Spiced butter from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on October 01, 2021

    Phenomenal. This niter kibbeh has lifted every dish I've made with it. What a discovery!

  • L.Nightshade on November 02, 2014

    Dishes using Spiced Butter, page 24: Chunky Mashed Potatoes, page 176; Black-Eyed Peas, page 173; Trout Spaghetti, page 234; Steak Tartare, page 295; Corn Mashed Potatoes, page 94; Stir-Fried Beef Stew, page 131; Shiro, page 103; Plantain Chutney, page 48; Cumin Braai Bread, page 141; Beet-Ginger Chutney, page 47; Sautéed Vegetables, page 193; Candied Yams and Plantains, page 175; Chicken Stew (Doro Wett), page 245; Dark-Spiced Turkey Legs, page 252; Barbecued Roast Beef with Plum Sauce, page 273; Pomegranate Rice, page 99; Toasted Peanut Bread, page 153; Jollof Rice, page 265; Guinea Hen with Shiro, page 255; Spicy Plantain Chips, page 106; Curry Chapatis, page 142; Potato-Lentil Dumplings page 162; Zanzibari PIzzas, page 166; Pumpkin Mash, page 186; Warm Cabbage, page 197; Lamb Curry, page 288.

  • moreace01 on October 19, 2010

    Great flavor. I used this spiced butter (niter kibbeh) in my Doro Wat this past weekend. I used premade ghee. I will say that Samuelsson's directions on making clarified butter are a little sparse, so if you aren't useing ghee and don't know how to clarify butter, I'd read up on it first.

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