Ethiopian
SpicyKategna
Crisp spiced injera
Kategna (ቃተኛ): injera brushed with spiced butter and berbere, toasted crisp and rolled into a fiery snack
Kategna is what Ethiopian restaurants put on the table while the main order is still cooking: injera painted with niter kibbeh and a bold layer of berbere, toasted until the edges shatter, then rolled tight and cut into pieces. Every bite is crunchy at the rim, chewy in the middle, buttery and properly hot. In Addis Ababa homes it is a snack with coffee or a late breakfast, and it goes well with a cooling spoon of ayib or ergo. Unlike anababero, it is a single injera and is meant to be crisp, so the pan stays on the heat a little longer. Chef's tip: mix the berbere into the melted butter rather than sprinkling it dry; dry spice on a hot pan scorches in seconds and turns bitter.
- Prep
- 5 min
- Cook
- 8 min
- Difficulty
- Easy
- Serves
- 2
- Per serving
- 320 kcal
Ingredients
- 2 injerasee our recipe
- 3 tbsp niter kibbehsee our recipe; or plain butter with a pinch of ground cardamom
- 1 tbsp berberesee our recipe; use 2 tsp for a milder snack
- 1 pinch salt
- 4 tbsp ayib or thick plain yoghurt (optional)to serve
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Method
0/5 doneStep 1: Melt 3 tbsp niter kibbeh over a low heat, then stir in 1 tbsp berbere and 1 pinch salt to make a loose red paste. Keep it warm so it stays spreadable.
2 minStep 2: Lay one 2 injera flat, spongy side up, and brush half the paste thinly over the whole surface, right up to the edge.
Step 3: Heat a large frying pan over a medium heat. Lay the injera in, painted side up, and toast for 3–4 minutes without moving it, until the underside is crisp and lightly browned and the edges lift from the pan. Pressing it down too often is the common mistake: it steams rather than crisps.
4 minStep 4: Slide it onto a board and, while still warm and pliable, roll it up tightly like a carpet. Repeat with the second injera and the rest of the paste.
4 minStep 5: Cut each roll into 4–5 pieces with a sharp knife and serve straight away, with 4 tbsp ayib or thick plain yoghurt for dipping if you like; kategna softens as it cools.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 7 g
- Carbs
- 38 g
- Fat
- 16 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kategna take?
- About 13 minutes in total: 5 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
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