Berbere

Berbere
Berbere
In Ethiopia, the preparation of berbere takes days—chilies are dried in the sun for three days, then ground in a mortar and pestle, mixed with ground spices, and set in the sun to dry again—and it is usually made in huge amounts. Each Ethiopian family has its own recipe for this universal seasoning, with varying degrees of heat and spiciness. Traditionally, berbere is used to flavor Ethiopian stews, but I also like to use it as a rub for beef and lamb.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 1 cup
Quick & Easy Ramadan Ethiopian Spice Clove Nutmeg Paprika
  • 2 tablespoons salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 2 teaspoons ground ginger
  • 2 teaspoons onion powder
  • 1/2 cup paprika
  • 1 teaspoon fenugreek seeds
  • Carbohydrate 23 g(8%)
  • Fat 4 g(7%)
  • Fiber 12 g(50%)
  • Protein 5 g(11%)
  • Saturated Fat 1 g(5%)
  • Sodium 147 mg(6%)
  • Calories 119

Preparation Finely grind the fenugreek seeds with a mortar and pestle or in an electric spice or coffee grinder. Stir together with the remaining ingredients in a small bowl until well combined. Store in an airtight container in the refrigerator for up to 3 months. Reprinted with permission from The Soul of a New Cuisine: A discovery of Foods and Flavors of Africa by Marcus Samuelson, (C) 2006, John Wiley & Sons, Inc.

Preparation Finely grind the fenugreek seeds with a mortar and pestle or in an electric spice or coffee grinder. Stir together with the remaining ingredients in a small bowl until well combined. Store in an airtight container in the refrigerator for up to 3 months. Reprinted with permission from The Soul of a New Cuisine: A discovery of Foods and Flavors of Africa by Marcus Samuelson, (C) 2006, John Wiley & Sons, Inc.

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