Berbere is a very spicy spice mix that actually forms the basis of the flavors in Ethiopian cuisine. This spice mixture originally comes from the Amhara region, but has since become a popular taste sensation throughout Ethiopia. This mix is composed of different herbs and spices, but essential are the many peppers and fenugreek that make it a whole.
In the mortar
- Grind the fenugreek seeds, black peppercorns and cardamon in a mortar.
- Then add the chili powder, ginger powder and cinnamon powder and mix well
- Finally, mix in the salt or omit the salt for a salt-free variant Roast this spice mix (without oil) in a heavy-bottomed pan over a low heat for about 10 minutes, stirring constantly. This way the flavors of these herbs come into their own
- Let it cool down
- Then grind the cumin seeds in the mortar fine and Add it to the roasted mixture along with the nutmeg, garlic and dried basil
- Now mix everything well and your Berbere is ready to use.
Enjoy your dinner
Berbere is perfect as a basis for a spicy meat dish. Nevertheless, Berbere is now also added to other dishes. In Ethiopia, Berbere is mainly served as salt and pepper on the table. You can easily keep the Berbere in a sealed jar for 6 months if it is stored in a dark and dry place.
- 4 tsp Cayenne pepper (or more to taste)
- 2 tsp Fenugreek seeds
- 2 tsp Ginger powder
- 2 tsp Cinnamon powder
- 2 tsp Cardamom powder
- 2 tsp Black peppercorns
- 1 tsp Salt
- A pinch of nutmeg
- 4 tsp Cumin seeds
- 3 tsp Garlic powder
- 4 tsp Dried basil