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In Ethiopia, the preparation of berbere takes days—chilies are dried in the sun for three days, then ground in a mortar and pestle, mixed with ground spices, and set in the sun to dry again—and it is usually made in huge amounts.

Each Ethiopian family has its own recipe for this universal seasoning, with varying degrees of heat and spiciness. Traditionally, berbere is used to flavor Ethiopian stews, but I also like to use it as a rub for beef and lamb.

Ingredients

Makes 1 cup

1 teaspoon fenugreek seeds
1/2 cup ground dried Serrano chilies or other ground dried chilies
1/2 cup paprika
2 tablespoons salt
2 teaspoons ground ginger
2 teaspoons onion powder
1 teaspoon ground cardamom, preferably freshly ground
1 teaspoon ground nutmeg
1/2 teaspoon garlic powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Preparation

  1. Finely grind the fenugreek seeds with a mortar and pestle or in an electric spice or coffee grinder. Stir together with the remaining ingredients in a small bowl until well combined.

Cooks' Note

Store in an airtight container in the refrigerator for up to 3 months.

Reprinted with permission from The Soul of a New Cuisine: A discovery of Foods and Flavors of Africa by Marcus Samuelson, (C) 2006, John Wiley & Sons, Inc.
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Reviews (1)

Back to TopTriangle

  • This is a staple rub for me now. I use it on everything from meats to vegetables to dustings on puddings. Ever since I made it the first time, I always have some on hand!

    • hilaryzerbst

    • San Francisco, CA

    • 10/30/2016

TagsEthiopianEast AfricanAfricanChileVegetablePaprikaHerbs & SpicesDairy FreeGluten FreeNut FreeVeganVegetarianKetoQuickEasyMake AheadNo-CookRamadanCookbooks
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