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Essential Ethiopian blend known as “Nit’r Qibe” creates a spiced butter that flavors all the dishes of the region. Fragrant, delicate and delicious blend of fenugreek, cardamom, cumin, cinnamon, thai basil, oregano, turmeric, and a pinch of clove. SALT FREE.

Use to flavor traditional D'oro Wot, Mereq, Masour (red lentils).

Saute with onion, garlic, ginger, and tomato for a poaching sauce perfect for fish or eggs.

Use as a finishing sauce on grilled meats and vegetables.

Coat vegetables before roasting. Spectacular on potatoes, corn, and winter squash.

Stir into rice with a few nuts and fresh parsley for a whole new take on pilaf.

Grilled cheese and Panini taste great with qibe.

Try qibe-buttered popcorn and movie nights will never be the same!


Nit’r Qibe – Ethiopian Spiced Butter
~Makes 1 1/2 cups~

2 sticks (1/2 lb) unsalted butter
1/2 medium red onion, coarsely chopped
2 garlic cloves, minced
1 1/2 inch piece ginger, peeled and finely chopped
1 ½ TBSP Spicegrrrl® Quest

1. In medium saucepan, bring salted water to boil for pasta. As soon as water is ready, drop pasta and begin sauce prep.
2. Heat olive oil in skillet over medium-high heat. When hot, add garlic and sauté one minute. Sprinkle on Snap ® and stir.
3. Carefully pour in white wine (or stock) and cook 2 more minutes. Pour in clams with their juice and stir in tomatoes. Cook another minute or so, stirring frequently.
4. When pasta is a minute or so short of done, drain well and add to sauce, stirring to coat pasta and finish cooking in sauce. Add butter and stir to melt and blend evenly.
5. Serve topped with parsley and parmesan.

~serves 2 with great leftovers~

1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1 teaspoon QUEST
1 pint cherry or grape tomatoes, halved
Salt and black pepper to taste
1 cup water or fish stock
1 lb firm white fish (like cod) cut into 3 or 4 pieces
1 cup cilantro, chopped
For serving: limes, hot cooked rice

Heat olive oil in a large skillet over medium heat. Add garlic & shallots and cook, stirring until just golden, about 2 mins. Add QUEST and stir until fragrant - half a minute. Remove from heat and reserve all but 1 Tbsp of spiced oil in a small bowl.
Add tomatoes to skillet, season with salt & pepper and cook, stirring occasionally, until they split and the sauce comes together, about 5 to 8 mins. Add a cup of water (or stock) to deglaze pan and cook until slightly thickened, another 3 to 5 minutes. Taste and add salt if needed.
Season fish with salt & pepper and arrange in skillet. Cover and poach until fish is opaque and just cooked through, about 4 to 6 minutes. (Thicker fillets will take longer)
To serve, spoon some sauce into a shallow bowl (over or adjacent to rice if using) top with fish and drizzle with reserved chile oil, shallots and garlic. Garnish with cilantro and serve with lime wedges.