Recipe

Ethiopian Butter
Sauces & Condiments  Ethiopian  
Ingredients
Vegan Niter Kebbeh (Ethiopian Butter) Recipe #132541
Niter Kebbeh is essential to Ethiopian cooking, and is great for
experimental fusion cooking. You may want to make a berbere spice
paste as well.

1/2 lb margarine [I made this with butter, so non vegan,
but it's great that there is a vegan option!]

1/2 lb olive oil

1/4 cup onions

2 minced garlic cloves

2 teaspoons fresh grated ginger

1/2 teaspoon turmeric

4 cardamom seeds, crushed

1 cinnamon stick

2 whole cloves

1/8 teaspoon nutmeg

1/4 teaspoon ground fenugreek

1 tablespoon fresh basil

cheesecloths
24 servings 1 lb Change size or US/metric
1 hour 40 minutes 1 hr prep

Directions

1. 1. Chop onions.
2. 2.In a soup pot gradually the heat the oil and margarine to
bubbling.
3. 3. When the top is covered with foam add the other
ingredients and reduce to simmer for 45 to 60 minutes.
4. 4. Take the pot off the heat, and pour through a cheesecloth
into a heat-resistant container. Discard the spices and solids.
5. 5. Cover tightly and store in the refrigerator for up to 2
months
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Original Source:  

Recipe ID:  1007 		Added:  January 16, 2007

Last Modified:  January 16, 2007