Okay, so there’s a market near my house that sells fresh injera bread. I don’t really have to go to the Ethiopian restaurant and save my leftovers, I can get the bread whenever I feel like it! It is kind of expensive, but now that I have a few ways of using it up I think I’ll splurge once in a while. If you buy injera bread, make sure you use it ASAP – I left some of mine for a few days and it got kind of…not nice. But at least I was able to make this savory porridge.
I started by chopping some onion and sauteing it in margarine. Probably 3 Tbsp of margarine and 1/4 cup of onion, I’d guess. Meanwhile….
I took half a large round of injera and cut it into strips,
then cut the strips into pieces.
When the onions were clear, I added the injera bread and stirred to coat. Then I added some berbere, salt and garlic.
The bread softened slightly in the margarine, but you can see it’s still pretty firm. So I added about 2 Tbsp of water…
It got a little softer. I added another tablespoon or two….
and stirred until it absorbed the water and became very soft. You can always add more if you want to. I mashed it lightly with my wooden spoon while I stirred. Oh, and then I decided to add a little turmeric to give it some color.
See what a lovely color the turmeric gave it? I love bright yellow food, I don’t know why. I wonder what it would look like under a black light.
This was just enough for little ol’ me – another single serving meal. But that’s okay, I wouldn’t have wanted to share any of it, especially the little crunchy bits. If I doubled the recipe, I’d just have to eat twice as much!