Part 8/12:
Traveling to Ethiopia, the chef introduces kategna, made from injera—a spongy, fermented flatbread made from teff grain. The injera is brushed lightly with clarified butter (kibbeh) infused with berbere spice, a complex blend of about 30 spices. The goal is to achieve a balance: crispy edges with a tender center, without over-saturating with butter.
This dish exemplifies how bread, seasoned with bold Ethiopian spices, can be both a snack and a meal. Its crunchiness and spicy depth pay homage to Ethiopia’s culinary heritage, where injera is a staple at every table.