📝 About This Recipe
Basso Fit-fit is a beloved Ethiopian breakfast staple that celebrates the earthy, nutty profile of toasted barley flour. This 'fit-fit' variation transforms simple barley into a savory, refreshing mash infused with the aromatic warmth of clarified butter and the sharp kick of fresh green chilies. It is a nutritious, energy-boosting dish traditionally enjoyed to fuel the body for a long day, offering a unique texture that is both light and satisfying.
🥗 Ingredients
The Barley Base
- 2 cups Basso (Toasted Barley Flour) (high-quality, finely ground and pre-toasted)
- 1.5 cups Water (chilled or room temperature)
- 1/2 teaspoon Salt (adjust to taste)
Aromatics and Fats
- 2-3 tablespoons Niter Kibbeh (Ethiopian Clarified Butter) (melted; can substitute with olive oil for a vegan version)
- 1/4 cup Red Onion (very finely minced)
- 1-2 pieces Serrano or Jalapeño Peppers (de-seeded and finely chopped)
- 1/2 teaspoon Fresh Ginger (grated into a paste)
The Spice Blend
- 1/4 teaspoon Korerima (Ethiopian Black Cardamom) (ground)
- 1/2 teaspoon Berbere Spice (optional, for a hint of heat)
- 1/4 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
Begin by sifting your Basso (toasted barley flour) into a large mixing bowl to ensure there are no clumps and the texture remains light.
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2
In a small saucepan, gently melt the Niter Kibbeh over low heat until it becomes liquid. Do not let it brown or sizzle.
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3
Add the finely minced red onions, ginger paste, and chopped green chilies to the warm butter. Let them steep for 2 minutes off the heat to infuse the fat with flavor.
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4
Stir the ground korerima, salt, and optional berbere into the butter mixture, ensuring the spices are well-distributed.
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5
Gradually pour the water into the bowl with the barley flour. Use a fork or your clean fingers to mix.
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6
Stir gently until the water is absorbed. The goal is a moist, crumbly consistency, not a smooth paste or a liquid batter.
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7
Pour the infused butter and aromatic mixture over the moistened barley.
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8
Using a folding motion, incorporate the butter and aromatics into the barley. The mixture should start to form small, soft clumps (the 'fit-fit').
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9
Taste the mixture. If it feels too dry or sandy, add water one tablespoon at a time until it holds together when pressed.
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10
Adjust the seasoning with an extra pinch of salt or a dusting of black pepper if desired.
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11
Let the dish sit for 3-5 minutes. This allows the barley to fully hydrate and the flavors to marry.
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12
Gently fluff the Basso Fit-fit with a fork one last time before transferring to individual serving bowls.
💡 Chef's Tips
Use authentic Ethiopian Basso flour which is pre-toasted; if you only have raw barley flour, you must toast it in a dry pan until it turns golden brown and smells nutty. Do not over-mix the water and flour, or it will become gummy; you are looking for a moist, pebbly texture. If you prefer a cold breakfast, use chilled water; for a comforting winter version, use lukewarm water. Ensure your onions and chilies are minced as finely as possible so they distribute evenly without overpowering the soft texture of the barley. For a vegan version, use a high-quality extra virgin olive oil or flaxseed oil instead of Niter Kibbeh.
🍽️ Serving Suggestions
Serve with a side of fresh, spicy Awaze sauce for dipping. Pair with a cup of strong Ethiopian coffee (Buna) or spiced tea. Enjoy alongside a dollop of Ayib (Ethiopian fresh cheese) to balance the spice. Serve with extra fresh green chilies on the side for those who prefer more heat. Traditionalists often enjoy this hand-rolled into small balls (gulte) for easy snacking.