Berbere

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Berbere is an evocative spice that beckons from across the seas, inviting you on a sensory voyage to the heart of Ethiopia.

Course Sauce

Cuisine Ethiopian

Keyword Berbere, sauce

Prep Time 10

Cook Time 7

Soaking Time 30

Servings people

Calories 52kcal

Cost $5

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.