This is Ethiopian spiced butter, cooked (so, like ghee), but with the addition of spices. You can substitute butter or cooking oil, but this adds a subtle deliciousness. It’s another recipe that has lots of ingredients but is easy to make, and it will keep for months in the fridge.

Ingredients:

• 1 lb. butter
• 8 black cardamom pods, crushed
• 4 garlic cloves, sliced
• 2 shallots, diced
• 2″ of ginger, sliced
• 2 cinnamon sticks
• 2 tsp. cumin seeds
• 2 tsp. fenugreek seeds
• 2 tsp. coriander seeds
• 2 tsp. black peppercorns
• 2 bay leaves

Method:

Heat the butter and all the other ingredients over low heat. You will start to hear a soft “crackling” sound, which means the solids are beginning to cook out. As soon as the crackling stops, remove from the heat.

Allow it to cool slightly, then strain out the solids, pushing on them with the back of the spoon to extract the maximum of butter.

Enjoy!

-R