📝 About This Recipe
Quanta Firfir is a beloved Ethiopian breakfast staple that transforms traditional sun-dried spiced beef (Quanta) into a rich, savory masterpiece. This dish features torn pieces of tangy sourdough Injera soaked in a vibrant, spicy Berbere-infused sauce, punctuated by the smoky, umami depth of the jerky. It is a hearty, soulful meal that perfectly embodies the communal and flavorful spirit of Ethiopian culinary heritage.
🥗 Ingredients
The Quanta (Jerky)
- 2 cups Quanta (Ethiopian beef jerky) (cut into bite-sized 1-inch pieces)
- 1 cup Warm water (for softening the jerky)
The Wot (Sauce) Base
- 3 large Red onions (finely minced)
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter) (can substitute with ghee if necessary)
- 3-4 tablespoons Berbere spice blend (adjust based on heat preference)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Ginger (freshly grated)
- 1 tablespoon Tomato paste (for color and depth)
- 2 tablespoons Vegetable oil (to start the onions)
- to taste Salt (be cautious as Quanta is already salty)
The Assembly
- 4-5 large pieces Injera (torn into 1-2 inch bite-sized pieces)
- 2 pieces Injera (whole) (for serving/lining the plate)
- 1.5 cups Beef broth or water (to create the sauce consistency)
Garnish
- 2-3 Fresh green chilies (sliced diagonally)
- 2-4 Hard-boiled eggs (optional, sliced in half)
👨🍳 Instructions
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1
Place the cut Quanta pieces in a small bowl with 1 cup of warm water. Let them soak for about 10-15 minutes to slightly soften the fibers while you prep the vegetables.
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2
In a large, heavy-bottomed pot or dutch oven, add the minced onions over medium heat. Dry-saute them (without oil) for 5-7 minutes, stirring constantly until they lose their moisture and turn translucent.
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3
Add the vegetable oil to the onions and continue to cook until they turn a deep golden brown, approximately 10 minutes. Do not rush this step; the caramelized onions are the foundation of the flavor.
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4
Stir in the Berbere spice blend. If the mixture looks too dry, add a tablespoon of water. Cook the spice with the onions for 3-5 minutes on low-medium heat to toast the spices and remove the raw edge.
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5
Add the Niter Kibbeh, garlic, ginger, and tomato paste. Stir well and cook for another 2-3 minutes until the aroma is fragrant and the butter has melted completely.
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6
Drain the Quanta (discarding the soaking water) and add the beef pieces to the pot. Stir to coat every piece of jerky in the spicy base.
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7
Pour in the beef broth or water. Bring the mixture to a gentle simmer. Cover the pot and let it cook for 15 minutes, allowing the Quanta to become tender and the flavors to meld.
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8
Taste the sauce. Add salt only if necessary, as the Quanta and Berbere often provide enough salinity.
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9
Reduce the heat to low. Add the torn Injera pieces to the pot. Using a wooden spoon, gently fold the Injera into the sauce until every piece is thoroughly coated and has absorbed the liquid.
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10
Turn off the heat and cover the pot for 2 minutes. This 'resting' period allows the Injera to soften further and reach the perfect 'firfir' consistency.
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11
Gently fold in the sliced green chilies for a fresh kick of heat and color.
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12
Line a large serving platter (Gebeta) with whole pieces of Injera. Pour the Quanta Firfir onto the center, garnish with boiled eggs if using, and serve immediately while warm.
💡 Chef's Tips
If you can't find authentic Quanta, you can use high-quality, unsweetened beef jerky (peppered or plain). The secret to a great Firfir is the onions; they must be cooked down until they are almost a paste before adding spices. Always use 'day-old' Injera for the pieces you mix in; fresh Injera can become too mushy when combined with the sauce. Adjust the amount of broth depending on how 'wet' you like your Firfir; some prefer it juicy, others more dry. Be careful not to over-mix once the Injera is added, or it will turn into a mash rather than distinct, sauce-soaked pieces.
🍽️ Serving Suggestions
Serve with a side of fresh Ayib (Ethiopian cottage cheese) to cool down the spice. Pair with a cup of strong Ethiopian coffee or spiced tea (Shai). Add a side of 'Enkulal Firfir' (Ethiopian scrambled eggs) for a complete breakfast feast. Always serve on a communal platter to be eaten by hand using extra pieces of fresh Injera. A side of fresh tomato salad (Timatim Salata) provides a crisp, acidic contrast to the rich meat.