Berbere
A fiery spice mixture originating from the Arabian/African areas around Eritrea, Ethiopia and Somalia.
It is used as a rub for meats, seasoning for meat and lentil stews or just as a condiment. As with all spice mixes, this is just one variant of many.
| Berbere | |
|---|---|
 |
| Servings: | 1 |
| Calories per serving: | 24 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
|
Best recipe reviewHot, hot, hot! 5/5 Nice and spicy |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 20 dried bird's eye chillies
- 1 teaspoon coriander seeds
- Seeds from 8 green cardamoms
- 12 allspice berries
- 1 teaspoon ground ginger
- 1 teaspoon white cumin seeds
- 1 teaspoon black cumin seeds
- 1 teaspoon fenugreek seeds
- 8 cloves
- 2" cinnamon stick, cracked into pieces
- ½ teaspoon ajowan
- 1 teaspoon black peppercorns
Method
- Roughly crush the chillies and dry fry for 3 minutes
- Add the remaining whole spices and dry fry for a further 5 minutes
- Allow to cool
- Grind to a fine powder in a coffee grinder or mortar and pestle
- Store in an airtight container for up to 3 months
Servings
Serves 10 - Makes 1 jar
Chef's notes
If you cannot obtain ajowan, use caraway seeds or dried thyme instead.
I have seen versions of this recipe that use long pepper, which can be difficult to obtain in Europe. Use normal black pepper instead.
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