Ni'tir Qibe – Ethiopian spiced butter

Ingredients for 1 servings:

• 500 g unsalted butter or clarified butter
• 1 onion(s), red
• 2 cloves garlic
• 1 piece(s) ginger root, approx. 2 cm long
• ½ tsp, heaped turmeric
• 4 cardamom pods
• 1 stalk(s) cinnamon
• 2 carnations
• 1 pinch of nutmeg
• ¼ tsp, heaped fenugreek
• 1 tbsp basil, alternatively 1 tsp dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

also Niter Kibbeh or Niter Kibe

Dice the onion, finely chop the garlic and ginger, and grind the cardamom and fenugreek in a mortar and pestle. Carefully melt the butter and heat until it bubbles. When the surface foams, add all the other ingredients and reduce the heat. Simmer uncovered over low heat until the surface becomes transparent and the milk flakes turn golden brown and have sunk to the bottom of the pot. This takes 45 to 60 minutes. The butter should not brown. Strain the liquid spiced butter through a layered cloth or tea bag into heat-resistant containers (screw-top jars work well) and seal them. Discard the spices and solids. Store Ni’tir Qibe tightly sealed in the refrigerator or at room temperature; it will keep for up to 3 months. The spiced butter is essential for many Ethiopian dishes, such as the stew Doro Wot, the Ethiopian national dish. Of course, you can vary the spices, for example, with cumin, oregano, saffron, or lemon verbena. Ni’tir Qibe also tastes great with steamed vegetables, mashed potatoes, and boiled rice. Or simply as a spread on bread.