📝 About This Recipe
Hailing from the lush highlands of Southern Ethiopia, Datta is a vibrant, herbaceous green chili paste that delivers a refreshing yet fiery punch to any meal. Unlike its red counterpart, Awaze, Datta celebrates the bright acidity of fresh herbs like basil and coriander combined with the sharp heat of green bird's eye chilies. It is the ultimate condiment for cut-of-the-bone meats, providing a cooling herbal aromatic profile that cuts perfectly through rich, savory dishes.
🥗 Ingredients
The Chili Base
- 15-20 pieces Green Bird's Eye Chilies (stems removed; keep seeds for extra heat)
- 3 pieces Long Green Jalapeños (roughly chopped to add bulk and mild sweetness)
Aromatics and Herbs
- 6-8 pieces Garlic Cloves (peeled and smashed)
- 2 inch piece Fresh Ginger (peeled and roughly sliced)
- 1 cup Fresh Holy Basil (Besobela) (packed leaves; can substitute with Thai basil)
- 1/2 cup Fresh Cilantro (Coriander) (leaves and tender stems)
- 1/4 cup Red Onion (finely minced)
Spices and Seasoning
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Cardamom Seeds (Korerima) (ground; essential for authentic smoky flavor)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (freshly squeezed for brightness)
- 2 tablespoons Extra Virgin Olive Oil (to emulsify and preserve)
👨🍳 Instructions
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1
Begin by thoroughly washing all fresh produce, including the chilies, basil, and cilantro. Pat them completely dry with a kitchen towel to ensure the paste has a long shelf life.
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2
Remove the stems from the bird's eye chilies and jalapeños. For a milder paste, slice the jalapeños lengthwise and scrape out the seeds; for authentic heat, leave the seeds in the bird's eye chilies.
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3
In a heavy skillet over medium heat, lightly toast the ground Korerima (Ethiopian cardamom) for about 30 seconds until fragrant, being careful not to burn it.
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4
Place the peeled garlic cloves and sliced ginger into a food processor or a traditional large mortar and pestle.
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5
Pulse the garlic and ginger until they form a coarse, chunky paste.
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6
Add the prepared green chilies and jalapeños to the processor. Pulse 5-7 times until the chilies are broken down but not completely liquefied.
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7
Add the fresh basil and cilantro leaves. If using a food processor, use short pulses to incorporate the herbs so they don't turn into a watery juice.
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8
Incorporate the minced red onion, salt, toasted Korerima, and black pepper.
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9
Pour in the fresh lemon juice and one tablespoon of the olive oil.
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10
Process one final time until the mixture reaches a consistency similar to a thick pesto—it should have some visible texture.
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11
Taste the Datta carefully. Adjust the salt or lemon juice if needed to balance the heat of the chilies.
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12
Transfer the paste to a clean, sterilized glass jar.
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13
Smooth the top of the paste with a spoon and pour the remaining tablespoon of olive oil over the surface to create a seal against oxidation.
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14
Seal the jar tightly and refrigerate for at least 2 hours before serving to allow the flavors to marry and the heat to mellow slightly.
💡 Chef's Tips
Always wear gloves when handling a large quantity of bird's eye chilies to avoid 'chili burn' on your skin. If you cannot find Korerima, use a mix of ground black cardamom and a pinch of cloves for a similar depth. Ensure all ingredients are dry before blending; excess water is the main cause of Datta spoiling quickly. For the most traditional texture, use a stone mortar and pestle (metad) which bruises the herbs to release more essential oils than a blade. This paste keeps well in the fridge for up to 2 weeks if topped with a thin layer of oil after each use.
🍽️ Serving Suggestions
Serve alongside 'Tibs' (sautéed Ethiopian beef or lamb) to provide a bright contrast to the meat. Use it as a dip for 'Injera' scraps or warm crusty bread as an appetizer. Stir a teaspoon into a bowl of 'Kik Alicha' (yellow split pea stew) for an instant flavor boost. Pair it with grilled fish or roast chicken for a fusion twist on a classic condiment. Serve with a side of Ayibe (Ethiopian cottage cheese) to balance the intense heat.