1/1 Photo of Berbere
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.
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Units: US | Metric
- 1/4 teaspoon ground allspice
- 3/4 teaspoon ground cardamom
- 1/8 teaspoon ground cinnamon (optional)
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground coriander (optional)
- 1/2 teaspoon ground cumin (optional)
- 1 teaspoon ground fenugreek
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground turmeric
- 4 -6 tablespoons of a combination ground cayenne pepper (red pepper, dried chile peppers, or red pepper flakes) or 4 -6 tablespoons paprika (red pepper, dried chile peppers, or red pepper flakes)
- 1 tablespoon salt
- 1 teaspoon fresh ginger (peeled and grated)
- 2 tablespoons onions (optional) or 2 tablespoons shallots, finely chopped, omit if making dry berbere (optional)
- 1 teaspoon garlic, minced, use dried garlic if making dry berbere (optional)
- 1/4 cup oil or 1/4 cup water (omit if making dry berbere) or 1/4 cup red wine (omit if making dry berbere)
- 1In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
- 2Remove from heat and allow to cool.
- 3If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
- 4Store the berbere powder in a tightly-sealed container.
- 5If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
- 6Grind together in a blender or with a mortar and pestle.
- 7Store the berbere paste in a tightly-sealed container.
Nutritional Facts for Berbere
Serving Size: 1 (129 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1148.3
- Calories from Fat 1056
- Total Fat 117.4 g
- Saturated Fat 15.7 g
- Cholesterol 0.0 mg
- Sodium 13975.0 mg
- Total Carbohydrate 34.1 g
- Dietary Fiber 15.4 g
- Sugars 4.5 g
- Protein 7.6 g