Mitmita is a spicy powdered seasoning used in the cuisine of Ethiopia

Cuisine of Ethiopia

Ethiopian cuisine and Eritrean cuisine characteristically consist of spicy vegetable and meat dishes, usually in the form of wat , a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters in diameter and made out of fermented teff flour...

. It is orange-red in color and contains ground African birdseye chili peppers, cardamom

Cardamom

Cardamom refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India and Bhutan; they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds...

 seed, cloves, salt, and occasionally other spices including, but not limited to, cinnamon, cumin, or ginger. It is used to season the raw beef dish kitfo

Kitfo

Kitfo , sometimes spelled ketfo, is a traditional dish found in Ethiopian cuisine. It consists of minced raw beef, marinated in mitmita, a spicy chili powder based spice blend, and niter kibbeh...

and may also be sprinkled on ful

Ful Medames

Fūl medammis , or simply fūl, is an Egyptian dish of cooked and mashed fava beans served with olive oil, chopped parsley, onion, garlic, and lemon juice. A staple meal in Egypt, it is popular in the cuisines of the Levant, Somalia, Eritrea, Ethiopia, Sudan and Saudi Arabia.-History:The roots of fūl...

(fava beans). Mitmita may also be presented as a condiment and sprinkled on other foods or spooned onto a piece of injera

Injera

Injera is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea...

so food can be lightly dipped into it.

External links

• Mitmita photo