This berbere recipe can be used in countless Ethiopian and Eritrean dishes, and is very much a cornerstone ingredient in these cuisines.
It adds a heady depth of flavour to any dish it’s added to. We used it with the Berbere spiced Chicken with chickpeas.
Berbere is also used to make the fiery spice paste, great for marinating and barbecuing meat.
INGREDIENTS
2 tablespoons of dried bird’s eye chillies
1 teaspoon black peppercorns
2 teaspoon coriander seeds
2 teaspoon cumin seeds
1 teaspoon cardamom pod
2 teaspoon fenugreek seeds
1 teaspoon cloves
1 teaspoon flaky sea salt
2 teaspoon smoked paprika
2 teaspoon sweet paprika
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
METHOD
Roast the bird’s eye chillies, peppercorns, coriander seeds, cumin seeds, cardamom pod, fenugreek seeds, cloves.
Transfer the spices to a spice grinder and blend to a powder
Add the rest of the spices and blend again to combine
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