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Mitmita hot sauce served with injera bread
Intensely hot and aromatic mitmita sauce for bold flavours

Ethiopian mitmita hot sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Mitmita is the hottest spice blend in Ethiopian cuisine (with piri-piri chillies, cardamom, cloves). This sauce is not for the faint-hearted: intense, fiery, and wakes you up immediately. Traditionally served as a dip for raw meat dishes (Kitfo) or roast meats. The vinegar and sugar tame the chilli slightly, but its character remains.
🕒 Prep Time 10 mins
🍳 Cook Time 7 mins
⌛ Total Time 17 mins
🍽️ Servings 4 servings
🔥 Calories 80 kcal
🌍 Cuisine African

Ingredients

Equipment Needed

  • Small frying pan: for sautéing the spices.
  • Grater: for the ginger.

Instructions

1 ✓

Grate the ginger and garlic finely.

Tip: Grating releases the juices from the cells, making the flavour more intense.
2 ✓

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

Tip: Only heat until you can smell the aroma.
3 ✓

Remove from the heat and stir in the Mitmita spice.

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

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

Tip: The acidity of the vinegar cuts the heat, and the sugar rounds out the flavours.

Recipe FAQ

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

Ingredients

  • 20 g Mitmita spice blend (or very hot chilli powder)
  • 10 g Fresh ginger
  • 2 cloves Garlic
  • 30 ml Olive oil
  • 50 ml Water
  • 10 ml Vinegar (or lemon juice)
  • 1 pinch Salt
  • 5 g Brown sugar