Fit-fit

"Firfir" redirects here. For Ferfer, a town near the Ethiopian-Somalian border, see Ferfer.
Fit-fit

Injera fit-fit served with jalapeño peppers
Type Bread
Course Breakfast
Place of origin Ethiopia and Eritrea
Main ingredients Niter kibbeh
Variations Injera fit-fit, kitcha fit-fit
Cookbook: Fit-fit  Media: Fit-fit

Fit-fit or fir-fir (Ge'ez: ፍርፍር firfir; ፍትፍት fitfit) is an Eritrean and Ethiopian food typically served for breakfast. It is generally made with shredded flat bread, spiced clarified butter (called niter kibbeh in Amharic or tesmi in Tigrinya), and the hot spice berbere. There are two major varieties of fit-fit depending on the type of flat bread being used: the sour-dough injera (or taita) and the unleavened kitcha (kita in Amharic).

Injera fit-fit

Injera fit-fit (var. enjera fetfet;[1] also taita 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. For instance, if one were to add shiro (chickpeas puree), the resulting dish would be called shiro fit-fit. If one were to add broth (mereq) it would be called mereq fit-fit.

In Eritrea, leftover meat-sauces (zighni or tsebhi) are often added to injera fit-fit and served with raw chili-peppers and yoghurt on the side, for breakfast. While similarly in Ethiopia, left-over wat as the main ingredient along with injera.

Injera fit-fit can be eaten with either 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.

Kitta fit-fit

Kitcha fit-fit served with a scoop of fresh yogurt and topped with berbere (spice).

Kitta fer-fer (variations in Ethiopia: kita fer-fer, kita fir-fir; also known as chechebsa in Oromiffa) is a combination of shredded kitcha (Tigrinya) or kitta (Amharic), berbere, and clarified butter.[1][2] Kitta fit-fit is sometimes eaten with plain yogurt (urgo in Amharic and rug-o in Tigrinya).

Unlike most Ethiopian foods, kitta fer-fer is eaten with a utensil (usually a spoon). A dry variation is called kitcha in Tigrinya (or kitta in Amharic).

See also

References

  1. 1 2 3 Federal Ministry of Health (Ethiopia) (September 2008). "Glossary" (PDF). National Guidelines for HIV/AIDS and Nutrition. Pronutrition.org. p. 7.
  2. ↑ Sula, Mike (September 17, 2009). "One bite: chechebsa". Chicago Reader. Retrieved June 28, 2011.
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