MAIN INGREDIENTS
Injera fit-fit is a fit-fit variety that is, in its basic version, prepared with a combination of berbere spices, clarified butter, onions, and torn pieces of injera flatbread. Chunks of meat or leftover meat sauces are often added to the dish, which is sometimes served for breakfast with yogurt and chili peppers on the side.
When served in a bowl, injera fit-fit is consumed with a spoon, but when it’s served on top of another piece of injera flatbread, it is customarily consumed with the right hand.
MOST ICONIC Injera fit-fit
Fitfit is a typical Ethiopian food served for breakfast, made with clarified spiced butter and berbere spices. There are two main versions of fitfit: the one made with injera flatbread, and the other one made with unleavened kitcha bread.
Injera fitfit is combined with onions, while kitcha is usually accompanied by a scoop of yogurt.
VARIATIONS OF Fit-fit
MOST ICONIC Fit-fit
MAIN INGREDIENTS
Shahan ful is a traditional dish from the countries of the Horn of Africa that is typically served for breakfast. The dish is made by slowly cooking fava beans in water until they soften, then mashing them into a purée. The purée is then combined with onions, lemon juice, berbere spices, chili peppers, and tomatoes.
When served, shahan ful is sometimes garnished with yogurt on top and accompanied by bread rolls on the side. The dish is especially popular during Lent and Ramadan.
MAIN INGREDIENTS
Genfo or ga'at is a simple Ethiopian and Eritrean porridge that is commonly consumed for breakfast, made by adding dry-roasted barley flour or wheat flour to boiling water and stirring the concoction with a wooden utensil until it develops a smooth, yet extremely thick consistency.
The porridge is then transferred to a bowl, shaped into a mound, and a hole is created in the center, usually by using a finjal (Ethiopian coffee cup). The well is filled with clarified spiced butter niter kibbeh (it will usually be made with spices like besobela known as Ethiopian sacred basil, koseret, fenugreek, cumin, coriander, turmeric, Ethiopian cardamom, cinnamon, or nutmeg ) and berbere, a mix of chili peppers and up to 20 different spices.
MAIN INGREDIENTS
Simple, nutritious, and inexpensive, kinche is an Ethiopian breakfast staple made with cracked wheat that is boiled in either water or milk. The best way to describe kinche would be as the Ethiopian equivalent of oatmeal. After it has been cooked, kinche is added to the pan with either clarified spiced butter known as niter qibe or with oil and fried onions, although kinche can also be consumed without any flavorings.
MAIN INGREDIENTS
Fatira is a traditional street food item that is commonly consumed for breakfast, consisting of a large, crispy, wheat flour pancake. It is traditionally served with scrambled eggs, honey, or both. Fatira is often cut into smaller pieces, and it is especially popular during Eid-al-Fitr in Ethiopia.
MOST ICONIC Fatira
MAIN INGREDIENTS
Kitcha fit-fit is a fit-fit variety prepared with a combination of torn pieces of kitcha flatbread, clarified butter, and berbere spices. The dish is traditionally served for breakfast, when it’s accompanied by plain yogurt. Unlike most Ethiopian dishes, kitcha fit-fit is typically consumed with a spoon instead of using the right hand.
MOST ICONIC Kitcha fit-fit
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