Fit-fit

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

Ethiopian

Fit-fit

Injera fit-fit served with jalapeño peppers

Alternative names| Fir-fir
Type| Bread
Course| Breakfast
Place of origin| Ethiopia
Region or state| East Africa
Main ingredients|

* Onion
* Berbere
* Vegetable oil
* Niter kibbeh
* Injera

Variations| Injera fit-fit, kitcha fit-fit

* Media: Fit-fit

Fit-fit or fir-fir (Ge'ez: ፍትፍት fətfət; ፍርፍር fərfər), (Oromo: chechebsaa), is Ethiopian food typically served as breakfast. Fit-fit is served by preparing sauce and shredding injera or kitcha into pieces and mixing the two. It is generally made with shredded flat bread, spiced clarified butter, and the hot spice berbere. 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

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Injera fit-fit (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 (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 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

[edit]

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

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), berbere, and clarified butter.[1][2] 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).

## See also

[edit]

* Africa portal
* Food portal

* List of African dishes
* List of bread dishes
* List of Ethiopian dishes and foods

## References

[edit]

1. ^ a b c Federal Ministry of Health (Ethiopia) (September 2008). "Glossary" (PDF). National Guidelines for HIV/AIDS and Nutrition. Pronutrition.org. p. 7\. Archived from the original (PDF) on 2012-03-26.
2. ^ Sula, Mike (September 17, 2009). "One bite: chechebsa". Chicago Reader. Retrieved June 28, 2011.

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