Fit-fit

Injera fit-fit

Injera fit-fit (var. enjera fetfet; also taita fit-fit in Tigrinya) is a combination of shredded injera, berbere, onions, and clarified butter. Variations on this basic recipe are common 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 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.

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

Kitta fer-fer (variations in Ethiopia: kita fer-fer, kita fir-fir; widely known by its Oromiffa name chechebsa) is a combination of shredded kitcha (Tigrinya) or kitta (Amharic), berbere, and clarified butter. 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).