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Mitmita

Serves about 1/2 cup Spice Mix vegan, Spice Mixes

Mitmita

Mitmita is a fiery staple in Ethiopian cuisine, a vibrant orange-red powder that commands attention with its intense heat. Traditionally made by grinding bird's eye or piri piri chilies alongside aromatic cardamom, earthy cloves, and a touch of salt, this potent mix is a go-to for those who crave an extra kick. It is often reserved for special occasions or to elevate everyday meals with a burst of flavor.

The taste of mitmita is both bold and complex, introducing an immediate heat that lingers, balanced delicately by the warm notes of cardamom and the subtle spice of cloves. A small dish of mitmita often graces the table, inviting diners to sprinkle it over raw beef dishes like kitfo or grilled meats, adding a personalized touch of spice to each bite.

Ingredients

  • 1/2 cupdried bird's eye or piri piri chilies — stems removed
  • 1 tbspcardamom seeds
  • 1 tspground cloves
  • 1 tspfine salt

Method

  1. Place a dry skillet over medium heat. Add 1 tablespoon of cardamom seeds to the skillet. Toast them gently, stirring frequently, until they release a fragrant aroma and turn slightly darker in color. This should take about 2 to 3 minutes. Once toasted, remove them from the skillet and let them cool completely on a plate to prevent further cooking.
  2. In a spice grinder or mortar and pestle, combine 1/2 cup of dried bird's eye or piri piri chilies with the cooled cardamom seeds, 1 teaspoon of ground cloves, and 1 teaspoon of fine salt. Grind the mixture until it becomes a fine, even powder. Ensure there are no large pieces remaining to achieve a consistent texture.
  3. Take a small pinch of the ground mixture and taste it. Check for the desired level of heat and saltiness. If you find it too mild, you can add a small amount of additional dried chilies or salt, grinding again to incorporate.
  4. Transfer the mitmita powder into a clean, dry jar. Seal the jar tightly to preserve its potency and vibrant color. Store it in a cool, dark place. Use it as a fiery finishing condiment over dishes like kitfo, tibs, or other Ethiopian meals to add a spicy kick.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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