Fit-fit is an Eritrean and Ethiopian

Cuisine of Ethiopia

Ethiopian cuisine and Eritrean cuisine characteristically consist of spicy vegetable and meat dishes, usually in the form of wat , a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters in diameter and made out of fermented teff flour...

 food typically served for breakfast

Breakfast

Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work...

 (though it can be served with other meals). It is generally made with tesmi (spiced clarified butter) and sometimes also with berbere

Berbere

Berbere is a spice mixture whose ingredients usually include chile peppers, garlic, ginger, dried basil, korarima, rue, white and black pepper, and fenugreek...

, in which case it is called fir-fir. In some cases various oils or butter

Butter

Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...

s are substituted for clarified butter; however, the difference in taste is notable. There are two major varieties of fit-fit, injera

Injera

Injera is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea...

 (or taita) and kitcha

Kitcha

Kitcha is a relatively thin unleavened bread typically made of wheat. It is a generally made with flour, water, and salt. It is cooked in a hot pan free-form until one side is cooked. It is then picked up and cooked on the other side...

(or kita).

Injera fit-fit

Injera fit-fit (var. enjera fetfet; also taita fit-fit in Tigrinya

Tigrinya language

Tigrinya , also spelled Tigrigna, Tigrnia, Tigrina, Tigriña, less commonly Tigrinian, Tigrinyan, is a Semitic language spoken by the Tigrinya people in central Eritrea , where it is one of the two main languages of Eritrea, and in the Tigray Region of Ethiopia , where it...

) is a combination of shredded injera, berbere, onion

Onion

The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...

s and clarified butter. Variations on this basic recipe are common, in which the name of the additional item is used as a prefix. For instance, if one were to add shiro

Shiro (food)

Shiro is a homogenous stew whose primary ingredient is powdered chickpeas or broad bean meal. It is often prepared with the addition of minced onions, garlic and depending upon regional variation, ground ginger...

(chickpeas puree), the resulting dish would be called shiro fit-fit.

Injera fit-fit can be eaten with either a spoon (which is not typical in Eritrea

Eritrea

Eritrea , officially the State of Eritrea, is a country in the Horn of Africa. Eritrea derives it's name from the Greek word Erethria, meaning 'red land'. The capital is Asmara. It is bordered by Sudan in the west, Ethiopia in the south, and Djibouti in the southeast...

n or Ethiopia

Ethiopia

Ethiopia , officially known as the Federal Democratic Republic of Ethiopia, is a country located in the Horn of Africa. It is the second-most populous nation in Africa, with over 82 million inhabitants, and the tenth-largest by area, occupying 1,100,000 km2...

n cuisine) or another piece of injera.

Kitcha fit-fit

Kitcha fit-fit (var. kita fir-fit, kita fir-fir; also known as chechebsa) is a combination of shredded kitcha

Kitcha

Kitcha is a relatively thin unleavened bread typically made of wheat. It is a generally made with flour, water, and salt. It is cooked in a hot pan free-form until one side is cooked. It is then picked up and cooked on the other side...

 (or kita), berbere

Berbere

Berbere is a spice mixture whose ingredients usually include chile peppers, garlic, ginger, dried basil, korarima, rue, white and black pepper, and fenugreek...

, and clarified butter. Kitcha fit-fit is sometimes eaten with plain yogurt.

Unlike most Eritrean and Ethiopian foods, kitcha fit-fit is eaten with a utensil (usually a spoon). A dry variation is called kitcha (or kita) fir-fir.