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