Ethiopian Spiced Butter
Niter kibe as well known as Niter kibbeh or Niter Qibe is the name for spiced clarified butter that is used often in the Ethiopian cuisine. It is somewhat similar to the Indian ghee.
The butter is melted before the spices are added and later placed in a jar or another suitable container to be stored in a cool place.
Preparation time: 15 minutes
Cooking time: at least 50 minutes
Resting time: 5 minutes
Total time needed: at least 1 H 10 minutes
Grade of Difficulty: standard
- 500 gram / 17.6 oz unsalted butter
- 1 medium onion, diced
- 3 cloves of garlic, chopped
- 2.5cm / 1 inch piece of fresh ginger, peeled and diced
- 5 cardamon pods, crushed
- 1 tsp. fresh turmeric root, diced or turmeric powder
- 8 cloves
- 1 cinnamon stick
- 1/4 tsp nutmeg, grated
- 1 sprig of thyme
- 5 leaves of basic, chopped
- Put butter into a small stainless steel pot, turn stove on to low to medium setting to melt the butter
- Stir it frequently
The finished liquid spiced butter in jar
- Bring the melted butter to the boil and add onions, ginger, garlic and all the spices to it
- Reduce the heat to low and let the butter and spices gently simmer for 45 minutes, stirring it frequently.
- Make sure it doesn't stop to boil, if necessary increase the heat slightly
- After 45 minutes take the pot of the heat and let it cool down slightly for about 5 minutes
- Place several layers of a fine cheesecloth over another small pot and let the niter kibe drain through it
- It should be clear and without any solids in the liquid
- If there are still some solids left pore it again through the cheesecloth
- Discard the spices or use them for another savory dish and fill the Niter kibe into a airtight jar with lid
- Let it cool down to room temperature before you store it in the fridge
Use it in small portions for your Ethiopian or other African cooking recipes or as a replacement for normal butter or margarine for your sandwiches or when you are preparing popcorn at home.
You should get about 2 cups of spiced butter from this recipe
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