Make your own berbere spice mix and you can enjoy the superb flavours from the Horn of Africa, Ethiopia and Eritrea in particular. This is a complex seasoning that works perfectly with your meaty home cooking: stews, casseroles, soups, stocks and lentil and bean dishes and the like. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 11-12 tablespoons)
4
tbsp coriander seeds
3 tbsp paprika
2 tbsp cumin seeds
2 tbsp white peppercorns (or black)
1 tbsp turmeric
1 tbsp green cardamom pods
4 tsp ajwain seeds
4 tsp chili powder
4 tsp fenugreek seeds
2 tsp ginger powder
2 tsp garlic powder
2 tsp allspice berries
3 inch piece cassia cinnamon (or other cinnamon variety)
10 cloves
15-20 curry leaves (optional)
tbsp = tablespoon
tsp = teaspoon
Directions:
Store your Ethiopian berbere blend in a cool place, in a cool place in an airtight jar and out of direct sunlight. Use within 3 months before rustling up a fresh amount.
Ingredient Note: If you have them to hand, use as many whole ingredients as possible for this berbere spice recipe. If you don't have them available, simply use pre-ground powders and reduce the amount the recipe requires by half. So if it says 4 tablespoons of whole coriander seeds you would use 2 tablespoons of pre-ground coriander. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.
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