Quanta Ferfer, Keye: calories and recipe

Ingredients

• 312 g white teff enjera (1 medium size)
• 136 g onion, peeled, finely chopped (3.33 small cup)
• 60 g oil (10 tbsp)
• 31 g berbere (3 tbsp)
• 100 g dried beef meat (quanta) (1 large cup)
• 14 g butter (2 tbsp)
• 2 g cardamom (1 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 (4.5 tbsp)

How to make it

1. 1Heat the saucepan and cook onion over a low heat for about 3 minutes, until golden brown.
2. 2Pour in the oil and cook for 1 minute, stirring occasionally.
3. 3Add tomato and cook for 5 minutes, stirring occasionally.
4. 4Stir in the berbere powder and cook for 20 minutes, adding a little water to prevent sticking and burning.
5. 5Add garlic and cook for 1 minute, stirring occasionally.
6. 6Season with cardamom powder and cook for 1 minute.
7. 7Add dried beef meat (quanta) and cook for 6 minutes.
8. 8Add the required amount of water and bring it to boil for 5 minutes.
9. 9Season with salt, cook for 1 minute, then pour in the butter and cook for 1 minute.
10. 10Add shredded enjera into the sauce and mix well.
11. 11Serve hot with enjera or bread.

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