Mitmita (pronounced mitʼmitʼa) is an Ethiopian seasoning that appeals to berbere spice lovers that want a little extra kick. Spicy and complex, it begins with a burst of heat from authentic birds eye chili powder, adding a kiss of savory sea salt before finishing out with resinous notes of cardamom and clove. The result is a spice blend that seems custom-made for adding nuanced flavors and a wake-you-up dose of spice to proteins like beef, as well as hearty soups and stews. Not for the faint of heart, Mitmita is used heavily in Ethiopian cuisine to delight lovers of spices that can handle their heat. If you've had a craving for something a little different that will inspire seconds - not yawns - try a pinch of Mitmita Ethiopian seasoning from USimplySeason during your next authentic meal.
USimplySeason's Mitmita Spice is hand blended in the USA for premium quality with birds eye chiles, sea salt, cardamom and clove.
- Spicy, savory and unforgettable - similar to Berbere.
- Authentic Ethiopian seasoning flavor for your favorite dishes.
- Best for spice-lovers that can handle heat.
- White fillet fish (we are using Nile Perch)
- 2 teaspoons of Mitmita (You could use chilli powder as an alternative)
- 8 teaspoons of white plain flour
- 1/2 cup of fine breadcrumbs
- 1 teaspoon of Turmeric
- 1 egg
- Salt and pepper (to taste)
- Cooking oil
- Mix the flour and Mitmita, salt, pepper together and set aside.
- beat one egg and set aside.
- Mix the breadcrumbs with the Turmeric and set aside.
- Now that you have 3 separate items simply, coat the fish in the flour then the egg then the breadcrumbs. Make sure at all 3 stages a good coating is made to your fish.
- Heat 2cm of cooking oil (you can use corn or sunflower if you like) in a skillet.
- Now place the breaded fish in the oil and cook for 4 mins on each side or until a deep golden brown.
- Now place the fish on paper towels to remove any oil and serve.
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