ETHIOPIAN SPICED BREAD
MAKES 1 LOAF
To make this recipe you need to have stores of my spiced butter, Niter Kebbeh, and Berbere paste in the fridge. If not, start off by making enough of both — it’s worth the effort! Niter Kebbeh gives this aromatic bread its unique moistness and sweet, spicy flavour.
Niter Kebbeh:
1kg butter, cut into small pieces
1 onion, coarsely chopped
45m (3 tbsp) finely chopped garlic
60ml (4 tbsp) chopped fresh ginger
7.5ml (1½ tsp) ground turmeric
1 stick cinnamon
1 cardamom pod, slightly crushed with the flat edge of a knife
1 clove
2.5ml (½ tsp) freshly grated nutmeg
Bread:
5ml (1 tsp) cardamom seeds, extracted from pods
30ml (2 tbsp) coriander seeds
Pinch (¼ tsp) fenugreek seeds
450g all-purpose flour
10ml (2 tsp) salt
2.5ml (½ tsp) white pepper
5ml (1 tsp) sugar
1x 10g sachet instant dry yeast
75ml (5 tbsp) Niter Kebbeh (see recipe above)
Pinch of Berbere (Ethiopian red spice paste)
300ml lukewarm water
Start by making the Niter Kebbeh, a spiced butter which you will use 75ml (5tbsp) of for this recipe. Store the rest in a glass jar in the fridge.
Heat butter in a saucepan over moderate heat, turning it about with a spoon to melt it slowly and completely without letting it brown. Increase heat and bring butter to the boil. When the surface is completely covered with foam, stir in all the remaining ingredients. Reduce heat to lowest possible point and simmer uncovered and undisturbed for 45 minutes or until the milk solids on the bottom of the pan are golden brown and the butter on the top is transparent. Allow to cool slightly before pouring everything (milk solids and transparent butter) into a jar.
For the bread, using a mortar and pestle, grind the cardamom seeds with the coriander and fenugreek seeds.
In a large bowl mix the flour, salt, pepper, sugar, yeast and ground seeds until evenly distributed. Stir the Niter Kebbeh and Berbere into the warm water. Pour the liquid mix into the flour mixture and stir to combine.
On a well-floured surface, knead the dough until it is elastic and smooth. Transfer the dough into a greased medium-size loaf pan, cover with a tea towel and place in a warm spot until it has doubled in size.
Preheat the oven to 180°C (350°F, or gas mark 4). Bake for 45 minutes or until a skewer inserted into the middle comes out clean.
Serve with a selection of cheeses or with pesto. Also great for mopping up stews and gravies.
Africa Cookbook by Portia Mbau, Quivertree Publications, R390