Snack · 15 min · ethiopian

Kategna

Weeknight-friendly Ethiopian cooking: Kategna comes together in 15 minutes with injera, berbere, and not much else. It is weeknight cooking that still hits your targets — 7 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 4 pieces Injera
• 2 tbsp Berbere
• 1/4 cup Niter kibbeh
• 2 cloves Garlic
• 1/2 tsp Salt

Steps

1. Cut the injera into wide strips. Slightly stale injera crisps better — fresh from the griddle works too.
2. Melt the niter kibbeh (or oil) with the berbere and minced garlic 1 minute until fragrant and brick-red.
3. Toss the injera strips in the spiced butter until every piece glistens. Warm through 2 minutes in the pan.
4. Season with salt and serve warm in a basket.
5. The simplest Ethiopian snack: sour, buttery, fiery. Dangerously easy to keep eating.

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