Recipe: Firfir

Firfir is another one of my new favorites. It is an excellent way to use leftover injera that is past its prime but still edible.

2 large onions, chopped

1/4 cup canola oil

1-2 tbsp. berbere

3 ounces tomato paste (it comes in 6 oz cans, so 1/2 can)

2 tomatoes, chopped

1/4-3/4 cup water

minced ginger and garlic

3-4 pieces injera, torn into pieces

1-2 jalapenos or other hot green peppers, de-seeded and cut into thin strips

salt

**See notes at the bottom**

Cook the onions for several minutes until they start to soften and turn translucent. Add the oil. When the oil is hot add the berbere and stir. After a few minutes, add the tomato paste and cook for several more minutes. Add the chopped tomatoes, garlic, ginger, and a bit of salt, and cook on low-medium heat until the tomatoes are thoroughly cooked. Add the water and bring to a simmer. It should look like a really thick tomato soup at this point. Add the injera and stir, gently chopping the injera as you mix it in. Continue cooking until the injera has absorbed all of the liquid. Top it off with jalapenos and enjoy!

**This can be made without the fresh tomatoes if you don’t have them. The amount of water you use will depend on the amount of injera you use. Less injera –> less water. As always, the amount of ginger and garlic is undefined. I would guess that I use maybe 2-3 tsp. of minced ginger and the equivalent of four or five cloves of garlic. You could substitute powdered ginger if you don’t have fresh on hand. The one thing I really wouldn’t try to do is use a fake (as in quickie, non-sourdough) injera for the recipe. As injera is the main ingredient, the lack of the sourdough taste would ruin it for me (but that’s just my opinion).
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