Hello all,

I've just finished reading the latest issue of Hatari Times and, as usual, it was hard not to read it all in one sitting.
This issue was about Ethiopia and it reminded me of a couple of recipes from there that I've used in camp for a lot of years. The first is Berbere, a blend of spices that is to Ethiopia what Piripiri is to Mozambique.
Berbere:

1tsp ground ginger
1/2tsp ground cardamom
1/2tsp coriander
1/2tsp nutmeg
stiff pinch ground cloves
stiff pinch cinnamon
stiff pinch allspice
4tblsp sea salt
1 cup cayenne pepper
1/2 cup paprika
1tsp black pepper

In a non-stick pan, over low heat, toast the first seven ingriedients for 4-5 minutes, then add the remaining ingriedients and toast for 10 more minutes. Cool and put in a sealable container. Can be used to marinate as a dry rub, as spice for meats or veggies, just use your imagination. Doesn't weigh much, easy to pack.

The next recipe is called Niter Kebbeh. Basically it is clarified butter with spices. Prepare as follows:

1lb butter(real)
1/2 chopped small red onion
5 cloves chopped fresh garlic
2tsp fresh grated ginger
stiff pinch of tumeric
double stiff pinch of cardamom
1 inch piece of cinnamon
2-3 whole cloves
pinch of nutmeg

Melt the butter, low heat, slowly. When melted, bring to a boil and mix in the rest of the spices. When it's foamy cut the heat down very low and simmer 30-60min. The milk solids will settle to the bottom. Strain off the clear liquid through a couple of coffee filters, then do it again with clean filters. When cooled put liquid in a sealable container. It will keep for 6-8 weeks without going rancid
at room temperature. No refrigeration required. Great for camp use when you want to prepare a client something a bit different. Saute some of his or her fresh caught fish in a bit of it. Game birds cut up, browned, sauteed in Niter Kebbeh with onions, then add some nice wine and simmer until
very tender, thicken with a little corn starch and serve over rice. Again let your imagination go. A little goes a long way. Try them both, I think you'll like them.

Joe