Spices aren't just flavor enhancers; they're time capsules that preserve the essence of a culture, a history, and a way of life. In the culinary tapestry of Ethiopia, there's a particular blend that embodies these elements, and it's known as 'Berbere.'
Berbere
Berbere is the soul of Ethiopian spice markets and the backbone of traditional meals. It's as integral to the local cuisine as the coffee ceremony is to their social fabric. Berbere is not a monolithic entity but a varied mix of ingredients, whose exact proportions can differ greatly from one region to the next, and sometimes even from one household to another. Despite this diversity, common components of a Berbere blend typically include red chili peppers, garlic, ginger, basil, and fenugreek, which are ground to a fine powder. The result is a spice that is deep, complex, and filled with warmth.
While doro wat is the pinnacle of Berbere's use, there are a multitude of ways to incorporate this spice blend into your cooking. Roasted Vegetables, and even spiced flatbreads become extraordinary with a dash of Berbere. Meats, too, from lamb to beef, can be elevated to a sumptuous new level when generously coated in this spice blend before cooking.
Ingredients
Serves: 10 Prep Time: 10 minutes and 30 minutes Cook Time: 7 minutes
- 6 dried chilies
- 3 tablespoon cooking fat + extra for brushing the chilies
- 2 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 2 tablespoon smoked paprika
- 1 teaspoon ground cardamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander seeds
- ½ teaspoon ground ginger
- 1 onion, grated
- 2 garlic cloves, minced
How to Make Berbere
Preheat your oven to 450 F.
Place the chilies on a baking sheet, brush some cooking fat on them and place in the preheated oven for about 7 minutes, until charred.
Remove from the oven and remove the skin while still hot (use gloves if too hot to handle).
Place the skinless chilies in a bowl and cover with boiling water. Let soak for 30 minutes.
After 30 minutes, take out the chilies, but reserve the soaking liquid.
Place the chilies in a blender with the spices, the onion, the garlic and 5 tablespoon of the soaking liquid and the 3 tablespoon cooking fat. Blend to a puree.
Transfer to a pan and cook for about 10 minutes, until the sauce becomes thick.
Let the sauce cool and serve or keep in the refrigerator.
More Dip and Sauce Recipes
If you love dips and sauce as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- South Carolina-Style Mustard Barbecue Sauce
- Sriracha Sauce
- Paleo Chocolate Sauce
- Alabama-Style White Barbecue Sauce
- Paleo Cranberry Sauce
- Mexican Salsa Verde
- Red Pepper Dip
- Spinach Artichoke Dip
- Avocado Vegetable Dip
- Egg Salad Dip
- Raspberry Lime Fruit Dip
📖 Recipe
Berbere
Ingredients
- 6 dried chilies
- 3 tablespoon cooking fat + extra for brushing the chilies
- 2 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 2 tablespoon smoked paprika
- 1 teaspoon ground cardamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander seeds
- ½ teaspoon ground ginger
- 1 onion grated
- 2 garlic cloves minced
Instructions
- Preheat your oven to 450 F.
- Place the chilies on a baking sheet, brush some cooking fat on them and place in the preheated oven for about 7 minutes, until charred.6 dried chilies, 3 tablespoon cooking fat + extra for brushing the chilies
- Remove from the oven and remove the skin while still hot (use gloves if too hot to handle).
- Place the skinless chilies in a bowl and cover with boiling water. Let soak for 30 minutes.
- After 30 minutes, take out the chilies, but reserve the soaking liquid.
- Place the chilies in a blender with the spices, the onion, the garlic and 5 tablespoon of the soaking liquid and the 3 tablespoon cooking fat. Blend to a puree.2 teaspoon cumin seeds, 1 teaspoon black peppercorns, 2 tablespoon smoked paprika, 1 teaspoon ground cardamon, ½ teaspoon ground allspice, ½ teaspoon ground cinnamon, ½ teaspoon ground coriander seeds, ½ teaspoon ground ginger, 1 onion, 2 garlic cloves, 3 tablespoon cooking fat + extra for brushing the chilies
- Transfer to a pan and cook for about 10 minutes, until the sauce becomes thick.
- Let the sauce cool and serve or keep in the refrigerator.
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