Kategna - The Toasty Ethiopian Delight

Name: Kategna
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1-2 people
Cuisine: Ethiopian
Ingredients: 1 Injera; 1.5 tbsp Berbere spice; 4 tbsp Kibe (Ethiopian clarified butter); A pinch of Salt

Kategna is a traditional Ethiopian dish that is simple yet full of vibrant flavors. A delightful appetizer or midday snack, Kategna is made with Injera - a sourdough-risen flatbread with a unique, slightly spongy texture, typically made out of fermented teff flour. This dish is loved for its spicy kick brought by Berbere spice, a bold Ethiopian spice mix featuring chili peppers, garlic, ginger, and an array of other spices, paired with the luscious texture of Kibe - Ethiopian clarified butter with a distinct taste imparted by herbs and spices used in its preparation.

Served warm and fresh right off the Mitad (traditional Ethiopian stove), Kategna’s exquisite taste makes it a beloved addition to any Ethiopian meal. The harmony of spicy Berbere and rich Kibe is beautifully absorbed by the Injera, which is then toasted to create a delightful crunch. While the recipe is simple, the magic truly lies in the careful balance of these ingredients and the freshness of the Injera.

Cook & Shop

Everything for this recipe

Check off what you need. Spices come from us, one click to checkout. Everything else rides along on your regular Instacart run.

From the Balè Moya pantry

The spices that make it Kategna

Goes straight to your Balè Moya cart — check out whenever you're ready.

From your local market

The fresh stuff

🥕 Get the rest on Instacart

Your list saves automatically in this browser, so it's still here when you get to the store. Instacart orders through our link help support Balè Moya at no extra cost to you.

The gear

What we cook it on

A completely flat surface is the whole technique. We toast ours on the Our Place griddle pan set — flat as a crepe maker, so every inch of the injera crisps evenly — and serve it hot on the Our Place dinner plates.

Affiliate links — they support Balè Moya at no extra cost to you.

Ingredients

1 Injera
1.5 tbsp Berbere spice
4 tbsp Kibe (Ethiopian clarified butter)
A pinch of Salt

Instructions

Step 1
Start by melting the Kibe in a pan over medium heat. Be careful to turn off the heat immediately after it has melted, as Kibe can burn easily, altering its flavor.

Step 2
Once the Kibe is fully melted, add the Berbere spice and a pinch of salt to the pan. Stir the mixture gently to combine the spice and butter, forming a paste.

Step 3
Place the Injera on the pan and bake it over low heat for a couple of minutes until it's slightly dryer.

Step 4
Once the Injera is perfectly toasted, remove it from the heat and spread the mixture all over the Injera, ensuring that it is evenly coated.

Step 5
Your Kategna is now ready to serve! It can be served as a whole or rolled and cut into round pieces. Regardless of how you choose to present it, the warm, spicy, and buttery Kategna offers the same exquisite taste.