Nit'r Qibe-Ethiopian Spiced Butter

1 pound unsalted butter
1/2 medium red onion, coarsely chopped
1 garlic clove, minced
One 3-inch piece ginger, peeled and finely chopped
1 tsp. fenugreek seeds
1 tsp. ground cumin
1 tsp. ground cardamom seeds
1 tsp. dried oregano
1/2 tsp. ground turmeric
8 basil leaves

Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally.

Remove from heat and let stand until the spices settle. Strain through fine-mesh sieve before using.

Store in the refrigerator in a tightly covered container for up to 3 weeks.

The Soul of a New Cuisine
Marcus Samuelsson