Niter Kibbeh is an Ethiopian spiced butter and must-have ingredient when cooking Ethiopian recipes. It adds a really unique flavour and depth to all dishes, plus it's great to dipping breads in to.
Place all ingredients (including spices) in a saucepan over a medium-low heat. When a foam begins to rise on the top, skim it off with a small spoon. If it begins to boil over or looks like its going to, lower the heat to a simmer.
Stir gently until there is no foam, this takes around 30 minutes.
When the butter is clear on top and the solids sink to the bottom of the pan, it's ready to remove from the heat.
Allow the butter to cool down for around 10 minutes.
Pour the butter through a sieve into a glass container and store in the fridge for up to 2 months. You may also freeze it for longer.