This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes.
A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix, and is sometimes made with oil or water to form a paste.
Starting with whole spices, the various nuts and seeds and dried red chile peppers, then pan-roasting, grinding, and mixing them will produce the most authentic berbere. However, perfectly satisfactory results can be obtained using already ground or powdered spices.
Red wine seems to be a non-Ethiopian addition, but it works well.
Yield and prep time is estimated.