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Ethiopian Cashew Tibs


  • 1 cup of cashews
  • 1 lb lamb or chicken breast or thighs, (cut into thin strips)
  • 2 medium onions (finely chopped)
  • 2 large tomatoes (diced)
  • 2 green bell peppers (sliced)
  • 4 garlic cloves (minced)
  • 1-inch ginger (grated)
  • 2 green chilies
  • 2 tablespoons of Berbere spice mix
  • 1 teaspoon of ground cardamom (Korerima)
  • 1 teaspoon of ground fenugreek
  • ½ teaspoon of ground nutmeg
  • ¼ cup of Niter Kibbeh (Ethiopian spiced butter) or regular unsalted butter
  • Salt to taste
  • Fresh coriander for garnish
  • Juice of one lemon


  • Soak the cashew nuts for 4 to 5 hours
  • Heat the Niter Kibbeh or butter in a large skillet over medium heat.
  • Add the chopped onions. Cook to turn them golden brown.
  • Stir in the minced garlic and grated ginger, cooking for a couple of minutes until fragrant.
  • Add the lamb or chicken breast or thighs pieces, berbere spice mix, ground cardamom, ground fenugreek, and nutmeg to the skillet, stirring well to combine.
  • Mix in the diced tomatoes and cook until they become soft and mushy.
  • Add the soaked cashews, sliced bell peppers and slit green chilies to the skillet, tossing everything together.
  • Cook for about 10-15 minutes, allowing the cashews to absorb the flavors and become tender.
  • Adjust the seasoning with salt and stir in the lemon juice.
  • Garnish with fresh coriander before serving.
Nutrition Facts  Amount per serving % Daily Value
Calories 360 Kcal 18% 
Total Fat 26g  40% 
Saturated Fat 12g 60% 
Cholesterol 30mg  10% 
Sodium 320mg  14% 
Total Carbohydrate 28g  9% 
Dietary Fiber 5g  20% 
Total Sugars 7g  14% 
Protein 8g
Calcium 60mg   6%
Iron 3mg  17% 
Vitamin A 1000U


Vitamin C 30mg



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