Nit'r Qibe

{The cornerstone of Ethiopian cooking; heavily spiced clarified butter with cumin, ground coriander, turmeric, korarima, fenugreek, fresh ginger, garlic, red onion, oregano & basil.}

Ingredients

250g	UNSALTED BUTTER
1/2 medium	RED ONION {roughly chopped}
1 clove	GARLIC {finely chopped}
1 medium thumb	GINGER {peeled and grated}
1 tsp	GROUND CUMIN
1 tsp	GROUND CORIANDER
1/2 tsp	TURMERIC
1 tsp	KORARIMA
1 tsp	GROUND FENUGREEK
2 tsp	DRIED OREGANO
small handful	BASIL

Place a saucepan over a low heat and gently melt all your butter. As white foam begins to rise to the surface, skim it off using a spoon and discard. Continue to cook and skim the butter until no more foam rises. Be careful not to brown the butter. Add all of the remaining ingredients and very gently cook for 15 minutes. Then remove from the heat and allow to cool slightly. Once cooled, but not set, transfer to a sealable container.

This can be kept in the fridge for up to 3 weeks.