Ethiopian food is not only hot, it is a complex spice-redolent cuisine. The traditional cooking medium is spiced butter, which Ethiopian cooks keep on hand for preparing nearly everything. Since this is impractical unless you prepare large quantities of Ethiopian food, this recipe uses butter spiced with turmeric and Berberé or other hot pepper seasoning. The result is spinach not masked by spice but enhanced by it.
Serve with Dag Ha Sfarim, or Ají