Niter Kibbeh (Ethiopian Spiced Butter)
Aperçu
Niter Kibbeh is Ethiopia's foundational cooking fat, clarified butter slowly infused with a complex blend of aromatics including onion, garlic, ginger, turmeric, cardamom, cinnamon, and fenugreek. The result is a golden, fragrant fat that carries layers of warm spice into every dish it touches, and it is used across Ethiopian cooking as both a cooking medium and a finishing sauce. Unlike regular clarified butter, which is neutral in flavour, Niter Kibbeh is a flavour carrier of extraordinary complexity. A single spoonful transforms a dish. It is used to make Doro Wat, Tibs, and countless other Ethiopian preparations, and its production at home rather than purchase is a point of culinary pride in Ethiopian households.
Note de Patrimoine AFN
Niter Kibbeh has been produced in Ethiopia for centuries, with the tradition of infusing butter with aromatics reflecting the Ethiopian Orthodox Christian food culture where clarified butter is preferred over raw butter for its longer shelf life without refrigeration. The specific spice blend varies by region and family, with each household maintaining its own formula passed down through generations.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Toast the cardamom, cloves and cinnamon in a dry pan over medium heat until they are aromatic, about a minute.
- 2
Cut the butter into cubes.
- 3
Toss everything into a heavy pot and turn the heat on low. Let this come to a bare simmer and cook gently for at least 30 minutes. We cooked ours at least an hour. It is vital that the milk solids do not burn. If they do, you have ruined the butter. Watch for browning, and when you see it, turn off the heat.
- 4
Strain through cheesecloth and store in a clean glass jar. It’ll last 6 months in the fridge, at least a week on the counter, and forever in the freezer.
Notes de l’Africook
- It is preferable to make a large amount at the start because when the butter separates, a significant amount of the initial weight is lost. This separated residue can still be used in cooking. To do this, it will be necessary to favor very gentle cooking.
- Now that you know how to make this Ethiopian Spiced Butter you can make some phenomenal-tasting Ethiopian food right at home. I will recommend Doro Wat and Gomen Wat . Enjoy!
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Couldn't get ground fenugreek at Sainsbury's abeg, had to run to the local Asian corner shop to find it and the green cardamom pods. Simmered mine on low heat for about 50 minutes. The whole flat smelled fantastic, straining through cheesecloth gave a clear spiced butter that worked so well in my red lentil stew.
The aroma when I toasted the cardamom, cloves and cinnamon stick in the dry pan was no be small thing o. I kept the heat very low for almost an hour because I was terrified of burning the milk solids. Strained it into a jar and the yellow colour is so rich.