Fit-fit or fir-fir ( ''fətfət''; ፍርፍር ''fərfər''), ( Oromo: ''chechebsaa)'', is

Ethiopian Ethiopians are the native inhabitants of Ethiopia, as well as the global diaspora of Ethiopia. Ethiopians constitute several component ethnic groups, many of which are closely related to ethnic groups in neighboring Eritrea and other parts of ...

food typically served as breakfast. Fit-fit is served by preparing

sauce In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ...

and shredding

injera Injera (, ; ; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, injera is a staple. Injera is central to the dining process in Amhara community, like br ...

or kitcha into pieces and mixing the two. It is generally made with shredded flat bread, spiced clarified butter, and the hot spice ''

berbere Berbere ( ''bärbäre'', ''bärbärä'') is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugr ...

''. There are two main varieties of fit-fit depending on the type of flatbread being used: the sourdough injera and the unleavened kitcha.

Injera fit-fit

Injera Injera (, ; ; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, injera is a staple. Injera is central to the dining process in Amhara community, like br ...

fit-fit'' (enjera fetfet; also ''taita fit-fit'' in Tigrinya) is a combination of shredded injera, berbere,

onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...

s, and clarified butter. Variations on this basic recipe are common in which the name of the additional item is commonly used as a prefix (e.g. injera with '' shiro'' is called ''shiro fit-fit''). In Eritrea, leftover meat sauces (''zighni'' or ''tsebhi'') are often added to injera fit-fit and served for breakfast with raw chili peppers and yoghurt on the side. Similarly, in Ethiopia, leftover ''

wat A wat (, ; , ; , ; ; , ) is a type of Buddhist and Hindu temple in Cambodia, Laos, East Shan State (Myanmar), Yunnan (China), the Southern Province of Sri Lanka, and Thailand. Etymology The word ''wat'' is borrowed from the Sanskrit ''v ...

'' is used as a main ingredient along with ''injera.'' It can also have cubed meat and boiled egg added. Injera fit-fit can be eaten with a spoon when served in a bowl or eaten with the right hand when served atop of another piece of injera as is typical in Ethiopian or Eritrean cuisine.

Kitcha fit-fit

Kitcha fit-fit (variations in Ethiopia: kitta fer-fer, kita fir-fir; widely known by its Oromo name ''chechebsa'') is a combination of shredded kitcha (Tigrinya) or kitta (Amharic),

, and clarified butter. Kitcha fit-fit is sometimes eaten with plain yogurt (''urgo'' in Amharic and ''rug-o'' in Tigrinya). Unlike most Ethiopian foods, it is eaten with a utensil (usually a spoon).

References

Eritrean cuisine Ethiopian cuisine Bread dishes {{Ethiopia-cuisine-stub

Injera fit-fit

Kitcha fit-fit

See also

References