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Mitmita hot sauce served with injera bread
Intense and delicious Ethiopian mitmita sauce

Fiery Ethiopian Mitmita Hot Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
Mitmita is the hottest spice blend in Ethiopian cuisine (made with bird's eye chili, cardamom, cloves). This sauce is not for the faint of heart: intense, fiery, and instantly awakening. Traditionally served as a dip for raw meat dishes (Kitfo) or roasted meats. The vinegar and sugar tame the chili slightly, but its character remains bold.
🕒 Prep Time 10 mins
🍳 Cook Time 7 mins
⌛ Total Time 17 mins
🍽️ Servings 4 servings
🔥 Calories 80 kcal
🌍 Cuisine African

Ingredients

Equipment Needed

  • Small skillet: To bloom the spices.
  • Grater: For the ginger.

Instructions

1 ✓

Finely grate the ginger and garlic.

Tip: Grating releases the juices from the cells, resulting in a more intense flavor.
2 ✓

Sauté the ginger and garlic in the oil for a few seconds (do not brown!).

Tip: Heat only until you can smell the aroma.
3 ✓

Remove from heat and stir in the Mitmita spice.

Tip: Powdered spices burn easily in hot oil, so it's safer to remove from heat. The residual heat is enough for them.
4 ✓

Pour in the water and vinegar, add the sugar and salt. Return to heat and simmer for 3-4 minutes until syrupy.

Tip: The acidity of the vinegar cuts the heat, while the sugar rounds out the flavors.

Recipe FAQ

Too hot! What should I do?
Eat bread or rice with it. Drinking water won't help because capsaicin (the spicy compound) dissolves in oil, and water just spreads it around your mouth. Milk or yogurt is a better solution.

Ingredients

  • 1 tbsp Mitmita Spice Blend (or extra hot chili powder)
  • 1 tbsp Fresh Ginger
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 1/4 cup Water
  • 2 tsp Vinegar (or Lemon Juice)
  • 1 pinch Salt
  • 1 tsp Brown Sugar