📝 About This Recipe
Mitmita is the legendary, high-heat backbone of Ethiopian cuisine, characterized by its vibrant orange hue and complex aromatic profile. More than just a chili powder, it balances the intense fire of African Bird's Eye chilies with the citrusy warmth of cardamom and the earthy depth of cloves and salt. This essential condiment is what gives dishes like Kitfo their signature kick and serves as a bold table-side seasoning for the adventurous palate.
🥗 Ingredients
The Chili Base
- 2 cups Dried African Bird's Eye Chilies (Piri Piri) (stems removed; can substitute with Thai Bird's Eye)
The Aromatic Spice Blend
- 1/4 cup Ethiopian Black Cardamom (Korerima) seeds (removed from pods; substitute with regular black cardamom if needed)
- 1 tablespoon Whole Cloves (high quality, oily cloves preferred)
- 1 piece Cinnamon Stick (about 2 inches long, broken into small shards)
- 1 teaspoon Cumin Seeds (optional, for added earthiness)
- 1 teaspoon Ginger Powder (dried and ground)
Seasoning and Finish
- 2 tablespoons Kosher Salt (acts as both seasoning and preservative)
👨🍳 Instructions
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1
Begin by cleaning the dried chilies. Use a damp cloth to wipe away any dust, then ensure they are completely dry before proceeding.
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2
Place a heavy-bottomed cast iron skillet or 'mitad' over medium-low heat. Do not add any oil; we are dry-toasting to release essential oils.
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3
Add the dried chilies to the skillet. Toast them for 3-5 minutes, stirring constantly. You are looking for them to become fragrant and slightly darkened, but be careful not to burn them, as this will make the Mitmita bitter.
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4
Remove the chilies from the pan and set them aside on a plate to cool completely. This ensures they stay crisp for grinding.
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5
In the same skillet, add the korerima (black cardamom) seeds, whole cloves, cumin seeds, and cinnamon shards.
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6
Toast the whole spices for about 2-3 minutes until they emit a strong, spicy aroma and the cardamom seeds slightly crackle.
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7
Transfer the toasted whole spices to a spice grinder or a high-speed blender. Process until they reach a very fine, silk-like powder.
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8
Add the cooled toasted chilies into the grinder along with the spice powder. Pulse several times, then grind continuously until the mixture is uniform.
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9
Add the salt and the ginger powder to the grinder. Pulse for another 30 seconds to ensure the salt is evenly distributed throughout the blend.
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10
Sieve the mixture through a fine-mesh strainer into a bowl to remove any large pepper flakes or stubborn spice bits. Regrind any large pieces that remain in the sieve.
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11
Allow the finished Mitmita to sit in the open air for about 30 minutes to cool down from the friction of the grinding process.
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12
Transfer the vibrant powder to an airtight glass jar. Label it clearly—this spice is significantly hotter than standard chili powder!
💡 Chef's Tips
Wear gloves and a mask when handling and grinding these chilies; the capsaicin dust is extremely potent and can irritate your lungs and eyes. Authentic Mitmita uses Korerima (Ethiopian Black Cardamom), which has a distinct menthol-like flavor; if using Indian black cardamom, use slightly less as the smokiness is more intense. Always toast spices in small batches to ensure even heat distribution and prevent scorching. If your chilies aren't 'snap-dry,' place them in a 200°F (95°C) oven for 10 minutes before toasting to remove residual moisture. Store the powder in a cool, dark cupboard; light will fade the beautiful orange color and dampen the flavor over time.
🍽️ Serving Suggestions
Serve as a dipping spice alongside Kitfo (Ethiopian beef tartare) for the most traditional experience. Sprinkle over Dullet (a tripe and beef dish) to add a sharp, clean heat. Use it as a dry rub for grilled meats or 'Tibs' to create a spicy, flavorful crust. Mix a pinch into Greek yogurt or Labneh for a fusion dip with an Ethiopian twist. Keep a small bowl on the table alongside Injera to allow guests to customize their own heat levels.