Kicha FitFit

– Kitcha
2 cups of ivory teff flour
600 ml of water
1/4 tbsp of salt
oil to grease pan
– Sauce
2 tbsp of spiced clarified butter (Tesmi/Kibe) or 3 tbsp of olive oil for a vegan alternative
1 tbsp of berbere
a pinch of salt
Greek style yoghurt. Any other natural yoghurt will also do.

Mix water, teff flour and salt in a bowl till smooth. Set aside.
Under medium heat a pan and spray a bit of oil so it does not stick. Add a laddle of the batter, cook on both sides till slightly golden. Repeat till batter is finished. Set aside to cool.
In the meantime, add clarified butter or olive oil, berbere and a pinch of salt in a pot. Set aside. Do not heat pan at this stage.
Using your fingers tear Kitcha’s into small pieces. Heat the pot under medium fire and get ready with ingredients. Add pieces of kitcha into the warm sauce. Gently mix till Kitcha is nicely coated and sauce absorbed.
Garnish with a good amount of Yoghurt. Enjoy as a breakfast or snack with a spiced tea, as traditionally done.