Mitmita is a piping hot African seasoning often used in Ethiopian and Eritrean cooking and is particularly good for beef dishes. It's traditionally made with birds eye chilis which are fiery and pack a punch! If you would prefer a milder blend, you could use milder peppers. (See the bottom of the page for links to more of my recipes)
Chili Note: If you wish to make this but are not keen on too much heat, you can use a milder pepper.
What You'll Need: (makes about 9-10 tablespoons)
½ of cup of birds eye chili peppers (about 20)
2 tbsp cumin seeds
2 tbsp green cardamom pods
1 tbsp black peppercorns
1 tbsp allspice berries
1 tbsp ginger powder
2 tsp garlic powder
2 tsp whole cloves
2 tsp salt (see note 2)
2 x 3 inch pieces cinnamon
tbsp = tablespoon
tsp = teaspoon
Store your Ethiopian spice mix in an airtight jar out of direct sunlight. Use within 3 months.
Note: You can dry toast the peppers and other whole ingredients to extract even more flavour. Click here for tips and photos on toasting and grinding. (Link opens in new window)
Note 2: I generally use flakes or a quality sea/rock type of salt as I find these best and less processed. However, if you only have regular table salt just use this and it'll still taste fab.
Ingredient Note: I use a few whole spices in this mitmita recipe as they'll add the best flavours. However, if you only have pre-ground powders available you can use these if you reduce the quantities the recipe requires by half. So, if it says 2 tablespoons of cumin seeds you would use 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with the other powders when making.