Just the other day I made (for the first time in a while) Ethiopian Doro Wat (Chicken Stewed in Berbere Sauce). I had posted this recipe, and its ingredient recipes for Berbere and Niter Kibbeh, in the previous fora, but I realized that they haven't been posted here yet, and IMO they're too good to be forgotten. So here they are again, starting with the Ethiopian version of clarified butter or ghee.
This seems to be Ethiopia's answer to ghee. It is the cooking fat that is almost ubiquitous in Ethiopian recipes. Plain butter (clarified preferred) or oil can be substituted in recipes, but the original has a marvelous aroma and flavor.
1 lb unsalted butter
1/2 onion, chopped
2 cloves garlic, crushed
2 1/4" thick slices ginger root
3 cardamom pods (broken open)
1 2" stick cinnamon
1/2 tsp turmeric
1/2 tsp fenugreek seeds
Substitute an equivalent amount of ground spices for the whole, if you don't have them. Dried or ground ginger can be used in place of fresh.
1) Melt the butter in a small saucepan over low heat.
2) Add all the other ingredients. Simmer over lowest possible heat for 1 hour. Stirring occasionally in the first 10 minutes or so helps get rid of the surface scum.
3) Pour the butter off the solids, straining it through cheesecloth so as to remove the solids and spices (which are discarded). Refrigerated, Niter Kibbeh will keep for several months.
Last edited by Paul Winalski
on Mon Jul 10, 2006 2:42 am, edited 2 times in total.