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Kategna: recipe illustration
Breakfast

Kategna

Small pieces of dried injera sautéed in niter kibbeh with berbere and onion. A traditional morning dish that makes use of leftover injera and is eaten hot.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Instructions

  1. Cut the injera flatbreads into thin strips or small pieces, then leave them to dry in the air for 20 minutes.
  2. Melt the niter kibbeh in a pan over medium heat.
  3. Add the onion and cook 5 minutes until soft and lightly golden.
  4. Stir in the garlic, berbere and cardamom, then stir for 1 minute.
  5. Add the crumbled injera and toss briskly to coat it in the spiced butter.
  6. Sprinkle with warm water to lightly moisten and heat 3 to 4 minutes, stirring.
  7. Season with salt, then serve hot, optionally with a scrambled or fried egg.

Variations and tips

Kategna with egg. Crack an egg into the pan among the injera pieces near the end of cooking and let it set, covered, for 2 minutes.

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Original Ecomely recipe.