Quanta Fir-fir Recipe

Prepare the jerky

If the beef jerky is very dry or thick, slice it into thin strips or roughly chop to create bite-sized pieces (about 1/4 - 1/2 inch wide). This helps the jerky rehydrate and absorb the sauce.

Heat a wide skillet over medium heat. Add the vegetable oil or clarified butter and let it warm until shimmering but not smoking (about 1 minute).

Add the finely chopped onion to the skillet. Sauté, stirring often, until the onion is soft and translucent and starting to brown at the edges, about 6-8 minutes. This builds the base flavor for the sauce.

Add the minced garlic and cook for 30-45 seconds until fragrant, taking care not to burn it.

Stir in the berbere spice blend and paprika. Cook, stirring constantly, for about 1 minute to bloom the spices in the fat and deepen their flavor.

Add the tomato paste and stir to coat the onion and spices; cook for 1 minute to remove any raw tomato flavor.

Add the sliced/chopped beef jerky to the pan, tossing to combine so the jerky is well coated with the spiced onion mixture. Cook for 2 minutes to allow the jerky to warm and begin to soften.

Pour in 1 cup water or beef broth, stir to deglaze the pan and create a sauce. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 8-12 minutes, stirring occasionally, until the jerky has softened to a chewable texture and the sauce has thickened to a glossy coating. If the jerky is still very tough, simmer up to 15-20 minutes, adding small splashes of water if it dries out.

Season with salt and freshly ground black pepper to taste. If using niter kibbeh instead of vegetable oil, taste before salting, as it can be salty. If desired, stir in the optional 1 tsp fresh lemon juice to brighten the sauce.

While the quanta simmers, prepare the injera: if not already shredded, tear or cut injera into bite-sized pieces or strips so it mixes easily with the saucy quanta.

Once the jerky and sauce have reached the desired tenderness and thickness, turn off the heat. Fold the shredded injera into the skillet in batches, using tongs or a large spoon, until all injera is evenly coated and warmed through. The injera will absorb some sauce and take on flavor; avoid over-stirring to keep some texture.

Taste and adjust seasoning (salt, pepper, or a touch more berbere) as needed. If the mixture seems dry, add 1-2 tablespoons of warm water or broth and gently fold to combine.

Transfer the Quanta Fir-fir to a serving platter or individual plates. Garnish with chopped fresh cilantro or parsley if using. Serve immediately while warm.