Kategna

Nutrition · per serving

Steps

1. 1

   Warm a large dry skillet or griddle over medium heat. While it heats, melt the niter kibbeh in a small pan or microwave just until fluid, then stir in the berbere and salt to make a loose, even paste. If your berbere is very hot, start with a little less and adjust after tasting.

   30 g niter kibbeh6 g berbere1 g fine salt
2. 2

   Lay the injera flat and brush the spiced butter mixture evenly over one side of each piece, spreading all the way to the edges so they crisp uniformly. Fold each piece in half, then in half again into wedges, or leave them open if your pan is wide enough.

   2 large pieces (about 180 g total) injera30 g niter kibbeh6 g berbere1 g fine salt
3. 3

   Toast the injera in the hot skillet for 2-3 minutes per side until the surface is slightly blistered, the edges turn crisp, and the butter is fragrant but not burnt. Press lightly with a spatula for better contact, and lower the heat if the berbere darkens too quickly.

   2 large pieces (about 180 g total) injera
4. 4

   Transfer to a board and rest for 1 minute so the surface firms up. Cut into manageable pieces if needed.

5. 5

   Serve immediately while hot and crisp, with plain yogurt on the side to cool the spice. Kategna is best eaten fresh, before the injera softens again.

   80 g plain yogurt

Origin & History

Kategna is a simple Ethiopian preparation that transforms injera into a richly spiced, toasted snack or quick meal with niter kibbeh and berbere. It is especially associated with home cooking and practical use of day-old injera, showing the resourceful, flavor-forward character of Ethiopian cuisine.