If you’ve tried Ethiopian food, you will understand it’s the unique spice blends that give it such memorable flavours.
At the heart of many dishes is berbere – pronounced burr-burr-ee – a spicy blend of a large variety of herbs and spices, listed below.
It can be quite hard to find in local supermarkets here, so we’ve kindly served up our own simple-to-make take on the blend for you to use in your next African feast.
Experiment with the ratios – especially the chili – to suit your own taste.
Makes about 1 cup.
Preparation: 15 minutes
Berbere will keep in an airtight container, chilled, for up to three months.
- 1/2 teaspoon fenugreek
- 1/2 cup ground dried chiles
- 1/4 cup paprika
- 1 tablespoon salt
- 1 teaspoon ground ginger
- 1 teaspoon onion powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1. Finely grind fenugreek seeds in an electric coffee/spice grinder.
- 2. Stir together with remaining ingredients until combined well.