📝 About This Recipe
Experience the soul-warming comfort of Shai be Qibbe, a luxurious Ethiopian specialty that transforms a simple black tea into a rich, aromatic elixir. This traditional beverage features a base of robust black tea infused with a complex blend of warm spices, finished with a silky swirl of Niter Kibbeh (Ethiopian spiced clarified butter). The result is a savory-sweet, velvety drink that offers a unique glimpse into the sophisticated spice profiles of East African hospitality.
🥗 Ingredients
The Tea Base
- 4 cups Water (filtered is preferred)
- 2 tablespoons Loose Leaf Black Tea (strong variety like Ceylon or Kenyan)
Aromatic Whole Spices
- 1 piece Cinnamon Stick (about 3 inches long)
- 4-5 pieces Green Cardamom Pods (lightly crushed to release oils)
- 3 pieces Whole Cloves
- 1 inch Fresh Ginger (peeled and sliced into rounds)
The Signature Finish
- 2-3 teaspoons Niter Kibbeh (Ethiopian spiced clarified butter)
- 2-4 tablespoons Granulated Sugar (adjust to taste preference)
- 1 pinch Salt (to enhance the spice profile)
👨🍳 Instructions
-
1
Begin by bringing 4 cups of filtered water to a rolling boil in a medium-sized stovetop kettle or saucepan.
-
2
While the water heats, lightly bruise the cardamom pods and cinnamon stick using a mortar and pestle or the flat side of a chef's knife to better release their aromatic essences.
-
3
Once the water reaches a boil, add the cinnamon stick, crushed cardamom pods, whole cloves, and sliced ginger to the pot.
-
4
Reduce the heat to low and allow the spices to simmer gently for about 5-7 minutes. The water should take on a pale golden hue and smell highly fragrant.
-
5
Add the loose-leaf black tea to the spiced water. If using tea bags, remove the strings and drop 3-4 bags into the liquid.
-
6
Simmer the tea for an additional 3-4 minutes. You want a very strong brew to stand up to the richness of the butter added later.
-
7
Stir in the sugar and a tiny pinch of salt. Ethiopian tea is traditionally served quite sweet, but feel free to adjust to your liking.
-
8
Turn off the heat and add the Niter Kibbeh. Stir gently until the spiced butter has completely melted and created golden 'eyes' on the surface of the tea.
-
9
Cover the pot and let the tea steep for 2 minutes to allow the flavors of the butter and spices to fully meld.
-
10
Set a fine-mesh strainer over a warmed teapot or individual cups and pour the tea through to catch the whole spices and tea leaves.
-
11
Pour the tea from a slight height into the cups to create a very thin layer of froth on top, ensuring the butter is distributed.
-
12
Serve immediately while steaming hot, ensuring each guest gets a bit of the aromatic butter oils in their cup.
💡 Chef's Tips
If you don't have Niter Kibbeh, you can use ghee mixed with a pinch of ground cardamom and fenugreek as a quick substitute. Avoid boiling the tea leaves for too long (over 5 minutes) as this can make the tea unpleasantly bitter and astringent. For a more intense ginger flavor, grate the ginger instead of slicing it, though you will need a very fine strainer. Always warm your tea cups with hot water first to keep the butter from solidifying too quickly as you sip. Adjust the sugar level after adding the butter, as the fat can change your perception of sweetness.
🍽️ Serving Suggestions
Serve with 'Dabo', a traditional Ethiopian honey-spiced bread, for a classic afternoon snack. Pair with savory snacks like 'Sambusa' (lentil or meat-filled pastries) to balance the sweetness of the tea. Excellent as a digestive aid following a heavy meal of Doro Wat and Injera. Offer a small bowl of extra sugar on the side for guests who prefer a dessert-like experience. Enjoy alongside roasted barley (Kolo) for a crunchy, nutty textural contrast.