When thinking of Ethiopian spice blends Berbere comes to top of mind for most of us. However, Mitmita is a big rival and is taking no shorts when it comes to flavours. It’s one very aromatic, red-orange colored, not to be messed with hot spice blend.
Ingredients: allspice, black pepper, cinnamon, cloves, ginger, cardamom,
cumin, garlic, seasalt, birdseye chili.
Net. Wt. 35grams / approx 1.25oz
Best used within 3 months
Our spice blends are handmade on order and will ship within 2-3 business days.
All blends are packed in re-sealable, zip-seal pouches.
Ethiopian cuisine generally consists of vegetable and often very spicy meat dishes such as stews (known as wat), often served with flatbreads or over grains. A traditional Ethiopian meal has a combination of injera (signature Ethiopian flatbread which has a unique, slightly spongy texture) served with different wats. Each cultural group or village tends to have slight variation on these dishes.
Mitmita is used to season the chopped raw lean beef dish “kitfo” (also spelled ketfo). Mitmita isn’t just for raw meat dishes as Kitfo is sometimes lightly flash fried in a wok or hot pan to a rare state, which is known as “kitfo lab lab”. Mitmita is also used to season fava beans.
Mitmita is also an excellent way to spice up many dishes in the kitchen, as just a tiny bit adds both heat and aromatic depth. Mitmita is a delightful blend of spices that is sometimes described as an African version of curry powder. It has a wonderfully rich aroma, and is spicy hot. This seasoning blend should be used sparingly especially the first time you use it as while it provides a wonderful, delicate and unparalleled taste it does pack a big kick. It works well when used with beef. While typically used for Ethiopian dishes, Mitmita is now also found in fusion dishes of chicken or cheese.
We don’t post recipes ourselves but enjoy finding and curating them. Visit our recipe page for some delicious uses of the Tempero Baiano blend.