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.
450 gUnsalted butter sliced into pieces
1 Small onion diced
2-3 Finely chopped cloves of garlic
1 Tablespoon of chopped ginger
1/2 Teaspoon ground turmeric
1/2 Teaspoon ground cardamom
1/4 Teaspoon ground nutmeg
1/4 Teaspoon ground fenugreek
1 Piece of cinnamon stick
1 Whole clove
1 Tablespoon of ground peppercorn
1/4 Teaspoon of ground nutmeg
1 Teaspoon of cumin seeds
1Heat the sliced butter over moderate heat ensuring you stir continuously to prevent burning or overly browning.
2Once a mass of small bubbles form on the top add the garlic, onions and ginger
3Add all the dry spices listed in the ingredient list after 3-5 minutes
4Reduce the heat to a very low simmer for the next 40-60 minutes.
5Once the milk solids has sunk to the bottom or been removed as the Niter Kibbeh cooks a transparent bright yellow butter liquid should float on top.
6Strain the liquid through a clean cloth into an airtight jar to store .
If you can, freshly grind as many of the whole spices as possible to release their flavours
Niter Kebbeh turns into solid when refrigerated and should keep for about three months.