Berbere is a spicy hot spice mix that is central to most of Ethiopian cooking. Even though several versions of the spice mix exist, this one can be made using most of the commonly and locally available ingredients. This aromatic and flavorful seasoning serves as a perfect dry rub for fish, poultry, and meats. It can also be used in curries and stews to kick them up a few notches. If you are faint at heart when it comes to spice levels, tone it down by reducing the number of red chilies or use the milder variety.
2 tsp coriander seeds
1 tsp cumin seeds
½ tsp fenugreek seeds
1 tsp black peppercorns
2 whole allspice berries
4 green cardamom pods
1-in stick of cinnamon
½ of whole nutmeg
4 cloves
5 dried red chilies
3 tbsp sweet paprika
1 tsp salt
½ tsp ginger powder
1 tsp turmeric powder
1 In a heavy pan over medium-high heat, toast the coriander seeds, cumin seeds, peppercorns, allspice berries, cardamon pods, nutmeg, cinnamon, cloves, and red chilies until very fragrant, about 3 minutes. Constantly shake the make to ensure that the ingredients do not burn. Transfer to a bowl and allow to cool completely.
2 Grind the cooled spices to a fine powder in a spice grinder. Add the paprika, salt, ginger powder, and turmeric powder to the ground spices and continue grinding for about 30 seconds.
3 Store in an airtight container in a dark place or a refrigerator. The Berbere spice mix should stay fresh for about 6 months.
Comentários