Kategna (pronounced as ka-ten-ya)

Kategna is another popular breakfast option in the Ethiopian tradition. Nitir Kibbeh (Spiced Butter) and Berbere (red pepper powder) are important ingredients in kategna same as in Chechebsa. The only difference here is the bread is Injera instead of flat bread (kita), and we do not cut the bread into small pieces. Instead, we spread the mixture of the Berbere and Kibbeh on the flat Injera and fold the Injera and cut it to a size that is convenient to hold with and when you eat it. A size of a slice of toast will be a good size.


  • 1 piece of Injera (preferably a hot one, baked until crispy, immediately from the baking pan, or a previously baked Injera warmed on a pan)
  • 2 to 3 tbsp of Nitir Kibbeh (spiced butter)
  • 1/2 to 1 tsp of Berbere (spiced red pepper powder) or more for taste


  1. Bake the Injera or warm an already made Injera until it is crispy
  2. Melt the Kibbeh (on a pan or in a microwave), then add the Berbere and blend the ingredients well.
  3. When the Injera is ready, spread the spiced Kibbeh and Berbere blend onto the bubbly side of the Injera like you’re buttering bread.

In addition to breakfast, this dish is excellent before a meal as an appetizer or as a snack any time of the day.