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Yeferfer Alicha (ፍርፍር አልጫ): recipe illustration
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Yeferfer Alicha (ፍርፍር አልጫ)

Pieces of injera soaked in a mild sauce of turmeric, onion and garlic, without hot chilli. A comforting Ethiopian dish, often served at breakfast or for people recovering from illness.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Finely slice the onions and crush the garlic with a little salt.
  2. Heat the oil in a saucepan over medium heat and fry the onions for 8 to 10 minutes until well browned.
  3. Add the garlic, ginger, turmeric and paprika, then stir for 1 minute to release the aromas.
  4. Add the grated tomato and let it break down for 3 minutes, then pour in the water and bring to a gentle simmer.
  5. Simmer for 10 minutes over low heat until you have a smooth, orange-yellow sauce. Adjust the seasoning.
  6. Tear the injera into bite-sized pieces and place them in a deep dish.
  7. Pour the very hot sauce over the injera, mix gently and let it rest for 2 minutes so it soaks in well before serving.

Variations and tips

Enriched version. Add a spoonful of niter kibbeh at the end of cooking for a richer taste.

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Original Ecomely recipe.