Ethiopian hot chili powder blend — the fire condiment of Ethiopian cuisine.
Mitmita is pure heat — a simple blend of ground Ethiopian chili peppers with a touch of salt and sometimes fenugreek. It's not a complex spice blend like berbere; it's just pure, concentrated chili powder heat. Served in tiny quantities as a condiment, mitmita is used to spice raw meat (kitfo), eggs, and vegetables to the desired heat level.
Serves 12
If using whole dried chilis, grind them to a fine powder using a spice grinder or mortar and pestle.
Combine chili powder with salt and fenugreek if using.
Store in an airtight jar away from light and heat.
Use only pure chili powder — no other spices.
A little goes a long way.
Make hotter with additional chili flakes.
Mix with niter kibbeh for a paste version.
Store in airtight jar up to 3 months.
Mitmita is essential to Ethiopian cooking and is used to individually season dishes to the diner's preference for heat.
It will work but won't have the same authentic Ethiopian heat. Ethiopian chili is uniquely intense.
Per serving (10g / 0.4 oz) · 12 servings total
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