Ethiopian Spiced Popcorn (Awra)

Ingredients

• 1/2 cup Popcorn Kernels
• 2 tablespoons Vegetable Oil
• 1 tablespoon Berbere Spice Blend
• 2 tablespoons Niter Kibbeh (Spiced Clarified Butter)
• 1/4 teaspoon Salt

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium-high heat. Add the 2 tablespoons of vegetable oil and let it heat up until it shimmers, about 1 to 2 minutes.
2. 2Add the 1/2 cup of popcorn kernels to the hot oil. Immediately cover the pot with a tight-fitting lid.
3. 3Cook the popcorn, shaking the pot gently every 30 seconds, until the popping slows to several seconds between pops, about 3 to 5 minutes. Listen for the popping to stop almost completely.
4. 4Carefully remove the pot from the heat. Let it sit for 1 minute to ensure all kernels have popped.
5. 5While the popcorn is cooling slightly, gently warm the 2 tablespoons of Niter Kibbeh in a very small saucepan over low heat just until it is liquid. Do not let it get hot.
6. 6Pour the slightly cooled popcorn into a large bowl. Drizzle the 2 tablespoons of warmed Niter Kibbeh over the popcorn. Add the 1 tablespoon of berbere spice blend and the 1/4 teaspoon of salt.
7. 7Toss everything together gently but thoroughly until the popcorn is evenly coated with the Niter Kibbeh and spices. Serve immediately.

Substitutions

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