Mitmita Recipe - The Spicy, Potent Blend 
Enjoyed in Ethiopian and Eritrean Cuisine

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. 

What You'll Need: (makes about 9-10 tablespoons)

12-15 bird's eye chilli peppers
2 tbsp cumin seeds
Seeds from 6 green cardamom pods
1 tbsp allspice berries
1 tbsp ginger powder
2 tsp black peppercorns
2 tsp garlic powder
2 tsp whole cloves
1 tsp salt (optional)
1 cassia cinnamon stick, about 2 inches/6 cm

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Break up the cinnamon

  • Finely grind the cinnamon pieces along with the chili peppers, cumin seeds, cardamom seeds, peppercorns, allspice berries, cloves and salt. Add to a mixing bowl.

  • Add the ginger and garlic powders to the bowl. Mix thoroughly until evenly combined

Store in an airtight jar out of direct sunlight. Use within 6 months.

Note: You can dry toast the peppers and other whole ingredients to add even more flavour. Click here for tips and photos on toasting and grinding. (Link opens in new window)



Here's a video of how I make the above recipe. The ingredients may be slightly different but the process is exactly the same. If you enjoyed it, you can click the subscribe button in the bottom right corner...




Mitmita - A Piping Hot Ethiopian Spice Blend

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