Ethiopian Spiced Popcorn (Fonkisha)

Ingredients

• 0.5 cup Popcorn Kernels
• 2 tbsp Vegetable Oil
• 1 tbsp Berbere Spice Mix
• 1 tbsp Niter Kibbeh (Spiced Clarified Butter)
• 1 tbsp Vegetable Oil
• 0.25 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot with a lid on the stove. Add the 2 tablespoons of vegetable oil and heat over medium-high heat (approximately 190.6-204.4°C / 190-205°C) for about 1 minute, until the oil shimmers. Carefully add the 0.5 cup of popcorn kernels and the 0.25 teaspoon of salt, then immediately cover the pot with the lid.
2. 2Gently and occasionally shake the pot over the heat. Listen for the popcorn to begin popping rapidly and consistently; at this point, reduce the heat to medium (approximately 162.8-176.7°C / 160-175°C). Continue shaking occasionally for 5-8 minutes, until the popping slows to 2-3 seconds between each pop.
3. 3Remove the pot from the heat and carefully pour the popped popcorn into a large serving bowl. Keep the lid on the pot for now to contain any remaining heat.
4. 4While the popcorn is still hot, place a small saucepan on the stove. Add the 1 tablespoon of Niter Kibbeh (Spiced Clarified Butter) and heat over low heat (approximately 93.33-121.1°C / 95-120°C) for 1-2 minutes, until it melts completely without browning.
5. 5Add the 1 tablespoon of Berbere Spice Mix to the melted Niter Kibbeh in the small saucepan. Stir well to combine and gently heat for 30 seconds, until the mixture is fragrant and warm, not hot.
6. 6Drizzle the warm, spiced Niter Kibbeh and berbere mixture over the popcorn in the large bowl. Add the remaining 1 tablespoon of vegetable oil, then toss everything thoroughly with a spoon or your hands until the popcorn is evenly coated with the spices and oil. Serve the Ethiopian Spiced Popcorn immediately while it is warm and fragrant.

Substitutions

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