Kategna

Kategna is one of Ethiopia's most beloved snacks — a slice of injera brushed with spiced niter kibbeh (Ethiopian clarified butter) and berbere, then toasted until the edges crisp and the surface turns golden and fragrant. Eaten as a breakfast, an afternoon snack, or alongside coffee, Kategna is the Ethiopian answer to garlic bread: impossible to eat just one piece.

Serves: 4

Ingredients

• 4 large injera, each cut into quarters (or 2 injera, halved)
• 80g (3 oz) niter kibbeh (Ethiopian spiced clarified butter) — substitute plain butter mixed with 0.25 tsp each turmeric, fenugreek, and cinnamon
• 2 tbsp berbere spice blend
• Salt to taste

For niter kibbeh (if making from scratch):

• 200g (7 oz) unsalted butter
• 0.5 small onion, chopped
• 2 garlic cloves
• 1 tsp grated fresh ginger
• 0.25 tsp turmeric, 0.25 tsp fenugreek seeds, small stick cinnamon, 2 cardamom pods

Instructions

1. If making niter kibbeh: melt the butter slowly over low heat with the onion, garlic, ginger, and spices. Simmer very gently for 20 minutes without browning. Strain through a fine sieve and cool.
2. Preheat a large dry skillet, griddle, or grill pan over medium heat until very hot — about 3 minutes.
3. In a small bowl, mix the softened niter kibbeh with the berbere spice to form a paste. Season with a pinch of salt.
4. Brush one side of each injera quarter generously with the spiced butter paste, covering the surface right to the edges.
5. Place the injera butter-side down on the hot dry pan. Toast for 2–3 minutes until the butter-coated side is deeply golden and slightly crisp. Do not move it.
6. Flip briefly — 30 seconds on the plain side just to warm through.
7. Serve immediately while hot and fragrant, stacked in a basket lined with cloth.

Cook's Notes: The key is a genuinely hot pan — a lukewarm pan steams the injera rather than crisping it. Kategna is eaten with the fingers, tearing off pieces. It is traditionally served with Ethiopian coffee (buna) as a morning pairing.