Yield: 1 servings
|4 tablespoons||Chopped onion|
|1½ tablespoon||Finely chopped garlic|
|2 teaspoons||Fresh grated ginger|
|2||To 4 crushed cardamom seeds|
|2||Or 3 cloves|
|⅛ teaspoon||Ground nutmeg|
Niter Kebbeh is a spiced up ghee. Here is a recipe for it from "The Africa News Cookbook", published in the US by Viking Penguin.
Slowly melt butter in a saucepan, then bring to boil. When the top is covered with foam, add the other ingredients and simmer uncovered on lowest heat until the surface is transparent and milk solids are on the bottom (45 to 60 minutes). Pour off the clear liquid and strain through a double layer of damp cheesecloth, discarding the spices and solids. Refrigerate. If strained a second and third time, the mixture will keep either chilled or at room temperature for 2 to 3 months.
Posted by Stephen Ceideberg; September 1 1991.