Enjera Ferfer Be'siga, Keye: calories and recipe

Ingredients

• 349 g white teff enjera (1 medium size)
• 136 g onion, peeled, finely chopped (3.33 small cup)
• 61 g oil (10 tbsp)
• 31 g berbere (3 tbsp)
• 168 g beef meat, assorted parts trimmed (3.33 small cup)
• 14 g butter (2.5 tbsp)
• 2 g cardamom (0.5 small spoon)
• 20 g garlic, peeled, mashed (5 small spoon)
• 11 g salt (2 small spoon)
• 500 g water (0.5 l)
• 126 g tomato, ripe, unpeeled (0.25 medium cup)

How to make it

1. 1Heat the saucepan and cook the onion over low heat for 3 minutes, until golden brown.
2. 2Stir constantly, adding a little water as needed to prevent sticking.
3. 3Pour in the oil and cook for 2 minutes, stirring occasionally.
4. 4Add chopped tomato and cook for 8 minutes, stirring occasionally.
5. 5Stir in the berbere powder and cook for 10 minutes, adding a little water to prevent sticking and burning.
6. 6Add garlic and cook for 1 minute, stirring occasionally.
7. 7Add the beef meat to the mixture, stir well, and cook for 17 minutes, stirring occasionally.
8. 8Season with cardamom powder and cook for 2 minutes.
9. 9Add water and leave to boil for 3 minutes.
10. 10Season with salt and butter, boil for 1 minute.
11. 11Add shredded enjera into the sauce and mix well.
12. 12Cook for 1 minute, stirring occasionally.
13. 13Remove from heat and serve hot with enjera or bread.

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