Name: Spiced Butter
Yield: Makes 1 1/2 cups
Ingredients: 1 pound unsalted butter; 1/2 medium red onion, coarsely chopped; 1 garlic clove, minced; One 3-inch piece ginger, peeled and finely chopped; 1 teaspoon fenugreek seeds; 1 teaspoon ground cumin; 1 teaspoon cardamom seeds; 1 teaspoon dried oregano; 1/2 teaspoon ground turmeric; 8 basil leaves

The mixture known as nit'ir qibe, which begins with clarified butter, is kept handy in most Ethiopian kitchens to add flavor to meat and vegetable stews. In fact, virtually no meal in Ethiopia is made without nit'ir qibe, which gives the cooking its beautifully layered signature flavors. It also has a much longer shelf life than regular butter—an important consideration in poor man's cooking, where waste is not an option. The butter will solidify when chilled, but it will become liquid again when left at room temperature.

Cooks' Note

Store in the refrigerator in a tightly covered container for up to 3 weeks.

Recipe notes

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