Mitmita

Flavour and aroma

very hot, salty, cardamom-like. Very hot with warm cardamom and clove.

Heat

Hot

Forms

powder

How to use it

• use raw

  Sprinkle a small pinch onto kitfo, eggs, ful or injera dishes at the table.

• infuse · Simmering technique

  Warm in niter kibbeh (spiced butter) and mix with minced beef for kitfo.

• Warmed in niter kibbeh for kitfo
• Sprinkled on ful, eggs and roasted meat
• Served as a dip with bread or raw beef

Identifying good quality

A bright orange-red, very fine powder, hotter-smelling than berbere.

• Not to be confused with Berbere: Berbere is darker, more complex and milder; it is a cooking base rather than a finishing spice.

Origin and history

Origin: Ethiopia.. Grown and used: Used in Ethiopian and Eritrean cooking and by the diaspora..

Mitmita is a fiery Ethiopian blend of ground small hot chillies with korerima, salt and sometimes cloves. It is used mainly at the table and to season kitfo (minced raw or lightly warmed beef with spiced butter).

Commonly told; not firmly documented