Mitmita

Ingredients

Chilli

• 100 gdried bird’s eye chillies, stems removed

Spices

• 2 tbspkorarima, Ethiopian black cardamom, seeds only
• 1 tbspcloves
• 1 tbspsalt

Optional

• 1 tspground cinnamon
• 1 tspground ginger
• ½ tspajwain

Equipment

• a spice grinder or a mortar

Directions

1. Toast the chillies in a dry pan over a low heat for 2 to 3 minutes, shaking constantly.
2. Toast them only until they darken slightly and smell fragrant, not until they scorch. Toast the korarima seeds and cloves separately for about a minute each.
3. Toast each spice separately because they are different sizes and burn at different rates.
4. Let everything cool completely before grinding, which is essential for a fine dry powder.
5. Grind the chillies first, then the spices, then combine them with the salt and grind again briefly.
6. Grind it fine. Work in short bursts so the friction does not heat the powder and dull the aromatics.
7. Let the dust settle in the grinder for a minute before opening it, for the sake of your eyes. Store it in a sealed jar away from light, where it keeps its heat for months and its aroma for rather less.

Technique

• Korarima is sold as Ethiopian cardamom or false cardamom in Ethiopian and Eritrean shops.
• Ready-made mitmita is widely sold and quality varies enormously, with cheaper versions cut with paprika.
• The colour should be bright orange-red; dull brown means old chillies.

Substitutions

• Green cardamom with a pinch of black pepper, in place of korarima, which is not the same.
• Any small hot dried chilli, such as piri piri or Thai bird’s eye.

Variations

• With ajwain and ginger, which some blends include.
• Made milder, cut with paprika.
• Berbere, the milder and far more complex Ethiopian blend.

History

The standard seasoning for raw kitfo and gored gored; its heat comes from whole bird’s eye chilies rather than berbere’s milder blend.

Frequently asked questions

What is Mitmita?

Mitmita is a sauce & condiment from Ethiopia: orange-red powder of bird’s eye chili, korarima and clove, hotter than berbere. The standard seasoning for raw kitfo and gored gored; its heat comes from whole bird’s eye chilies rather than berbere’s milder blend.

How long does Mitmita take to make?

Mitmita takes 15 min of preparation and 10 min of cooking. The recipe makes about 150 g. It is rated easy to make.

What can I substitute in Mitmita?

Yes, within limits. Green cardamom with a pinch of black pepper, in place of korarima, which is not the same. Any small hot dried chilli, such as piri piri or Thai bird’s eye.