Chechebsa — Print Recipe — The Culinary Codex

Chechebsa represents Ethiopia's most beloved breakfast ritual, where torn pieces of injera (fermented flatbread) dance in a rich, aromatic pool of niter kibbeh—spiced butter infused with warming spices like cardamom, cinnamon, and cloves. The dish bursts with complex flavors: the earthy berbere spice blend adds a gentle heat while honey or sugar balances the savory richness. Each bite offers a textural contrast—soft, spongy injera fragments giving way to the luxurious, creamy niter kibbeh that coats every piece. This humble dish embodies Ethiopian hospitality and communal dining traditions, served on large communal plates during morning gatherings. The dish's beauty lies in its simplicity and the profound satisfaction it delivers, making it a cornerstone of Ethiopian breakfast culture that transcends social boundaries.

Ingredients

200g all-purpose flour
1/2 teaspoon salt
150ml water
4 tablespoons niter kibbeh (Ethiopian spiced butter)
2 tablespoons berbere spice blend
1 tablespoon honey or sugar
2 tablespoons vegetable oil for cooking

Instructions

1 Mix the flour, salt, and water into a smooth, thin batter similar to crepe batter, making sure there are no lumps remaining in the mixture.
2 Heat a large non-stick skillet over medium heat, lightly oil it, and pour in the batter to make a large thin flatbread, cooking for two minutes per side until set and lightly golden.
3 Tear or cut the cooked flatbread into small irregular pieces about the size of your palm, creating rough edges that will absorb more of the spiced butter.
4 Melt the niter kibbeh in the same skillet over medium heat, add the berbere spice blend, and stir for one minute until the butter turns a deep red and becomes incredibly fragrant.
5 Add the torn bread pieces to the spiced butter and toss vigorously until every piece is coated in the red berbere butter, then serve with a drizzle of honey and plain yogurt on the side.

Did You Know?

The word 'chechebsa' literally means 'to tear' in Amharic, reflecting the traditional method of breaking injera into pieces by hand rather than using utensils, emphasizing the communal and tactile nature of Ethiopian dining culture.