Crafting an authentic Niter Kibbeh, the fragrant clarified butter central to Ethiopian and Eritrean cooking, often depends less on skill and more on the availability of the right herbs and spices. While everyday aromatics like garlic, onion and ginger are easy to come by, others are more elusive.

• Besobela ( Holy Basil): A cornerstone of traditional niter kibbeh profile, besobela brings a disctinct herbal depth. Typically found dried- either as flower heads or leaves, its aroma lands somewhere between sweet basil and clove. Higher quality of besobela will be made up mostly of blossoms and tender foliage, while more commercial grades may contain woody bits or stemmy filler. If you are a gardener, you can grow your own from seeds, which are available online. This herb thrives much like other members of the mint family- vigorous, fragrant and often a bit wild. If authentic besobela isn’t on hand, try using holy basil as a close relative or combination of dried mint and sweet basil (1:2 ratio).

• Korarima ((Ethiopian Cardamom): Korarima is sometimes labeled “Ethiopian Cardamom”, a nickname that fits in spirit if not in botanical precision. It shares the warm, resinous aroma of green cardamom, though it’s slightly more floral and earthy. If you don’t have korarima use green cardamom. But do not use black cardamom, it brings a smoky, pungent punch that can easily overwhelm the delicate balance of niter kibbeh.

• Koseret (Butter Herb): A truly unique player, koseret adds a flavour that’s hard to pinpoint- somewhere between lemon verbena, mild mint and earthy oregano. It’s often sold as “butter herb” in Ethiopian grocery stores, reflecting its most common use. I have used lemongrass as a substitute.

• Nigella seeds: Nigella have a toasty, onion-like character that adds background warmth.

• Fenugreek seeds: Fenugreek brings a deep, bittersweet reminiscent of maple and curry.