page_title: Eritrean cuisine
section_title: Breakfast
hierarchical_section_title: Eritrean cuisine / Breakfast
caption_attribution_description: English: Ga'at is an Eritrean and Ethiopian breakfast dish. It is traditionally served when a new child is born.
context_page_description: Eritrean cuisine is based on Eritrea's native culinary traditions, but also arises from social interchanges with other regions. The local cuisine shares similarities with those of neighboring Ethiopia and other African countries in the region.
context_section_description: Kitcha fit-fit, a dish made from pieces of a hearty pancake tossed in clarified butter and spices. The pancake is usually made of different types of flour, or dry porridge mixed with water and other seasoning. You can adjust the heat by pouring more or less berbe (the hot spice) on the ktcha when it's finished. Normally served for breakfast with a side of yogurt or sourmilk.
  Fit-fit, made with torn up pieces of injera and usually leftover stew. It can also be made with a mixture of onions, berbere, tomatoes, jalapeños and butter instead of leftover stews. Also called fir-fir.
   Ga'at or akelet, a porridge made of flour and water, served in a bowl with an indentation made in the center where clarified butter and berbere are mixed. Yogurt is normally put on the sides surrounding the ga'at. Ga'at is similar and related to other stif African porridge dishes like Ugali, Pap and Fufu.
  Shahan Ful, sauteed and mashed fava beans, served with onions, tomatoes, jalapeños, cumin, yogurt and olive oil. It is normally eaten with pieces of bread dipped in the dish to scoop out the bean mixture.
  Panettone, due to the Italian influence on Eritrea, this bread is commonly served with tea or during the Coffee ceremony.
caption: Ga'at or akelet is a stif Eritrean porridge related to other African porridges like Ugali, Pap food and Fufu
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