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Mitmitta is a spicy Ethiopian chili powder made from finely ground African bird's eye chili peppers. It is often used in Ethiopian and Eritrean cuisines to add heat and flavor to dishes. Mitmitta is usually bright red-orange in color and has a potent, fiery taste.
Uses of Mitmitta:
1. Seasoning: Sprinkle it on finished dishes for a burst of heat.
2. Marinades: Add it to marinades for meats to give them a spicy kick.
3. Dips and Sauces: Mix it into dips, such as awaze (a spicy Ethiopian dipping sauce made from berbere, mitmitta, and other ingredients).
4. Injera: Sprinkle on injera (Ethiopian flatbread) to enhance the flavor.
Instructions:
1. Mix Spices: In a bowl, combine the mitmitta and berbere.
2. Add Liquids: Add water, vegetable oil (or niter kibbeh), lemon juice, and honey (if using).
3. Stir Well: Mix until a smooth, thick paste forms. Adjust the consistency by adding more water if needed.
4. Serve: Use as a dipping sauce for meats, vegetables, or injera.
Mitmitta can add an authentic and fiery flavor to many dishes, making it a staple in Ethiopian and Eritrean kitchens.
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