Healthy Eritrean and Ethiopian Recipes

Introduction

If you’re a fan of rich, aromatic flavors, then Te’smi (ጠስሚ), also known as Niter Kibbeh (ንጥር ቅቤ), is a must-try in your culinary adventures. This spiced clarified butter, a staple in Eritrean and Ethiopian cuisines, transforms ordinary dishes into extraordinary culinary experiences. Infused with a medley of spices and herbs, Te’smi adds a depth of flavor that is both unique and irresistible.

What is Te’smi/Niter Kibbeh?

Te’smi or Niter Kibbeh is essentially clarified butter infused with a variety of spices and herbs, such as garlic, ginger, fenugreek, and turmeric. This flavorful butter is a cornerstone – a very important recipe – in traditional recipes like Ga’at, Kicha Fitfit, and stews such as tsebhi derho/doro wat.

Choosing the Right Butter

When it comes to making Te’smi, your choice of butter can make a significant difference. Some people opt for store-bought clarified butter or ghee, while others prefer regular unsalted butter or ghee. Personally, I always go for organic grass-fed clarified butter or organic grass-fed ghee.

Clarified Butter vs. Ghee: What’s the Difference?

While both clarified butter and ghee are popular in different cuisines, they have distinct differences:

Preparation:

• Clarified Butter: Made by melting butter, allowing the water to evaporate, and separating the milk solids from the fat.
• Ghee: Made by simmering butter until the water evaporates and the milk solids caramelize, giving it a richer, nuttier flavor.

Flavor:

• Clarified Butter: Offers a clean, pure butter taste.
• Ghee: Provides a deeper, nuttier flavor due to the caramelization of the milk solids.

Smoke Point:

• Clarified Butter: Suitable for high-heat cooking with a high smoke point.
• Ghee: Has an even higher smoke point, perfect for frying and sautéing.

Shelf Life:

• Clarified Butter: Longer shelf life than regular butter, but may require refrigeration.
• Ghee: Can be stored at room temperature without refrigeration due to the removal of all water and milk solids.

How to make TE’smi/Nitter Kibbeh

Depending on personal preference and regional difference, the spices used in making Te’s mi can differ. Here are some of the most commonly used spices and herbs to help you make a perfect Te’smi.

Spices:

• 2 shallots, peeled
• Fresh ginger, minced
• Fresh turmeric root (ሁሩድ)¹
• A bulb of garlic, peeled and crushed
• 3 cups fresh basil (ሰሰግ)
• Lippia alba/Verbena (ኮሰረት)
• 3 tbsp. bishop’s weed (ኣዝሙድ)
• 1 tbsp. turmeric (ሁሩድ)
• 2 tbsp. false cardamom (ኮረሪማ)
• 2 tbsp. cumin (ካሙን)
• ½ tbsp. cinnamon (ቃርፋ)
• ½ tbsp. cloves (ቅንፍር)
• 1 tbsp. roasted fenugreek (ኣባዕከ)

Preparing the Spices

If you are able to, I highly advise you to buy/get organic spices and herbs. Personally, I prefer to prepare the spices I need ahead of time that way I save time when making Te’smi. If you prefer to make your butter spice with fresh herbs and spices, you can gather all the ingredients needed and use it while melting the butter. Here is a step by step guide on how to prepare the spices needed:

Step 1: Dehydrate the Fresh Spices and Herbs

Dehydrate the ginger, shallot, garlic, basil, and turmeric. If using dry basil and turmeric, proceed to the next step.

Step 2: Grind the Spices

Mix the dehydrated spices and herbs with the rest of the spices (verbena, bishop’s weed, false cardamom, cumin, cinnamon, cloves, and fenugreek). Use a coffee grinder (preferably one that you don’t use for coffee) to ground the spices and herbs.

Step 3: Store the Spices

Label and store the ground spices in an airtight glass container.

Making Te’smi/Niter Kibbeh using Ghee Butter

Now that the spices for making butter are ready, prepare a 54 fl. Oz/1.6 liters ghee butter². You’re about to start the process of making Te’smi using ghee butter.

Step 1: Melt the Butter

In a deep saucepan, melt the ghee butter over low heat until completely melted without stirring.

Step 2: Sprinkle Water

Sprinkle a handful of water over the hot melted ghee butter to ensure any leftover milk traces evaporate. You’ll need to sprinkle water occasionally through out the process.

Step 3: Add Aromatics (Optional)

Add finely chopped red onion or shallot, minced garlic, and minced ginger to the melted butter (optional) and cook on low heat.³

Step 4: Add Spices

Add 1-2 tablespoons of the ground spices you prepared. Simmer on low heat for about 30-40 minutes, allowing the flavors to infuse without burning.

Step 5: Strain the Butter

Once fully infused, remove the saucepan from heat and let it cool for about an hour. Strain the butter through a fine mesh strainer or cheesecloth into a clean, heat-proof glass container⁴, discarding the solids.

Step 6: Store the Te’smi/Niter Kibbeh

Allow the clarified spiced butter to cool completely before covering it. Store it in an airtight glass container in a cool, dry place like a pantry.

Making Te’smi/Niter Kibbeh using Clarified Butter

In this part, you will find step by step guide on making Te’smi using clarified butter. This process takes longer (up to 4 days) than the one listed above. I learned about this recipe in 2001, as I saw my mom prepare butter for a social event. She was able to find clarified butter for cheaper than the one typically used in making Te’smi. The only issue was it contained a lot of milk; almost half of the butter was milk content. Below is the steps she used to make Te’smi worthy of a social event.

Step 1: Melt the Butter

In a deep saucepan or cooking pot, melt the clarified butter over low heat until completely melted without stirring.

Step 2: Add water

Yes, add water. This is done in order to enable the milk to evaporate without burning and changing the taste of butter. Add a room temperature water that is an equal amount of the estimated milk in the butter.

Step 3: Let it solidify

Once the butter starts boiling, turn off the stove and let the entire contents cool down in the saucepan or cooking pot. Once cooled, cover and let it sit overnight forup to 24 hours.

Step 4: Separate the solid from the liquid

Now that the butter is completely, solidified, using a spoon place the solidified butter in a different deep saucepan. Discard the remaining liquid. Repeat step 2 and 3 as needed.

Step 5: Add Spices

Once the butter is fully separated from the milk, melt the butter on a low heat. Add 1-2 tablespoons of the ground spices you prepared. Simmer on low heat for about 30-40 minutes, allowing the flavors to infuse without burning.

Step 6: Strain the Butter

Once fully infused, remove the saucepan from heat and let it cool for about an hour. Strain the butter through a fine mesh strainer or cheesecloth into a clean, heat-proof glass container, discarding the solids.

Step 7: Store the Te’smi/Niter Kibbeh

Allow the clarified spiced butter to cool completely before covering it. Store it in an airtight glass container in a cool, dry place like a pantry.

Tips for Perfect Te’smi/Niter Kibbeh

• Quality Butter: Use high-quality ghee or unsalted butter for the best flavor.
• Low Heat: Keep the heat low enable the butter to melt consistently and to prevent burning the spices.
• Fresh Spices: Freshly chopped or ground spices will yield the most aromatic and flavorful results.
• Herb Variations: Adjust the herbs and spices based on your personal preference or availability.

Enjoy creating and using your homemade Te’smi/Niter Kibbeh in your cooking, and elevate your dishes with this exquisite blend of flavors!

1. If using dry turmeric, you need to adjust your portions accordingly. Use a quarter of the suggested measure here. ↩︎
2. If you’re using clarified butter or butter with traces of milk, proceed to the second part. ↩︎
3. I personally prefer to add these ingredients in addition to what is already included in the with the prepared spices. ↩︎
4. Glass is highly preferred over plastic container. ↩︎