Ethiopian Cooking : FirFir
I have been getting in touch with my roots and decided to have a go a cooking dishes from my motherland. FirFir, also known as FitFit is a traditional Ethiopian breakfast dish and I have started with two types, one is called Enqulal (meaning Egg) FirFir and the other is made using a sour dough risen flat bread called Injera which has a sponge like texture and is shaped like a large pancake. Getting hold of injera in the UK is tricky unless you are in London, I have used dried Injera which my Dad brought over and it works great for FirFir as it softens in sauce. If you would like to have a go at making Injera, I would suggest visiting this website for details
These amounts serve 1 person so please adjust ingredient quantities to suit.
Hope you enjoy !
Hx
Enqual FirFir Recipe
2 large eggs (beaten)
1 green chilli - finely chopped and de-seeded
1 half of a large red onion (diced)
1 large tomato or 3 small ones (diced)
Salt
Olive Oil
Heat the frying pan with olive oil on a medium setting and fry onions. Add a couple pinches of salt with a dash of olive oil then cover the pan for 3 minutes. After the 3 minutes, add the chopped tomatoes. Stir together well and cover for further 3 minutes. After the 3 minutes, add the eggs to the pan and mix together well. Just as eggs are forming scrambled, add the chopped chillies and mix together. Serve with bread.
Injera FirFir Recipe
Fresh or Dry Injera torn into shreds
3/4 cup of water
2 medium or 1 large tomato (chopped)
1 half of a can of tomato purée (about 70g)
1 half of large red onion diced (diced)
1 green or red chilli ( sliced and de-seeded)
1-2 teaspoons of Berbere or Mitmita - these Ethiopian spices can be bought online
1-2 teaspoons of ground ginger
2 cloves of garlic (finely chopped)
Salt
Olive Oil
Heat the frying pan with olive oil on medium, then add the onions and salt. Leave covered for 3 minutes so they soften. Add more oil, then the Berbere/Mitmita and stir well. Add in the tomato purée and cook for a few minutes. Adjust the temperature so it's slightly lower, then add the chopped tomatoes, ginger, garlic and salt and cook until tomatoes are cooked through. Add the water, stir well and bring it to simmer; hopefully it should look like a thick soup at this point. Add the injera, gently chopping it as you mix it in and continue cooking until the injera has absorbed all of the sauce. Serve with chilli's to top it off.
Comments
Post a Comment