This is the base flavor in most Ethiopian dishes. It is a vital ingredient
and should not be skipped. Traditionally, it is a seasoned clarified butter
or ghee. Make a pound of it at a time and keep it in a covered dish in the fridge.
If made from margarine it will last practically indefinitely. All hail the mighty margarine.
(If you are averse to using margarine, it will work in a mild vegetable oil like canola;
use about 1 3/4 cups of oil).
What You Need:
-
1 pound soy margarine
-
4 tablespoons onion, finely chopped
-
1 1/2 tablespoons garlic, finely chopped or pressed
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2 teaspoons fresh ginger, scraped and finely grated or minced
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1/2 teaspoon turmeric
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4 green cardamom pods, crushed
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1 cinnamon stick
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3 whole cloves
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1/8 teaspoon ground nutmeg
What You Do:
-
Slowly melt the margarine in a medium-sized saucepan over low heat.
-
Add the other ingredients and simmer uncovered on the lowest heat for about 20-30 minutes.
Do not let it brown.
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Strain the mixture through a double layer of cheesecloth or other such concoction, discarding the spices.
-
Refrigerate until set.
-
Use as needed in
Ethiopian
recipes or spread sporadically on toast.