Homemade Mekelesha - Ethiopian Spice Blend | Ethiopian Wot Kimem Recipe| Kitchenstagram
Mekelesha, also known as Wot Kimem, is an aromatic Ethiopian spice blend typically used at the end of cooking to elevate the flavour of a dish. Comparable in concept to Indian Garam Masala, Mekelesha is composed of warming spices that offer depth, warmth and a slightly sweet undertone. Though every cook may have their own variation, the blend often includes Ethiopian Black Cardamom (korarima), black pepper, cinnamon, cumin, cloves and nutmeg.
What makes Mekelesha distinct isn’t just the choice of spices, but how and when it’s used. Rather than building the base of a dish, Mekelesha is stirred in during the final minutes of cooking to preserve its complex aroma and flavour. Its role is to round out and brighten a dish, not overpower it. Just a pinch can bring out the best in a wat or stew, transforming it into something unmistakably Ethiopian in character.
Mekelesha is powerful and concentrated, so restraint is key. Unlike spice mixes that allow for generous use, this one demands precision. A little goes a long way. Even those who typically eyeball spices should be cautious, heavy-handed use can easily dominate rather than enhance.
While it primarily used in traditional Ethiopian cooking, the potential of Mekelesha extends beyond. You can use it as a creative touch in grilled meats, stews, lentil dishes or even roasted vegetables. It adds a bold finish that works surprisingly well in fusion dishes, especially when you’re looking to introduce new flavours in familiar formats.
For the most vibrant result, it’s best to toast and grind whole spices at home. This not only intensifies aroma but also allows for personal customisation of the ratios based on your preferences. A small touch of Mekelesha can bring bold, warmth and authenticity to your cooking.
Ingredients
1 1/2 tbsp Black peppercorn
2-3 nos. Long pepper
1 tbsp Clove
1 tbsp Cumin seeds
4 inch Cinnamon, broken
1 no. Nutmeg, crushed
1 1/2 tbsp Korarima/ Green Cardamom
Preparation
- Step 1: Heat a heavy bottom pan on medium-low flame and add black peppercorn, long peppers, cloves, cumin seeds, broken cinnamons, crushed nutmeg and korarima/ green cardamom to the pan.
- Step 2: Dry roast the whole spices on low flame and at this point you should be able to smell the fragrance of the spices. Turn off the flame. Then allow the spices come to room temperature.
- Step 3: Then add the roasted spices in a mixer grinder and grind the spices until you get a fine powder.
- Step 4: Store the Mekelesha masala in an air tight container. To preserve the freshness of the masala you can store in the refrigerator.
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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