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Mit mit a, an Ethiopian spice mixture, is used to spice up and flavor stews, or w'ets. It is made from the small and hot African chiles that we know as piquins and is sprinkled over raw meat (kitfo), especially lamb.
Toast the chiles in a dry skillet, taking care not to burn them. Transfer to a spice mill and grind them to a powder. In a bowl, combine the dry chiles with the cardamom, cloves, and salt and mix well.
Ingredients
- 10 dried piquin chiles, seeds and stems removed
- 5 dried red New Mexican chiles, seeds and stems removed
- 1 teaspoon ground cardamon
- 1 tablespoon ground cloves
- 1 teaspoon salt
Instructions
Toast the chiles in a dry skillet, taking care not to burn them. Transfer to a spice mill and grind them to a powder. In a bowl, combine the dry chiles with the cardamom, cloves, and salt and mix well.
| Servings |
| About 3/4 cup |
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Mit mit a, an Ethiopian spice mixture, is used to spice up and flavor stews, or w'ets. It is made from the small and hot African chiles that we know as piquins and is sprinkled over raw meat (kitfo), especially lamb.
Ingredients
InstructionsToast the chiles in a dry skillet, taking care not to burn them. Transfer to a spice mill and grind them to a powder. In a bowl, combine the dry chiles with the cardamom, cloves, and salt and mix well.
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