This is where Africa, the Caribbean and other tropical locales meet Spain. Tortilla as some of you know is the English name for the Spanish favourite tortilla de patatas, traditionally made with eggs, potatoes and onion. in this version yam is the base instead of potatoes and a lot more ingredients are added to give it more flavour.
Niter Kibbeh is rather like the foundation of a mansion. Without it the end product stands the risk of crumbling into nothingness. The aromatics and spices infused in Niter kibbeh gives that most incredible of flavour foundations and bases to Ethiopian cooking.
Berberé is an Ethiopian spice blend used as a flavouring base in Ethiopian cuisine. It is the centrepiece of Ethiopian dishes and is made of a mix of spices such as allspice, cloves, cardamon, fenugreek, ginger, cinnamon, black peppercorns, cumin seeds and birds eye chilli peppers.
This stew will lovingly pepper you back with kisses hard and fast but if you prefer a little bit more T.L.C then i’d highly recommend that you move on to something else. This should really be had and enjoyed as it was dreamed up by our Ethiopian ancestors – spicy!