Chechebsa is sometimes called (Kita Firfir). It is one of the most popular breakfast dishes in the Ethiopian tradition. Chechebsa starts with preparing a batter that’s fried to make a large flatbread called Kita. The kita is then torn into small pieces and is mixed with berbere (spiced red pepper powder) and Niter Kibbeh (spiced butter) until it’s a moist and soft mixture. Chechebsa is usually served warm served with hot coffee or chai spiced tea.Ingredients:
1tbsp of oil to prevent sticky pan
1cup of Flour (whole wheat, all purpose, teff, or a mixture of some or all the flours)
2tsp Spiced red paper powder
4tbspSpiced butter (Nitir Kibbeh)
Heat the pan with the oil on it if
Mix the flour with the salt
Add 1/2 cup water and keep whisking, adding 2 Tbsp more water at a time as needed, and whisking until smooth like a thin pancake batter.
Pour the batter into the hot pan over medium heat. Spread the batter into a single layer to form a large pancake. Cook 2 to 4 minutes or until bottom is lightly browned. Flip the Kita, and cook other side another 1 to 2 minutes or until lightly browned and cooked through. Set the cooked Kita aside for a few minutes, to cool.
Tear the flat bread (Kita) into small pieces.
Melt the butter on a pan and mix it with the spiced red pepper powder.
Add the small pieces of the flat bread to the butter-pepper powder pan and ix thoroughly.
Scoop it to a bowl or plate and serve it with hot tea or hot coffee.
For more information, please watch the YouTube video below.