Berbere is an Ethiopian and Eritrean spice blend based on dried chilies, with garlic, ginger, fenugreek and other warm spices. It gives stews their deep red color and heat.
- Main ingredients
- Chilies, fenugreek, garlic, ginger, coriander, cardamom and more
- Origin
- Ethiopia and Eritrea
- Flavor
- Hot, warm, slightly sweet
- Color
- Deep red
- Used in
- Wat (stews), kitfo, lentils
History
Chilies reached Ethiopia from the Americas centuries ago and joined older spices in local cooking. Berbere developed as a blend that combined them, and every family traditionally makes its own mix.
Where it comes from
Ethiopia and Eritrea.
Where it is used most
Doro wat (chicken stew), misir wat (red lentil stew), shiro and many other dishes, usually eaten with injera.
Varieties and types
Recipes vary greatly in heat and spice combination. Some are mild, some very hot.
Flavor and how to use it
Cook in oil or niter kibbeh (spiced clarified butter) for a few minutes to release flavor, taking care not to burn it. Add gradually and taste.
Buying, storing and substitutes
Keep in an airtight jar away from light for a few months. A mix of paprika, chili powder, ginger, fenugreek and cinnamon can stand in.
Recipes that use it
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