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Ivy is the researcher and writer behind The African Gourmet, blending African food, history, and cultural storytelling. Her work is cited by universities, Wikipedia, major news outlets, and global food writers.

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Ethiopian Homemade Spice Blend

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Ethiopian Homemade Spice Blend

Easy spice rub recipes have a few key ingredients and if you are wondering what spices to use for Mit’mit’a Ethiopian and Harissa African spice recipes look no further.


Ethiopian homemade spice blend is a trusted recipe for spice mixes.


Spice blends from around the world like Mit'mit'a Ethiopian herb and spice blend teaches us the art of traditional African cooking lies in the blending of herbs and spices to yield delicate distinctions in the flavor of food. 

Hot peppers growing in the African sun

Mit’mit’a Ethiopian Spice Recipe
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April 2, 2018 

Ethiopian Mit'mit'a spice recipe

 Ethiopian Mit'mit'a spice recipe goes great with all types of grilled, fried and baked foods. Give homemade spice mixes for gifts Christmas or birthdays and you are an instant sensation. Dry spice rub recipes from Ethiopia are easy to make since you can find all the ingredients for the Ethiopian Mit'mit'a spice recipe at your local grocery store.


Prep Time: 10 minutes
Cook time: 0
Yield: 3 ounces
Tags: Low fat
Nutrition facts: 0 calories
0 grams of fat

Ethiopian Homemade Spice Blend
Ingredients 2 tablespoons dried ground piri piri pepper
1 teaspoon cardamom
½ teaspoon cloves
1 teaspoon salt

Directions Mix all ingredients in a bowl and store in an airtight container away from light and heat.

Hot pepper paste

Let's make another easy homemade African spice, Harissa African seasoning

Ingredients
½ cup extra virgin olive oil
4 hot peppers of your choice, diced
1 garlic clove, chopped
2-tablespoons cumin seeds, toasted
1-tablespoon coriander seeds
½-cup sun-dried tomatoes, chopped
A small handful of coriander leaves, chopped
1-tablespoon fresh lemon juice
1-teaspoon fine sea salt

Directions
Lightly toast the cumin and coriander seeds in a small frying pan over medium heat, stirring often, until fragrant around 2-3 minutes. Remove from the heat and set aside to cool. Add the cooled seeds with the remaining ingredients in a blender and blend until smooth.

The African Gourmet explores how African food, history, and science intertwine. Here, a plant is a healer, a story is a map, and the kitchen is a laboratory. I’m Ivy — a writer raised by historians, now sharing Africa’s wisdom from the U.S. through cookbooks, cultural research, and storytelling. If you’re curious about where flavor meets memory, you belong here.

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