Gomen Fitfit

Nutrition · per serving

Steps

1. 1

   Prepare everything first for fast cooking: tear the injera into bite-size pieces, thinly slice the collard greens, slice the onion, mince the garlic, grate the ginger, and dice the tomato.

   200 g injera, torn into bite-size pieces250 g collard greens, stems removed and leaves thinly sliced100 g red onion, finely sliced10 g garlic, minced8 g ginger, finely grated80 g tomato, finely diced
2. 2

   Heat a wide pan over medium heat. Add the olive oil and onion, and cook for 2 minutes until the onion softens but does not brown. Stir often so the low amount of oil is enough.

   5 ml olive oil100 g red onion, finely sliced
3. 3

   Add the garlic, ginger, and berbere. Stir for 20-30 seconds just until fragrant; do not let the spices scorch or they will taste bitter.

   10 g garlic, minced8 g ginger, finely grated8 g berbere
4. 4

   Add the tomato, collard greens, water, salt, and black pepper. Toss well, cover, and cook for 4-5 minutes, stirring once or twice, until the greens are tender but still bright and not mushy.

   80 g tomato, finely diced250 g collard greens, stems removed and leaves thinly sliced60 ml water4 g salt1 g black pepper
5. 5

   Lower the heat. Add the torn injera and lemon juice, then gently fold for 1 minute until the bread absorbs the spiced juices and softens. If it looks dry, add 1-2 teaspoons of water; if too wet, cook uncovered briefly.

   200 g injera, torn into bite-size pieces10 ml lemon juice
6. 6

   Taste and adjust seasoning if needed. Serve immediately while the injera is soft and the greens are hot.

Origin & History

Fitfit is a family of Ethiopian dishes made by tearing injera into pieces and mixing it with a seasoned base, often creating a frugal and deeply flavorful meal from everyday staples. Gomen Fitfit highlights gomen, or greens, a common and beloved element in Ethiopian home cooking, paired with the warm heat of berbere.