As an Amazon Associate, I earn from qualifying purchases. We may also earn money from the companies mentioned in this post.
Make the best Ethiopian food with this recipe for my delicious Niter Kibbeh infused with great fragrance and flavor!
There’s really no legitimate way to cook Ethiopian food without two essentials mixes and blends. One is berbere, and the other is Niter Kibbeh. Think ghee, except a lot more fragrant. Niter Kibbeh is made my adding aromatics and spices to butter, and clarifying it while also infusing it with great fragrance and flavor. A tablespoon or two of this goes such a long way to flavor your food.
★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Make the best Ethiopian food with this recipe for my delicious Niter Kibbeh infused with great fragrance and flavor!
- 1 pound Butter (use 14-16 ounce coconut oil for vegan version)
- 4 cloves Garlic minced
- 1 onion chopped
- 1 tablespoon minced ginger
- 1 1/2 teaspoons Ground Black Pepper
- 1/2 teaspoon Turmeric
- 1 teaspoon Cardamom Seeds
- 1 teaspoon Fenugreek Seeds
- 1/2 teaspoon cumin seeds
- 1-2 sticks cinnamon
- 4 Whole Cloves
Place all ingredients in a saucepan over medium-low heat and simmer for about 30 minutes. It is done when the bubbles that rise on top appear clear, and the mixture is no longer milky.
- Place a strainer over a heat-proof jar ( I used a 2 cup mason jar). Strain with cheesecloth or a mesh strainer.
- Store covered in the refrigerator or freeze.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
