Monday, 9 July 2012

Berbere - An Ethiopian Spice Blend


I am going to making an Ethiopian dish called Doro Wot in the next few days and the recipes requires either two chillies or Berbere. Berbere is a mix of chili and spices blended together and added to  many Ethiopian dishes.

When I read what went into Berbere I decided that it would add more flavour to the Doro Wot and as it lasts for up to 6 months in a sealed jar I thought why not make some, rather than just using chillies in the dish. Also I can use the Berbere in other dishes to add flavour and a kick.

This is a very hot spicy mix, because of the cayenne pepper, but you can use less cayenne to stop if from being too hot for you. But you are only adding 1 or 2 teaspoons into a recipe so it will be milder in heat when other ingredients are added.

1tsp ground ginger
½tsp ground coriander
½tsp ground cardamon
½tsp fenugreek seeds
½tsp grated nutmeg
¼tsp ground cinnamon
¼tsp ground cloves
¼tsp all spice
4tbsp cayenne pepper
1tsp freshly ground pepper
2tbsp paprika

In a heavy based saucepan toast the following on a low heat, for 4-5 minutes stirring continuously to stop them from burning, ginger, cardamon, coriander, fenugreek, nutmeg, cloves, cinnamon and all spice.


Then add the cayenne pepper, black pepper and paprika and gently cook for 10-15 minutes and stir occasionally to stop the blend from burning



Allow to cool and store in a tightly covered glass, you can store it for about 6 months in the fridge.

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