Spiced Clarified Butter

A recipe for Spiced Clarified Butter from the cookbook, A History of the World in Ten Dinners! This Ethiopian butter is slowly simmered with a variety of herbs and spices.

Course Side Dish

Cuisine Ethiopian

Keyword Africa, African, butter, clarified butter, Ethiopia, Ethiopian

Prep Time 10

Cook Time 30

Total Time 40

Servings 3 1/2 Cups

Ingredients

8 sticks (2 pounds) unsalted butter
2 large shallots roughly chopped
6 cloves garlic sliced
2 inch piece fresh ginger peeled and sliced
2 teaspoons toasted nigella seeds
8 black cardamom pods toasted
2 teaspoons coriander seeds toasted
3 whole cloves
2 teaspoons dried oregano
2 teaspoons dried thyme

Instructions

First, clarify the butter. Melt the butter over low heat in a medium saucepan.
Continue to cook, skimming off the foam that rises to the top. Try to skim off as much as possible, but a little residue will be removed in the final step.
Continue to cook until there is no more foam and then, add the remaining ingredients.
Continue to cook for another 20 minutes and then strain through a cheese cloth into a jar with a tight-fitting lid.
Store in the refrigerator.