Berberé (or Berbere) Recipe – A Hot Spice Mixture from Ethiopia.

by Hot Juan on May 30, 2010 · 0 comments

in Recipes

Berberé  (pronounced ber-ber-ray) originates from Ethiopia. It is a very hot dry spice mix and has become the basis for most Ethiopian cuisine. It should have a course texture, so don’t grind it to a fine powder.

It can be used as a powder, but is often make into a paste or sauce (Berbere Awaze) with the addition of oil, wine or water. None of the recipes I have seen are alike, each having there own special ingredients. I have tried to make a list of the most common ingredients and left the others as optional, as with most good recipe ideas, you can experiment and make this your own.

1 tsp Allspice berries
3 tsp Cardamom pods
16-20 Cloves
4-5 tsp Fenugreek seeds
2 tsp Black Pepper
1 tsp Turmeric Powder
4-5 tsp Cayenne Pepper powder
1 tsp Salt

Optional Ingredients

Cinnamon, Coriander, Cumin, Nutmeg, Thyme, Ginger, Onions, Oil, Paprika, Wine, Water

Dry fry all the whole spices for a few minutes this will help release the natural oils and flavours. Remember to keep them moving all the time we don’t want them to burn.

Let them cool and then grind in a pestle and mortar or blender, adding the salt, turmeric and cayenne a little at a time. The dry form of Berberé should be stored in the fridge in an airtight container until needed.

To make this into a paste add fresh ingredients such as finely chopped onions, ginger and oil, water or wine and blend to a fine paste. Again store in an airtight container in the fridge, with a little oil poured over the top. This will keep the air out and help it keep longer.

A common use for Berberé is as a condiment to dip bread into. It can also be used as a marinade, either wet or dry, for chicken before roasting, it is also the basic ingredient in the dishes Dabo Kolo and Doro Wat.

You can buy excellent reay made Berberé from:- Seasoned Pioneers and Stennbergs Organic.

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