Vegan Niter Kebbeh (Ethiopian Spiced Oil)

This vegan version of a traditional Ethiopian spiced butter is a crucial component of many dishes. Tip: Use leftover coconut oil jar to store Niter Kebbeh.

Ingredients

• 1 fourteen oz. jar of refined coconut oil
• 1 small onion, roughly chopped
• 2 cloves garlic, slightly crushed
• 2 Tbsp. fresh ginger, roughly chopped
• 1 tsp. turmeric, chopped fresh or ground
• 4 green cardamom pods, slightly crushed
• 2 whole cinnamon sticks
• 2 whole cloves
• ¼ tsp. fenugreek seeds, whole or ground
• 1 Tbsp. fresh basil leaves, bruised

Instructions

1. Place all ingredients into a small sauce pan. Heat over medium heat until oil begins to bubble. Immediately turn heat down to low to prevent browning oil.
2. Let mixture simmer, uncovered, for about 45 minutes.
3. Carefully pour mixture through a fine strainer or cheese cloth into an airtight container, preferably a glass jar. Discard spices.
4. Use immediately or store in the refrigerator for up to 2 months.

Yields 1 ½ - 2 cups

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