Mitmita
The Quirky Foodster Team
About 3/4 cup
Servings
Ingredients
- Ground African bird's-eye chile (or similarly hot chile) — 1/2 cup
- Ground korarima — 2 tbsp
- Ground cloves — 1 tbsp
- Salt — 1 tsp
Method
- Combine ground chile with ground korarima, cloves, and salt — a simpler mix than berbere, without the extensive whole-spice toasting process.
- Minimal; the chile component may be lightly toasted, but the blend as a whole is simpler and less involved than berbere.
Origin: Ethiopia — a much hotter, simpler chile blend than berbere.
Use: A very hot table condiment, sprinkled onto dishes or mixed into a dip.
Classic Dishes: Kitfo (Ethiopian raw or lightly seared spiced beef, traditionally served with mitmita); a table condiment generally.
Storage: Keeps 3-4 months sealed and dark.
Variations: Distinguished from berbere primarily by its much higher chile-to-other-spice ratio, making it substantially hotter and simpler in flavor complexity.
Substitutions: Cayenne pepper plus a pinch of ground cardamom and clove.
- Ground African bird's-eye chile (or similarly hot chile) — 1/2 cup
- Ground korarima — 2 tbsp
- Ground cloves — 1 tbsp
- Salt — 1 tsp
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