Ingredients
Butter
- 750 gunsalted butter, ideally from a good dairy
Aromatics
- 1onion, finely chopped
- 6 clovesgarlic, crushed
- 4cm ginger, sliced
Spices
- 6pods korarima, Ethiopian black cardamom, crushed
- 2 tspfenugreek seed
- 2 tspcumin seed
- 1 tspkoseret, dried herb, if available
- 1 tspbesobela, sacred basil, if available
- 1 tspturmeric
- 4cloves
- 1cinnamon stick
- 1 tspblack peppercorns
- 2 tspnigella seed
Equipment
- a heavy pan
- muslin for straining
- a clean dry jar
To use
- in zigni, tsebhi, shiro and every stew
Directions
- Melt it gently rather than fast, and never let it sizzle hard.
- Skim the foam off as it gathers.
- Add them once the butter is melted rather than at the start, so they infuse rather than fry. Now cook it on the lowest possible heat for 30 to 40 minutes.
- Strain it thoroughly and slowly, and do not press the solids or squeeze the cloth. The jar must be bone dry, since a single drop of water introduces the thing you have spent an hour removing.
- Let it cool completely before sealing. It sets to a soft golden solid at room temperature and it keeps three months in a cupboard, or a year refrigerated.
Technique
- Niter kibbeh is the Ethiopian name for essentially the same preparation.
- Korarima, koseret and besobela are sold in Ethiopian and Eritrean shops.
- Orthodox fasting days replace it with oil for much of the year.
Substitutions
- Green cardamom in place of korarima, accepting a lighter flavour.
- Oregano and basil, dried, if koseret and besobela are unavailable.
Variations
- Made without onion, which some households prefer.
- With more fenugreek, for a more bitter note.
- A plain clarified butter, without spices.
History
Spiced clarified butter keeps for months without refrigeration in the highlands; Orthodox fasting rules replace it with oil for much of the year.
Frequently asked questions
What is Tesmi?
Tesmi is a sauce & condiment from Eritrea: clarified butter steeped with garlic, ginger, korarima and fenugreek, stirred into stews. Spiced clarified butter keeps for months without refrigeration in the highlands; Orthodox fasting rules replace it with oil for much of the year.
How long does Tesmi take to make?
Tesmi takes 15 min of preparation and 45 min of cooking. The recipe makes about 500 g. It is rated medium to make.
What can I substitute in Tesmi?
Yes, within limits. Green cardamom in place of korarima, accepting a lighter flavour. Oregano and basil, dried, if koseret and besobela are unavailable.
What is the most important thing to get right in Tesmi?
Melt it gently rather than fast, and never let it sizzle hard.
