Firfir (Injera Bread Salad) 🫓

Méthode

1. 1

   Melt the niter kibbeh in a wide pan over medium heat.

2. 2

   Fry onion until soft and edged with gold, 5 minutes.

3. 3

   Stir in berbere and cook 1 minute until the oil turns deep red; add tomato and salt and simmer into a thick sauce.

4. 4

   Fold in the torn injera, working fast so it coats evenly but stays slightly springy, 3-4 minutes.

5. 5

   Add a splash of water if it looks dry; the finished firfir should be saucy, not soup.

6. 6

   Finish with scallions or green chilli and serve hot, ideally with a coffee ceremony beside it.