Ingredients
- 2 onions, chopped (large onions)
- 1/4 cup oil (canola oil)
- 1 1/2 tablespoons berbere spice mix
- 3 ounces tomato paste (1/2 6 oz can)
- 2 tomatoes, chopped
- 1/2 cup water
- 2 teaspoons minced ginger
- 3 teaspoons minced garlic
- Injera (4 pieces, torn into pieces)
- 1 jalapeno pepper (de-seeded and cut into thin strips, or other hot green pepper)
- Salt, to taste
How to Make
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Step 1: Cook the onions for several minutes until they start to soften and turn translucent.
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Step 2: Add the oil. When the oil is hot add the berbere and stir.
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Step 3: After a few minutes, add the tomato paste and cook for several more minutes.
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Step 4: 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.
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Step 5: 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.
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Step 6: Top it off with jalapenos and enjoy!
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Note: the water used will depend upon the amount of injera you use. Start with 1/4 cup and use up to 3/4 cup
We hope you enjoy this recipe!
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