Vegan Niter Kebbeh (Ethiopian Spiced Oil)

Photo: Coconut Oil, Ginger, Garlic, and Onion
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.
1 ½ - 2 cups
  • 1 (14-ounce) jar refined coconut oil
  • 1 small onion, roughly chopped
  • 2 cloves garlic, slightly crushed
  • 2 Tablespoons chopped fresh ginger
  • 1/2 teaspoon ground turmeric
  • 4 green cardamom pods, slightly crushed
  • 2 whole cinnamon sticks
  • 2 whole cloves
  • ¼ teaspoon fenugreek seeds, whole or ground
  • 1 Tablespoon fresh basil leaves, bruised
  1. Place all ingredients into a small sauce pan. Heat over medium until oil begins to bubble. Immediately reduce heat to low to prevent burning.
  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 up to 2 months. Enjoy!