If there’s one thing that Americans can take away from the cooking of my native Ethiopia, it’s nit’ir qibe, the clarified spiced butter that serves as the basis of most Ethiopian food. I keep a supply in the freezer to add instant flavor and aroma to roasted vegetables, fish, or meat. Because the solids are removed from clarified butter, it won’t burn as easily as regular butter, so you can cook with it over really high heat.
|1||lb. unsalted butter|
|1||red onion, coarsely chopped|
|3||garlic cloves, minced|
|~||One 3-inch piece ginger, peeled and finely chopped|
|1||tsp. fenugreek seeds|
|1||tsp. ground cumin|
|1||tsp. cardamom seeds|
|1||tsp. dried oregano|
|½||tsp. ground turmeric|
Can be stored in an airtight container in the refrigerator for up to 3 weeks.
This content is from the book New American Table by Marcus Samuelsson.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything