Injera Firfir with Berbere and Spiced Butter

What you need

• 3 tbsp niter kibbeh, Ethiopian spiced clarified butter, divided
• 1 red onion, medium, finely diced
• 4 cloves garlic, minced
• 2.5 cm (1 in) fresh ginger, minced
• 2 plum tomatoes, diced
• 1 green chili, seeded and diced, or 2 for more heat
• 1 1/2 tbsp berbere
• 1/2 tsp salt, or to taste
• 120 ml (1/2 cup) tomato passata
• 170 g (6 oz) injera, a day old if possible, torn into 2-3 cm (1 in) pieces

Method

Restated from the original video

1. 1

   Melt 2 tbsp of the niter kibbeh in a wide saucepan over medium heat.

2. 2

   Stir in the onion, garlic, ginger, tomatoes and chili. Fry them, stirring often, until soft and starting to brown at the edges, 6-8 min.

3. 3

   Lower the heat, sprinkle in the berbere and salt and stir for 1-2 min until the spices smell toasted. Keep the heat gentle so the berbere does not scorch and turn bitter.

4. 4

   Stir in the passata and the rest of the niter kibbeh. Simmer until the sauce is thick and glossy, like a heavy tomato soup, 4-5 min.

5. 5

   Add the injera and fold it through the sauce gently so the pieces stay whole.

6. 6

   Cook until the injera has soaked up the sauce and is hot right through, 1-2 min.

7. 7

   Serve straight away, while the injera is soft and steaming.

Imported from bittersweetblog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.