Ethiopian Breakfast Platter: Injera, Shiro Stew, and Fit-Fit

A flavorful ethiopian breakfast perfect for standard eaters - made for visual appeal and culinary depth.

🕒 (Prep, Cook, Total) - Prep Time: 10 minutes - Cook Time: 25 minutes - Total Time: 35 minutes

🍽 Servings: 2 servings

🔥 Difficulty: Intermediate

🌎 Cuisine: Ethiopian

Allergens

Wheat (in injera)

a. Prepare the injera by mixing teff flour, water, and vegetable oil to create a batter. Let it ferment for 1 3 days before baking on a griddle until bubbly and lightly golden. b. For the shiro stew, sauté onion and garlic, add chickpeas, tomato paste, salt, pepper, and Berbere spice blend. Cook until thickened. c. Fry sliced injera pieces in vegetable oil to create crispy fit fit. Drain on paper towels.

Experiment with different Berbere blends to create unique flavors in your shiro stew.

Adjust the spice level of your shiro stew according to personal preference.

For gluten-free, substitute gluten-free teff flour for regular teff flour.

Serve with additional sides such as boiled eggs or meat dishes.

Use a pre-made injera if fermenting your own is too time-consuming.

Store leftover shiro stew and fit-fit in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.

Injera can be stored at room temperature for up to 5 days, or refrigerated for up to 10 days.

Place a round of injera on the center of a plate. Surround it with shiro stew and fit-fit. Garnish with fresh herbs for an added touch.

(per serving) - Calories: 600 kcal - Protein: 20g - Carbohydrates: 75g - Fat: 15g - Fiber: 9g - Sodium: 1000mg