Can I use pre-ground spices instead of whole spices?

While you can, it's highly recommended to use whole spices and grind them yourself. Whole spices retain their essential oils and flavor much better, resulting in a more aromatic and potent Mitmita.

Mitmita is generally quite hot, often hotter than Berbere, due to the use of potent chili peppers. The heat level can vary slightly depending on the specific chilies used.

What can I use Mitmita for?

Mitmita is incredibly versatile! It's famously used as a dipping spice for kitfo (Ethiopian steak tartare), but it's also excellent sprinkled over roasted vegetables, grilled meats, stews, or even mixed into a simple lentil soup for a fiery kick.

Can I make a larger batch?

Absolutely! This recipe yields about 10 tablespoons, but you can easily double or triple the ingredients to make a larger batch for extended use. Just ensure you have a large enough blender and storage jar.

Mitmita Recipe

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Mitmita is a traditional powdered, red-orange spice blend that’s widely used in Ethiopia. It is the second most popular spice blend after Berbere. It is generally made from hot peppers that are stronger than those used in Berbere.

Author: Sara Bayou
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 10 tablespoons 1x
Category: Condiments
Method: Roast/Grind
Cuisine: Ethiopian
Diet: Vegan

Ingredients

Scale

20 dried bird’s eye chili peppers (10g)
1 tbsp (6g) of Korerima (Ethiopian Cardamom)
10 green cardamom seeds (2g)
2 tbsp (10g) of cumin seeds
1 tbsp (6g) of allspice berries
1 tbsp (6g) of black pepper
2 tsp (4g) of whole cloves
1 cinnamon stick (3g)
2 tsp (4g) of garlic powder
1 tbsp (6g) of ginger powder
2 tsp (10g) of Salt

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Instructions

Roast the chili peppers as well as the Korarima seeds, green cardamom seeds, cumin seeds, allspice berries, and cinnamon stick using a heavy bottom pan at medium tempreture for 3 min. Make sure to shake your pan once in a while to avoid burning the ingredients.
Remove from heat, transfer to a mid-sized bowl and let it sit until it cools off. Stir the mix now and then to make sure it cools off faster and evenly.
Then add the mixture along with all of the other ingredients into a blender and grind to powder.
Transfer to a glass jar with an air-tight seal and store in a dark, dry, and cool area away from sunlight. This way, you can store Mitmita for several months without it going bad.

Nutrition

Serving Size: 3g
Calories: 5-8 kcal
Sugar: 0g
Sodium: 230-250mg
Fat: 0.3-0.5g
Saturated Fat: 0.1g
Unsaturated Fat: 0.2-0.4g
Trans Fat: 0g
Carbohydrates: 1-1.5g
Fiber: 0.3-0.5g
Protein: 0.2g
Cholesterol: 0mg

Find it online: https://ethiopianroots.com/mitmita-recipe/