One of my closest friends here in China is from Ethiopia. He’s doing a PhD at the university I teach at. He has cooked Ethiopian food once or twice, which was a great experience. Recently he gave me a bowl of Ethiopian spiced butter called ‘niter kibbeh’. This is a clarified butter infused with lots of spices such as cardamom, cumin and garlic. It is a deep yellow in color and has a distinctive strongly fragrant smell which reminds me of a curry.
In Ethiopia people use it on pretty much everything. You can use it to fry just about anything, and it will give of a nice flavor a the same time. I decided to use it for scrambled eggs, so that I could taste it with a clean palate. Although you could mainly taste the eggs, there was a warmth there and every other bite or so you would get a hint of the spices. In theory I think this is a great idea. I just don’t think this exact spice mix was right for me. There was something about it I didn’t quite like. Perhaps I should make my own.
Fear Factor – 2 / Taste Test – 6