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.
Cooks' Note
Store in an airtight container in the refrigerator for up to 3 months.
Recipe information
Yield
Makes 1 cup
Ingredients
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
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.
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.
