finely chop 1 red onion. In a large skillet, melt 3 tbsp of niter kibbeh over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes soft and golden, about 5-7 minutes. This step develops sweetness and depth of flavor in the dish.
3. Mince 3 cloves of garlic and dice 2 tomatoes. Add the garlic to the skillet with the softened onions and stir for about 1 minute until fragrant. Then, add the diced tomatoes and cook until they break down and meld with the onions, forming a thick base.
4. Stir in 3 tbsp of berbere and 1 tbsp of tomato paste into the skillet. Add a splash of the 1/2 cup water to loosen the mixture, stirring to combine. Allow it to simmer gently until it transforms into a glossy, loose sauce, which should take about 3-5 minutes. The sauce should be vibrant red and aromatic.
5. Reduce the heat to low and carefully fold the torn injera pieces into the sauce. Ensure every piece is thoroughly coated and stained red by the sauce, which will give the injera its characteristic flavor and color.
6. Taste the dish and add 1 tsp of fine salt, adjusting to taste if necessary. Serve the Injera Firfir warm, straight from the pan, allowing the inviting aroma to draw everyone to the table.