📝 About This Recipe
Buna Qala is a profound and ancient culinary tradition of the Oromo people of Ethiopia, where whole coffee cherries are sautéed in spiced clarified butter. Unlike the liquid brew known globally, this dish treats the coffee bean as a sacred food, offering a rich, nutty, and aromatic experience that symbolizes peace and fertility. The combination of the 'popped' coffee beans and the golden, herb-infused Niter Kibbeh creates a snack that is both spiritually significant and incredibly delicious.
🥗 Ingredients
The Coffee Base
- 2 cups Green Coffee Beans (high-quality Ethiopian Yirgacheffe or Sidamo preferred)
- 1 cup Water (for rinsing and slight softening)
The Infusion (Niter Kibbeh)
- 1 cup Unsalted Butter (high-quality grass-fed butter)
- 1 teaspoon Koseret (dried Ethiopian herb; substitute with dried oregano if unavailable)
- 1 teaspoon Besobela (Ethiopian sacred basil; substitute with Thai basil)
- 4-5 pieces Cardamom Pods (lightly crushed)
- 1 piece Cinnamon Stick (approx. 2 inches)
- 1/2 teaspoon Fenugreek Seeds (whole)
- 1/2 teaspoon Black Seed (Nigella) (whole)
Finishing Touches
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 cup Whole Milk (optional, for traditional serving style)
👨🍳 Instructions
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1
Begin by thoroughly rinsing the green coffee beans in a bowl of cold water to remove any dust or silver skin. Drain them well and pat dry with a clean kitchen towel.
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2
In a heavy-bottomed saucepan or a traditional Ethiopian 'dist', melt the unsalted butter over low heat.
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3
Once the butter has melted, add the Koseret, Besobela, cardamom, cinnamon, fenugreek, and nigella seeds. Simmer on very low for 10-12 minutes to infuse the flavors without browning the milk solids.
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4
Strain the spiced butter through a fine-mesh sieve or cheesecloth into a clean bowl, discarding the whole spices. Wipe out the pan.
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5
Return the clarified, spiced butter (Niter Kibbeh) to the pan over medium-low heat.
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6
Add the dried green coffee beans to the hot butter. Ensure the beans are submerged in a single layer as much as possible.
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7
Stir the beans constantly with a wooden spoon. You will begin to hear a 'crackling' or 'popping' sound similar to popcorn; this is the beans expanding and 'slaughtering' (Qala).
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8
Continue to sauté for 8-10 minutes. The beans will transition from green to yellow, then to a light golden brown. Do not let them reach a dark espresso roast; they should remain medium-light.
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9
As the beans swell and the outer husks slightly split, sprinkle the sea salt over the mixture and give it a final vigorous stir.
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10
Once the beans have reached a uniform golden-tan color and are fragrant, remove the pan from the heat immediately to prevent over-roasting.
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11
Traditionally, a splash of milk is added at the very end to the hot butter, creating a rich, creamy emulsion, though this is optional.
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12
Transfer the buttery coffee beans into a ceremonial wooden or ceramic bowl, ensuring the fragrant butter is served along with the beans.
💡 Chef's Tips
Use only green (unroasted) coffee beans; pre-roasted beans will become bitter and hard when fried. Maintain a medium-low temperature to ensure the beans cook through to the center without burning the exterior. The 'pop' is the indicator of readiness—listen for the distinct sound of the beans expanding. If you cannot find Ethiopian spices, a pinch of ginger and cloves can add a similar warmth to the butter. Store any leftover spiced butter in the fridge; it is excellent for sautéing vegetables or topping grains.
🍽️ Serving Suggestions
Serve in a communal bowl as a gesture of hospitality and peace. Pair with 'Kolo' (roasted barley and peanuts) for a traditional Ethiopian snack platter. Offer a small cup of warm milk on the side to dip the buttery beans into. Serve alongside fresh 'Dabo' (Ethiopian honey bread) to soak up the spiced butter. This dish is traditionally enjoyed during the 'Buna' coffee ceremony or special blessings.