Ethiopian Spiced Popcorn (Awra)
Light and airy popcorn tossed with a blend of Ethiopian spices for a unique and flavorful snack.
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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 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.
- 2Add the 1/2 cup of popcorn kernels to the hot oil. Immediately cover the pot with a tight-fitting lid.
- 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.
- 4Carefully remove the pot from the heat. Let it sit for 1 minute to ensure all kernels have popped.
- 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.
- 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.
- 7Toss everything together gently but thoroughly until the popcorn is evenly coated with the Niter Kibbeh and spices. Serve immediately.
Substitutions
Melted Coconut Oil + Pinch of Turmeric + Pinch of Ginger + Pinch of Garlic Powder
Approximates the flavor profile and richness of Niter Kibbeh.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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