Ethiopian Spiced Popcorn (Fonkisha)
A simple and flavorful popcorn snack with Ethiopian spices, free from soy.
Ingredients
- 0.5 cup Popcorn Kernels
- 2 tablespoons Coconut Oil
- 1 tablespoon Berbere Spice Blend
- 0.5 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 heat (176.7°C / 175°C). Add the 2 tablespoons of coconut oil and let it melt and heat up for about 1 minute.
- 2Add the 0.5 cup of popcorn kernels to the pot. Immediately cover the pot with a tight-fitting lid.
- 3Cook the popcorn, shaking the pot gently every 30 seconds. Listen for the popping sound. When the popping slows down to about one pop every 2-3 seconds, it is almost done.
- 4Carefully remove the pot from the heat. Let it sit for another 30 seconds to allow any remaining kernels to pop. Pour the popped popcorn into a large bowl.
- 5Sprinkle the 0.5 teaspoon of salt and the 1 tablespoon of berbere spice blend over the popcorn. Toss everything together thoroughly until the popcorn is evenly coated with the spices.
- 6Serve the Ethiopian Spiced Popcorn immediately while it is warm and fresh.
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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