Ethiopian Quanta/Kuanta Firfir
Ethiopian Beef Jerky and Enjera
Quanta Firfir Made Easy with this Simple Recipe
Measurements and Ingredients
2 medium onions, chopped
1/4 cup vegetable oil
6 cloves garlic
2 tbsp berbere
2 cups water
2-3 ounces beef jerky, chopped into 1/4-inch pieces (use only plain jerky; not anything flavored, like teriyaki)
1 tsp salt
3 big handfuls fully-dried injera that has been torn up into bite-size pieces
A couple hard-boiled eggs, peeled (optional)
Fresh injera for serving
Heat a dry saucepan over medium heat.
Add onions and sweat them, without any oil, until they become translucent, about 5 minutes.
Add oil and saute another couple minutes.
Add half the garlic and saute yet another couple minutes.
Add berbere and continue to saute.
The mixture will start to stick.
When it does, add a couple TBSP of the water.
Repeat this process until you only have 3/4 of a cup of water left.
Then add the water, the rest of the garlic, beef jerky, and salt and immediately remove the pan from the heat and let rest for 60 seconds.
Now stir in the injera chips VERY GENTLY, so as not to break them.
Continue to stir gently until all the liquid is absorbed.
The injera should be pretty spongy, so if it isn't, stir in a bit more water.
Serve with the eggs on top and, well, more injera (fresh injera this time).