Niter Kibbeh (Ethiopian Spiced Butter)
Butter slowly simmered with garlic, ginger, turmeric and warm spices, then strained. It makes stews and eggs taste properly Ethiopian.
- Time55 min
- LevelEasy
- Costabout £0.51 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Melt the butter in a small heavy pan over a low heat. Let it bubble very gently until the foam rises, about 10 minutes. Do not stir.
10 min - 2
Add the onion, garlic, ginger, turmeric, fenugreek, cardamom, cinnamon, cloves and nutmeg.
- 3
Simmer on the lowest heat for 35 to 40 minutes, until the butter is clear and golden, the milk solids on the bottom are brown and the kitchen smells of toasted spice.
40 min - 4
Let it stand for 5 minutes, then pour through a sieve lined with muslin or a clean cloth into a clean jar. Leave the dark solids behind.
- 5
Cool, then cover and keep in the fridge for up to 3 months. Use a spoonful to cook meat, eggs, lentils or vegetables.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.