Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 10 dried red chilies

  3. 1/2 teaspoon coriander seeds

  4. 5 cloves

  5. seeds from 6 green cardamoms

  6. 1/4 teaspoon ajowan seeds

  7. 8 allspice berries

  8. 1/2 teaspoon black peppercorns

  9. 1/2 teaspoon fenugreek seeds

  10. a small piece of cinnamon

  11. 1/2 teaspoon ground ginger

Instructions Jump to Ingredients ↑

  1. Berbere is rather like Indian masala- a complex blend of spices made to suit the dish and to the taste of the cook. Chilies, ginger and cloves are the staples; other spices vary, and some are not found outside the region. Berbere is used in traditional Ethiopian stews, called wats, and in coatings for foods to be fried.

  2. Heat a heavy frying pan and put in the chilies and other whole spices after 2-3 minutes. Dry roast over a medium heat until they darken, stirring frequently to prevent burning. Leave the spices to cool, then remove the seeds from the chilies and crumble them. Grind everything, including the ginger, to a fine powder, and store in an airtight container for up to 4 months.


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