Enjera Dirkosh Ferfer: calories and recipe

Ingredients

• 215 g white teff, dried and crushed enjera (4 large cups)
• 75 g onion, peeled, finely chopped (0.5 large cup)
• 100 g tomato, unpeeled (1 medium cup)
• 30 g berbere (3 tbsp)
• 10 g garlic, peeled, mashed (2.5 small spoon)
• 10 g salt (2 small spoon)
• 60 g oil (10 tbsp)
• 700 g water (0.7 l)

How to make it

1. 1Heat the saucepan and cook onion over a low heat for about 2 minutes, until golden brown.
2. 2Stir constantly, adding a little water as needed to prevent sticking.
3. 3Add oil and cook for 3 minutes, stirring occasionally.
4. 4Incorporate chopped tomato and stir until it is cooked for 4 minutes.
5. 5Stir in the berbere and cook for 10 minutes.
6. 6Pour in the remaining water and cook for 3 minutes.
7. 7Season with salt and boil for 2 minutes.
8. 8Add the dried and crushed enjera to the sauce and mix well.
9. 9Cook for 1 minute, stirring occasionally.

Recipe and nutrition: EPHI & FAO, Ethiopian Food Recipes 2025