How to make clarified butter the easy way and how to use. Salted and unsalted butter is made up of butterfat, water, and milk solids. Milk solids are the reason butter starts to burn at a lower temperature. Niter Kibbeh is a traditional spiced clarified butter without any solid milk particles or water. This traditional clarified butter is easy to make and used in daily cooking throughout Ethiopia, South Africa, Algeria, Egypt, Libyan Arab Jamahiriya Libya, Morocco, Sudan, and Tunisia. When you clarify butter you remove milk solids and water, leaving only the butterfat which has a higher smoke point ideal for cooking and sauteing. Nothing is more versatile than clarified butter since you can use it to broil, grill, sauté, bake, and roast, boil, or stir-fry with countless varieties of aromatic plants and seasonings. Use clarified butter as a dip for fish, lobster, crabs and shrimp. It is also strikingly flavorful on sautéed fish, and vegetables. Clarified butter can be stored i...

Fish is the most popular protein food in coastal Africa and Afrifish is a dish of fish stew. Our recipe for fish stew with herbs and fresh fish ingredients teaches how to cook fish with The African Gourmet. Make this recipe for fresh Afrifish Stew so you can cook fresh fish and eat fresh fish everyday. Ingredients 4 mackerel fillets 2 tablespoon tomato puree 3 small pieces young fresh root ginger finely chopped 2 cloves garlic, finely chopped 2 medium onions, chopped 1 scotch bonnet, finely chopped 2 whole cloves 1 tablespoon smoked paprika 1 tablespoon fennel seeds 1 tablespoon coriander seeds 3 medium diced tomatoes 1 sprig thyme 1 Irish potato, diced 2 cups frozen okra 3 tablespoons palm oil 1 cup fish or vegetable stock Directions Heat the oil in a large pot, fry ginger, garlic, onion, and scotch bonnet until light golden-brown and softened. Add cloves, paprika, fennel, and coriander. Stir in the tomato puree; add tomatoes, thyme, and potatoe...