A profound study in fermentation and the foundational carbohydrate of the Horn of Africa. Teff flour is fermented over days into a sour, bubbling batter, then cooked on a flat griddle (mitad) to create a spongy, porous flatbread. Firfir re-purposes torn, dried injera by soaking it in a fiercely spicy, berbere-heavy sauce.
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The Fermentation (Injera). In a large glass bowl, mix the teff flour, yeast, and 3 cups of water into a smooth batter. Cover with a breathable cloth and let sit at room temperature for 2 to 3 days. It will bubble, separate, and develop a deeply sour smell.
The Absit. On day, carefully pour off the dark water on top. 1/2 cup of water, stir in 1/2 cup of the batter to cook it slightly (making a paste called absit), and stir it back into the main batter. Let rest for 2 hours .
Cook the Injera. Heat a large non-stick crepe pan or mitad over medium-high heat. Pour the batter in a spiral from the outside in. Do not spread it. Wait for thousands of 'eyes' (bubbles) to form and pop. Cover the pan with a lid to the top for 1 minute . Remove the injera without flipping it. Let cool on a towel.
The Firfir Base. In a skillet, dry-cook the minced onions until they soften and lose moisture (about 5 mins ). Add the niter kibbeh (or oil).
The Spice. Add the berbere spice, garlic, and ginger to the butter/onions. for 2 minutes to toast the spices and release their oils.
The Sauce. Pour in the water or broth. for 10 minutes to create a rich, dark red, spicy sauce.
The Soak. Toss the torn pieces of leftover/dry injera into the sauce. Stir well to coat. Let the injera absorb the liquid completely (about 2-3 minutes ). It should be moist and spongy, but not complete mush.
Serve the Firfir on top of a fresh piece of whole Injera.
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