[Farson]

Is it fried chicken pieces = Kitcha fit-fit ?

Fit-fit is an Eritrean and Ethiopian food typically served for breakfast (though it can be served with other meals). It is generally made with spiced clarified butter (called niter kibbeh in Amharic or tesmi in Tigrinya) and berbere. In Ethiopia; fit-fit is made without berbere while fir-fir is made with berbere. In some cases various oils or butters are substituted for clarified butter; however, the difference in taste is notable. There are two major varieties of fit-fit: injera (or taita) and kitcha (kita in Amharic). Kitcha is an eritrean flatbread

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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 with raw chili-peppers and yoghurt on the side, for breakfast.

Injera fit-fit can be eaten with either a spoon (which is not typical in Ethiopian cuisine) or another piece of injera.
Kitcha fit-fit

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

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

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Berbere (Amharic: á‰*áˆ*á‰*ሬ berberÄ“, Tigrinya: á‰*áˆ*á‰*ረ berbere) is a spice mixture whose constituent elements usually include chili peppers, garlic, ginger, dried basil, korarima, rue, white and black pepper and fenugreek. It serves as a key ingredient in the cuisines of Ethiopia and Eritrea.

Berbere sometimes encompasses herbs and spices that are less well known internationally. The latter include both cultivated plants and those that grow wild in Ethiopia, such as korarima (Aframomum corrorima) and long pepper.



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Mitmita (Amharic: ሚጥሚጣ?, IPA: [mitʼmitʼa]) is a spicy powdered seasoning used in the cuisine of Ethiopia. It is orange-red in color and contains ground African birdseye chili peppers, cardamom seed, cloves and salt. It occasionally has other spices including, but not limited to, cinnamon, cumin and ginger.

The mixture is used to season the tartar "kitfo", and may also be sprinkled on ful (fava beans). In addition, mitmita may be presented as a condiment and sprinkled on other foods or spooned onto a piece of injera, so food can be lightly dipped into it.

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Niter kibbeh, or niter qibe (Ge'ez ንጥáˆ* ቅቤ niá¹*er ḳibÄ“), also called tesmi (in Tigrinya), is a seasoned, clarified butter used in Ethiopian cooking. Its preparation is similar to that of ghee, but niter kebbeh is simmered with spices such as cumin, coriander, turmeric, cardamom, cinnamon, or nutmeg before straining. This imparts a distinct spicy aroma to it.

In Somaliland, it is known as subag Soomaali and is extensively produced and used in cooking in households and to preserve meats in nomadic culture. The ingredients are a bit different, as Somalis use fresh butter, garlic, cardamom and cloves.