Okay, I’m way behind on posting recipes because I’ve been working on the new recipe index!!! I still have quite a ways to go, but I think it’s probably not as exciting for all of you as it is for me. So. Food. I love making fir-fir, which is basically an injera porridge.
Just like Little Africa, Gursha gives a ton of extra injera. I know some people like to take a huge piece of bread and a tiny scoop of the food, but not me. I do the opposite, and I always have bread left over.
So this time I started by cooking a ton of onions and fresh garlic in about 1/4 C margarine. Traditionally you’d use clarified butter, but then it wouldn’t be vegan, ya know? So I use Smart Balance. When the onions begin to soften, add kidney beans. My were from a can this time – drain, rinse & drain before adding.
Season with berbere spice blend, turmeric for a lovely neon yellow color, and nutritional yeast is optional (to taste). I also added a touch of black pepper. It’s already going to be a little salty because of the margarine, so you probably won’t need any extra. Stir it all up. Meanwhile…
Stir until the bread is coated with the margarine and spices. Let it cook for another 5 minutes or so. After that, I like to turn the heat up and brown it a little, stirring every so often, but it’s not necessary. Just a texture preference 🙂
You get the slightly sour taste of the injera with the smooth taste of the kidney beans, the fresh flavor of kale, and the warm spiciness of the berbere. Oh. Plus the onions and garlic…it’s so wonderful.
It’s also gluten free if your injera is made the traditional way, using only teff flour. How do you use up leftover injera?