Berbere Recipe
From:
Field Guide to Herbs & Spices
, by
Aliza Green
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Berbere, the highly aromatic and extremely hot national spice mixture of Ethiopia, is a blend of Arabic and Indian flavors and has a coarse, earthy texture. It seasons Ethiopian stews called wats, meat, fish, chicken, and vegetables.
INGREDIENTS
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 2 teaspoons fenugreek seeds
- 2 teaspoons ajwain seeds
- 2 teaspoons black peppercorns
- 6 to 8 allspice berries
- 1 tablespoon fine sea salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cardamom
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 crushed bird’s-eye chiles
INSTRUCTIONS
- In a dry skillet, toast 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 2 teaspoons fenugreek seeds, 2 teaspoons ajwain seeds, 2 teaspoons black peppercorns, and 6 to 8 allspice berries until the spices are fragrant and lightly browned. Cool, then grind coarsely. Mix with 1 tablespoon fine sea salt, 1 tablespoon ground ginger, 2 teaspoons ground cardamom, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 2 crushed bird’s-eye chiles.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
