Berberé |Hot East African Spice blend

Africa, Eritrea, Ethiopia
Published on February 27, 2011
comments 20
By Sasha Martin

Berberé is a spicy and savory spice mixture used all over Eritrea and Ethiopia. This blend goes well with chicken, beef, or lamb, and would also be great with lentils and other legumes. I’ve used it with our Doro Wat (chicken stew) and Awaze Tibs (lamb stew) recipes. A few sprinkles would also be great in our Lentil Wat.

Makes about 1/4 cup

Ingredients:

3 cloves
1/2 tsp coriander seeds
1/2 tsp  fenugreek seeds
1 tsp cumin
1 Tbsp paprika
1/4 tsp peppercorns
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground turmeric
5 whole allspice balls
1/4 tsp cardamom seeds (removed from pods)
1/8 cup chili powder

Method:

Heat the spices in a clean, dry skillet to toast them. Once cool, grind them in batches.

Keep going until most of the stragglers get ground up!

Hey, that’s my sister!

Enjoy.

Berberé |Hot East African Spice blend
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Berberé is a spicy and savory spice mixture used all over Eritrea and Ethiopia. This blend goes well with chicken, beef, or lamb, and would also be great with lentils and other legumes. I’ve used it with our Doro Wat (chicken stew) and Awaze Tibs (lamb stew) recipes. A few sprinkles would also be great in our Lentil Wat.
Servings
1/4 cup
Servings
1/4 cup
Berberé |Hot East African Spice blend
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Berberé is a spicy and savory spice mixture used all over Eritrea and Ethiopia. This blend goes well with chicken, beef, or lamb, and would also be great with lentils and other legumes. I’ve used it with our Doro Wat (chicken stew) and Awaze Tibs (lamb stew) recipes. A few sprinkles would also be great in our Lentil Wat.
Servings
1/4 cup
Servings
1/4 cup
Ingredients
  • 3 whole cloves
  • 1/2 tsp coriander seeds
  • 1/2 tsp fenugreek seeds
  • 1 tsp ground cumin
  • 1 Tbsp paprika
  • 1/4 tsp black peppercorns
  • 1/4 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 5 whole allspice
  • 8-12 cardamom pods , shelled - enough to fill 1/4 tsp
  • 1/8 cup chili powder
Servings: cup
Units:
Instructions
  1. Heat the spices in a clean, dry skillet to toast them. Once cool, grind them in batches. Store in a cool, dry place.