Ethiopian Firfir Stew with Injera

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Firfir is a beloved Ethiopian breakfast dish made by gently simmering torn pieces of day-old injera in a richly spiced sauce with niter kibbeh. The bread absorbs the berbere-laced tomato gravy while still retaining a slight chew, creating a comforting one-pan meal. Serve it hot with extra injera or a fried egg on top for a hearty start to the day.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 54 gCarbs
• 7 gFiber
• 6 gSugar
• 22 gProtein
• 620 mgSodium
• 540 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 8 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the firfir

• 4 cups day-old injera, torn into bite-sized pieces (about 1 inch)
• 3 tablespoons niter kibbeh (or ghee)
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 cup shredded cooked beef or chicken (optional, for key firfir)

For the berbere sauce

• 2 tablespoons berbere spice blend
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• 1 cup crushed tomatoes
• 1 cup low-sodium beef or chicken broth
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro, for garnish

Directions

1. Heat the niter kibbeh in a large, wide skillet over medium heat until melted and just beginning to shimmer, about 1 minute.
2. Add the diced onion and cook, stirring frequently, for 5-6 minutes until soft and translucent with light golden edges.
3. Stir in the garlic, ginger, berbere, coriander, cumin, and cardamom; cook for 60-90 seconds until fragrant and the oil turns deep red.
4. Pour in the crushed tomatoes and broth, scraping the bottom of the pan to release any browned bits. Simmer for 6-8 minutes until the sauce thickens and a thin layer of oil rises to the surface.
5. Add the shredded meat, if using, and season with salt and pepper. Simmer 2 minutes more to warm the meat through.
6. Fold in the torn injera pieces in three additions, gently tossing between each so the bread absorbs the sauce without turning to mush.
7. Reduce the heat to low and cook for 3-4 minutes, stirring occasionally, until the injera is heated through but still has a slight bite.
8. Remove from the heat, cover, and let stand for 2 minutes so the bread can soak up any remaining sauce.
9. Garnish with fresh cilantro and serve immediately, topped with a fried egg if desired, alongside extra injera for scooping.

Cook’s Notes

• Use day-old, slightly stiff injera for the best texture; fresh injera can dissolve into the sauce.
• Adjust the amount of berbere up or down to match your heat tolerance – traditional recipes use 2-3 tablespoons.
• Substitute ghee for niter kibbeh if the spiced clarified butter is not available, though the dish will be slightly less aromatic.
• For a vegetarian version, skip the meat and use vegetable broth; this variation is known as 'quota firfir' in Ethiopia.
• Top with a fried egg for a classic Ethiopian breakfast presentation that adds extra richness.

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