Prep 5 mins
Cook 25 mins
The mixture known as Nit'ir qibe, is kept handy in most Ethiopian kitchens to add flavor to meat and vegetable stews. In fact, virtually no meal in Ethiopia is made without nit'ir qibe, which gives the cooking its signature flavors.
- 1⁄4 lb unsalted butter
- 1⁄8 medium red onion, coarsely chopped
- 1 garlic clove, minced
- 1 3⁄4 inches piece ginger, peeled and finely chopped
- 1⁄4 teaspoon fenugreek seeds
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon cardamom seed
- 1⁄4 teaspoon dried oregano
- 1⁄8 teaspoon ground turmeric
- 2 -3 basil leaves
- Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally.
- Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using.
- Store in the refrigerator in a tightly covered container for up to 3 weeks.
This was delicious. I did accidently cook until brown but it was still really good. I served over fried polenta. Thanks! Made for Zaar World Tour 2011-Africa.