National Dish of Ethiopia – Fit Fit
June 19, 2017 Nationalfoody
Ingredients
| large injera flatbread | 1 | |
| green jalapenos (seeded and chopped into strips) | 2 | |
| canola oil | ¼ cup | |
| tomatoes (chopped) | 2 | |
| (3 oz.) tomato paste | ½ can | |
| onions (peeled and chopped) | 2 large | |
| water | ¼ cup | |
| berbere spice blend / red pepper paste | 1-2 tsp. | |
| cloves garlic (minced) | 4 | |
| minced ginger | 2 tsp. | |
| Salt |
Fit Fit is a spicy Ethiopian flatbread dish that is so popular there, that it is considered the country’s national dish. Fit Fit is made from crumbled injera which is a type of African flatbread and seasoned with berbere spice blend; a key ingredient in African cuisine. This dish is traditionally eaten for breakfast.
Directions for Preparing Fit Fit
- Heat the canola oil in a pot on medium-high heat.
- Add the onions and sauté until soft and translucent.
- Add the berbere spice blend or red pepper paste.
- After a few minutes, stir in the tomato paste and allow to cook for about four (0:04) minutes.
- Add the chopped tomatoes, minced garlic, and ginger to the pot.
- Sprinkle a dash of salt.
- Cook on medium-low heat until the tomatoes are tender.
- Pour in the water, reduce the heat and allow to simmer.
- While the liquid simmers, set the injera flatbread on a flat surface.
- Use a knife to slice the injera into small pieces, either squares or thin, short strips.
- Alternatively, the injera can be crumbled with the hands.
- Put the sliced or crumbled injera into the pot.
- Mix together so that the injera starts to soak up the spicy liquid.
- Maintain the pot on low heat, stirring gently as the liquid is absorbed by the injera flatbread.
- Once all the liquid is absorbed, turn off the heat.
- Garnish with the chopped jalapenos. Serve the Fit Fit with a mug of hot coffee for a delicious breakfast.
Other Ethiopia Dishes
- Waadii – also known as tibs; specially seasoned
- Anchotte – a common dish in the western part of Oromia (Wallaga)
- Baduu – also known as aybe
- Marqaa – also known as genfo
- Chechebsa – also known as kita
- Qoocco – although also known as kocho, it is not the Gurage type of kocho but a different kind; a common dish in the western part of Oromia (Wallaga)
- Itto – also known as wat; comprises all sorts of wat, including vegetables and mea
- Chuuco – also known as besso; a sweet flavor of whole grain, seasoned with butter and spices
No Comments