Berbere is a spice that is at the heart of Ethiopian cuisine. It’s a savoury medium spice mixture used throughout Eritrea and Ethiopia. Growing up, I ate loads of diverse cuisine from many cultures but when I got older and started cooking more, I noticed that I was drawn to cooking a lot of North African and East African food. The real Berbere spice blend is distinct; it has good heat and it’s delicious.
Here, I have created a very quick version for home cooks. All ingredients are quite accessible and where I typically use the whole versions of some spices, I decided to simplify it with some ground item ingredients.
Use this on your favourite protein, bread, poultry, etc. Enjoy! I like this on lamb, chicken, and sometimes sprinkle on a large amount of vegetables to roast. This makes a good amount to fit in a standard spice jar/shaker.
Ingredients:
1/2 teaspoon teaspoon ground allspice
2 tablespoons dried onion flakes
1/2 teaspoon green cardamom seeds (seeds removed from pods)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 teaspoons sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon fenugreek seeds
1 1/4 teaspoons cumin
2 tablespoons paprika
1/2 teaspoon light brown sugar
2 1/2 tablespoons red chilli powder
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly cracked black pepper
Method:
- In a small skillet on medium-low heat, add in all of the ingredients to toast. When you start smelling the spices (about 3 to five minutes) switch the heat off, and set the skillet aside.
- Carefully pour the toasted ingredients in a spice grinder and blitz them by pulsing a few times until completely blended (The consistency should be similar to a smooth, semi-grainy powder).
- Store the spice in a spice shaker, an airtight container or a small jar with a closed lid.
This will keep well up to three months, in a cool, dry place, or you can store it in the refrigerator, up to six months.
*Notes: Use about 4 to 6 cardamom pods, it will depend how many are in each pod to make 1/2 teaspoon. Use your favourite chilli powder, I have used ancho chilli powder in the past, etc.
Recipe by Madison of FASHION TALES blog. Get more food inspiration here.
