The Virtual World Cookbook Extravaganza begins: Fir Fir Ethiopian Breakfast Food

Because I may have too much free time (although my argument is that I don't have enough because there are way too many fun things to do). I have decided that this is the perfect place to keep track of new random mostly international recipes that I try (also because I have used my shining and sunny personality to convince a very fun guy to embark upon this endeavor with me in an attempt to regularly expand my culinary horizons).

Good or bad let the games begin! :) 

So this first one is an Ethiopian Breakfast Food (that I learned to make in Addis). 

Fir Fir 

2 large onions, chopped (if you are not a big onion fan 1 is enough. I use Vidalia).
1/4 cup olive oil
1-2 tbsp. berbere (buy this in an Ethiopian grocery store or make your own. Yes! Market in DC has a less yummy version if you don't want to mess with the former. It's the spice and too much will make you hiccup ask the above mentioned guy or if it happens use Maw Maw's suck a lemon and keep swallowing method it might work. Or I just made you suck a lemon)
3 ounces tomato paste (usually the cans are 6 oz, before of tomatoes and metal cans)
2 tomatoes, chopped

1/3-3/4 cup water (depends on how much injera you have, this also requires an Ethiopian Grocery unless you get super fancy)
ginger and garlic minced (and I mean minced on the ginger. Do it right :) to taste. if you love it go BIG :) I have subsituted powdered ginger but it is not as good). 

3-4 pieces injera, torn into pieces (BEWARE!! you can't really subsitute this. It is the defining ingredient)

1-2 jalapenos or other hot green peppers, de-seeded and cut into thin strips (absolutely something that can be left out. Taste the Fir Fir first before you do this. You will thank yourself later)
salt to taste

Cook the onions for several minutes until they start to soften and turn translucent. Add the oil. When the oil is hot add the berbere and stir. After a few minutes, add the tomato paste and cook for several more minutes. Add the chopped tomatoes, garlic, ginger, and a bit of salt, and cook on low-medium heat until the tomatoes are thoroughly cooked. Add the water and bring to a simmer. It should look like a really thick tomato soup at this point. Add the injera and stir, gently chopping the injera as you mix it in. Continue cooking until the injera has absorbed all of the liquid. Top it off with jalapenos or cook them in (either way) and enjoy!

You can serve with Kinche.

For more great Ethiopian recipes stay tuned or the berbere diaries is an excellent site

*The links are recipes that I haven't tried 

This isn't fir fir or kinche, just an interesting OR snack.