🇪🇹 Ethiopian

Injera Fouul

Name: Injera Fouul
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: to taste Salt; 2, chopped Onion; 2 Tomato; 4 cloves, minced Garlic; 2 Green Chili; 3 medium, cubed Potato; 2, thickly sliced Carrot; 750 ml Stock or Broth; 300 g Fava Beans; 2 tbsp Niter Kibbeh; 1 tsp Berbere; 6 pieces Injera

🇪🇹 Ethiopian

A slow-simmered ethiopian pot of injera, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. Ready in 50 minutes including prep.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Tomato2
Garlic4 cloves, minced
Green Chili2
Potato3 medium, cubed
Carrot2, thickly sliced
Stock or Broth750 ml
Fava Beans300 g
Niter Kibbeh2 tbsp
Berbere1 tsp
Injera6 pieces

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Niter Kibbeh in a heavy casserole and brown the injera well on all sides — real colour means real flavour.
2
Lift the injera out, soften the onion and garlic in the same pot, then add the berbere.
3
Return the injera, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

For deeper flavour, toast the berbere in the oil before adding anything wet.

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Watch how it's made

Video: How to make injera starter/ersho naturally without yeast · on YouTube