Vegan Niter Kebbeh (Ethiopian Butter)

• 1/2 lb margarine
• 1/2 lb olive oil
• 1/4 cup onion
• 2 minced garlic cloves
• 2 teaspoons fresh grated ginger
• 1/2 teaspoon turmeric
• 4 cardamom seeds, crushed
• 1 cinnamon stick
• 2 whole cloves
• 1/8 teaspoon nutmeg
• 1/4 teaspoon ground fenugreek
• 1 tablespoon fresh basil
• cheesecloth

1. Chop onions.
2. In a soup pot gradually the heat the oil and margarine to bubbling.
3. When the top is covered with foam add the other ingredients and reduce to simmer for 45 to 60 minutes.
4. Take the pot off the heat, and pour through a cheesecloth into a heat-resistant container. Discard the spices and solids.
5. Cover tightly and store in the refrigerator for up to 2 months.

margarine, olive oil, onion, garlic, ginger, turmeric, cardamom seeds, cinnamon, cloves, nutmeg, ground fenugreek, fresh basil, cheesecloth

Taken from www.food.com/recipe/vegan-niter-kebbeh-ethiopian-butter-132541 (may not work)