Make this vegan niter kibbeh (Ethiopian spiced butter) to have ready for Ethiopian collard greens and other dishes that benefit from a deeply flavored, aromatic fat. This spiced butter is wonderfully fragrant and delicious. The recipe yields about one cup and keeps well refrigerated.
Spices come from roots, bark, and seeds and contribute nutrients and phytonutrients as well as vibrant flavor. Using a generous mix of spices, as in many Ethiopian recipes, enhances both taste and nutritional value.
Method Overview
- Melt vegan butter with onion, garlic, and ginger
- Pan-toast whole spices until fragrant
- Add toasted spices to the butter and infuse over low heat
- Strain out solids, jar the infused butter, and refrigerate
4.94 from 15 votes
Vegan Niter Kibbeh (Ethiopian Spiced Butter)
Recipe makes about 1 cup
Course: condiment
Cuisine: Ethiopian
Keyword: plant based, vegan
Servings:
1 cup
1 cup
Author: Judy DeLorenzo
Equipment
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Small cast iron or other heavy-bottomed skillet
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Small saucepan or double boiler
-
Fine-mesh strainer and cheesecloth
Ingredients
- 8 ounces vegan butter
- 1/4 cup chopped yellow onion
- 2 Tablespoons minced garlic
- 2 Tablespoons minced ginger root
Spices
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon coriander seeds
- 1 whole black peppercorns
- 1 cinnamon stick (Ceylon if available)
- 3 whole cloves
- 3 black cardamom pods
Instructions
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In a small saucepan, gently melt the vegan butter over low heat with the chopped onion, minced garlic, and minced ginger. Keep the heat low so the aromatics soften and release flavor without browning.
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While the butter is warming, heat a dry cast iron or other heavy-bottomed skillet over low, then medium heat. Add the whole spices and toast, stirring constantly, for a couple of minutes until they become fragrant. Be careful not to burn them.
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Transfer the toasted spices to the saucepan with the melted butter and stir. Keep the mixture warm over low heat and allow the spices and aromatics to infuse for about an hour. The goal is warm infusion rather than a vigorous simmer.
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Line a fine-mesh strainer with cheesecloth and set it over a small bowl. Pour the spiced butter through the cheesecloth so the solids are captured. Gather the cheesecloth and gently squeeze to extract as much infused butter as possible.
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Transfer the strained spiced butter to a half-pint jar, seal, and store in the refrigerator. Use within a few weeks or as you would any flavored vegan butter.
Notes
- If you prefer, refined coconut oil or a neutral olive oil can replace vegan butter.
- A double boiler works well for a gentle, controlled infusion if you prefer not to use direct heat.
