Firfir

Ingredients

Instructions

1. 1

   Prepare everything before you start: tear the injera into bite-size pieces, finely chop the onion, mince the garlic, and chop the cilantro. Firfir cooks quickly, so having all ingredients ready prevents the onion or spices from catching in the pan.

2. 2

   Heat a wide skillet or sauté pan over medium heat. Add the vegan niter kibbeh or oil and the onion, and cook for 3-4 minutes, stirring often, until the onion softens and turns glossy but not deeply browned; this keeps the flavor sweet and lets the berbere stay vibrant.

3. 3

   Add the garlic, berbere, and tomato paste. Stir continuously for about 30-60 seconds, just until fragrant and the tomato paste darkens slightly. If the pan looks dry, lower the heat immediately so the spices do not scorch, which would make the dish bitter.

4. 4

   Pour in the water and add the salt, scraping the bottom of the pan to dissolve the spiced paste into a loose sauce. Simmer for 1-2 minutes until slightly thickened; it should be saucy enough to coat the injera evenly.

5. 5

   Add the torn injera and gently fold for 1-2 minutes until every piece is coated and softened. Do not over-stir; the ideal texture is tender and juicy with some structure, not mashed. If it seems dry, add a small splash more water.

6. 6

   Take the pan off the heat, scatter over the cilantro, and serve immediately while hot. Firfir is best when the injera has absorbed the spicy sauce but still has a light, springy texture.

Nutrition per serving

Notes

• •If you have leftover berbere stew, you can replace the onion, berbere, tomato paste, salt, and water with about 200 g of the stew and fold in the injera directly.
• •Use day-old injera if possible; it absorbs sauce well without falling apart too quickly.
• •For a milder version, reduce the berbere to 6-8 g and add a little extra water.
• •Serve on its own for breakfast or alongside avocado, lentils, or sautéed greens for a fuller meal.

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