 | |
| Alternative names | Fir-fir |
|---|---|
| Type | Bread |
| Course | Breakfast |
| Place of origin | Ethiopia |
| Region or state | East Africa |
| Main ingredients | |
| Variations | Injera fit-fit, kitcha fit-fit |
Fit-fit orfir-fir (Ge'ez:ፍትፍትfətfət; ፍርፍርfərfər), (Oromo:chechebsaa), isEthiopian food typically served as breakfast. Fit-fit is served by preparingsauce and shreddinginjera orkitcha into pieces and mixing the two. It is generally made with shredded flat bread,spiced clarified butter, and the hot spiceberbere. 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 (enjera fetfet;[1] alsotaita fit-fit in Tigrinya) is a combination of shredded injera, berbere,onions, and clarified butter. Variations on this basic recipe are common[1] in which the name of the additional item is commonly used as a prefix (e.g. injera withshiro is calledshiro fit-fit).
In Eritrea, leftover meat sauces (zighni ortsebhi) are often added to injera fit-fit and served for breakfast with raw chili peppers and yoghurt on the side. Similarly, in Ethiopia, leftoverwat is used as a main ingredient along withinjera. 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 (variations in Ethiopia: kitta fer-fer, kita fir-fir; widely known by itsOromo namechechebsa) is a combination of shreddedkitcha (Tigrinya) or kitta (Amharic),berbere, and clarified butter.[1][2] Kitcha fit-fit is sometimes eaten with plain yogurt (urgo in Amharic andrug-o in Tigrinya). Unlike most Ethiopian foods, it is eaten with a utensil (usually a spoon).
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