Ethiopia

Berbere

Name: Berbere
Yield: 32 servings
Cuisine: Ethiopia cuisine
Ingredients: ground allspice 0.3 tsp; ground cinnamon 0.3 tsp; ground cloves 0.3 tsp; ground cardamom seed 0.5 tsp; ground coriander seed 0.5 tsp; ground fenugreek seed 0.5 tsp; ground nutmeg 0.5 tsp; ground ginger 1 tsp; ground black pepper 1 tsp; Tbs salt 2; chile flakes 2 cups

A Ethiopia recipe for Berbere, presented with clear ingredients and concise step-by-step instructions.

32 servings · Easy

Berbere is the spice paste sitting behind nearly every Ethiopian meat dish, blending chili with fenugreek, rue seed and cardamom into a warm, earthy heat. Its color comes from grinding red and dried chili together with butter or oil, and the color is not decoration — it signals that the blend has cooked through. Toasting each spice whole before grinding protects the aroma, which is why the paste is never made from pre-ground powder.

Ingredients

ground allspice0.3 tsp
ground cinnamon0.3 tsp
ground cloves0.3 tsp
ground cardamom seed0.5 tsp
ground coriander seed0.5 tsp
ground fenugreek seed0.5 tsp
ground nutmeg0.5 tsp
ground ginger1 tsp
ground black pepper1 tsp
Tbs salt2
chile flakes2 cups

Directions

1
Roast everything except the pepper, chili and salt, in a heavy saucepan or cast-iron frying pan for about 5 minutes on a low heat.
2
Stir in the pepper, chili and salt, and keep stirring for another 10 minutes.
3
Store in a glass jar, away from sunlight.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.