Corn Porridge Firfir

15–20 minutes

2 People

Description

A flavorful breakfast dish made by repurposing leftover porridge prepared from Yenė Corn Flour, sautéed with spiced butter and aromatics.

Ingredients

Leftover porridge (made from Yenė Corn Flour) – 2 cups, cut into pieces
Red onion – 1/2 medium, sliced
Garlic – 2 cloves, sliced
Niter Kibbeh – 2–3 tablespoons
Berbere – 1–2 tablespoons
Water – 2–3 tablespoons
Green onion – 1 stalk, chopped

Instruction

1. Sauté sliced red onion and garlic in a pan until softened.

2. Add Niter Kibbeh and Berbere, stirring to create a rich spicy base.

Stir in water to loosen the sauce slightly.

3. Add leftover Yenė Corn Flour porridge pieces and toss gently until coated.

4. Heat through for a few minutes, garnish with green onion, and serve warm.