What are common mistakes when making Ethiopian berbere and spiced butter (niter kibbeh)?

Question

Accepted Answer

Using generic chilli powder instead of building berbere properly. Not slow-cooking the onions for doro wot — they must be nearly jammy before spices go in. Burning berbere — it contains sugars that scorch easily. Using regular butter instead of making niter kibbeh — the spice infusion is essential. Under-using berbere — it should be applied generously.