June 18, 2017
Fresh Tomatoes, Lunch, Main Dish,
Fruit, Tomato, Vegetables, Onions, African, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy more
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"FirFir is an excellent way to use leftover injera that is past its prime but still edible."
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 (start with 1/4 cup) 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!
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Oh, I really loved this! I kept the tomato raw, since it was a flavorful garden tomato and skipped the jalapenos. So good.