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. While similarly in Ethiopia, left-over wat as the main ingredient along with injera.
Injera fit-fit can be eaten with either 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.
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