Atkilt tibs (Ethiopian vegetable sauté)

Instructions

1. Peel the carrots and cut them into fine sticks. Deseed the peppers and slice them into strips.
2. Cut the onions into thin wedges, dice the tomatoes and chop the garlic.
3. Heat the niter kibbeh in a large frying pan over high heat and fry the onions for 3 minutes.
4. Add the carrots and peppers, stir-fry for 5 minutes, stirring so they stay slightly crisp.
5. Add the garlic, berbere and tomatoes, then cook for 4 to 5 minutes until the tomatoes break down.
6. Season with salt, adjust the seasoning and serve straight away with the injera.