📝 About This Recipe
Senafitch is a vibrant, sinus-clearing Ethiopian mustard paste that brings a sophisticated heat and acidic brightness to any meal. Traditionally served alongside raw meat dishes like Kitfo or Gored Gored, this condiment combines the earthy depth of brown mustard seeds with the warmth of ginger and the sharpness of fresh lemon. It is an essential element of the Ethiopian table, offering a refreshing counterpoint to rich, spiced stews and buttery meats.
🥗 Ingredients
The Mustard Base
- 1 cup Brown Mustard Seeds (high-quality, whole seeds)
- 2 tablespoons Yellow Mustard Seeds (for a slightly milder balance)
Aromatics and Spices
- 1 inch piece Fresh Ginger (peeled and finely grated)
- 2 pieces Garlic Cloves (minced into a paste)
- 1/4 teaspoon Ground Cloves (adds a subtle warmth)
- 1/4 teaspoon Ground Cinnamon
- 1 teaspoon Kosher Salt (adjust to taste)
Liquids and Finishing
- 1/2 cup Water (lukewarm, plus more for consistency)
- 3 tablespoons Fresh Lemon Juice (strained of seeds)
- 1 tablespoon White Vinegar (provides a sharp tang)
- 1/2 teaspoon Honey (optional, to balance the bitterness)
👨🍳 Instructions
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1
Place the whole brown and yellow mustard seeds in a heavy-bottomed skillet over medium-low heat.
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2
Toast the seeds dry for 2-3 minutes, shaking the pan constantly, until they become fragrant and just begin to pop. Do not let them burn or they will turn excessively bitter.
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3
Transfer the toasted seeds to a plate and allow them to cool completely before grinding.
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4
Using a spice grinder or a clean coffee grinder, process the seeds until they form a fine powder. You may need to do this in batches.
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5
Sift the ground mustard through a fine-mesh sieve into a medium glass mixing bowl to remove any large husks for a smoother paste.
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6
Add the ground cloves, cinnamon, and salt to the mustard powder, whisking to combine the dry ingredients thoroughly.
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7
In a separate small bowl, combine the grated ginger and minced garlic. Press them through a fine sieve or cheesecloth to extract only the juice, discarding the solids for a smoother texture (or keep them in for a rustic style).
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8
Gradually whisk the lukewarm water into the mustard powder. Start with 1/4 cup and continue adding until a thick, uniform paste forms.
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9
Stir in the lemon juice, vinegar, and ginger-garlic juice. The mixture will slightly thin out and the color will brighten.
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10
If the paste is too thick, add more water one teaspoon at a time until it reaches the consistency of a creamy dip.
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11
Taste the Senafitch. If the bitterness is too overwhelming, stir in the optional half-teaspoon of honey to mellow it out.
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12
Transfer the paste to a clean glass jar and cover tightly. Let it sit at room temperature for at least 2 hours to allow the flavors to develop and the heat to stabilize.
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13
Give the Senafitch a final stir before serving. The mustard's potency will be at its peak for the first 24-48 hours.
💡 Chef's Tips
Always use a glass or ceramic bowl; the acidity in the mustard can react with metal bowls and alter the flavor. For a milder heat, use more yellow mustard seeds and fewer brown seeds. If the mustard is too pungent, letting it sit in the refrigerator for 24 hours will naturally mellow the spice level. Ensure your mustard seeds are fresh; old seeds will result in a dull, dusty flavor rather than a sharp kick. To achieve the smoothest texture possible, use a high-speed blender instead of a spice grinder once the liquids are added.
🍽️ Serving Suggestions
Serve as a side dip for Kitfo (Ethiopian minced beef) or Gored Gored. Use it as a pungent spread on a piece of fresh Injera rolled with a bit of Niter Kibbeh. Pair it with grilled meats or doro wat to provide a sharp contrast to the rich, slow-cooked flavors. It makes an excellent condiment for a 'Beyaynetu' (vegetarian platter) to add a spicy kick to lentils. Enjoy with a glass of Tej (Ethiopian honey wine) to balance the mustard's heat with sweetness.