Use this coarsely ground African spice blend pronounced as “ber-beray”, as a coating on meat before cooking or as a base for our Berbere paste recipe.
Berbere is the most popular spice for Ethiopian cooking (hot and spicy). It is a blend of red chili, garlic, salt and more; used to make Sega wot (beef stew), Doro wot (chicken stew), Kik wot (red lintel stew).
3 teaspoons Herbie's Berbere 1 onion, chopped 2 garlic cloves, chopped 2 teaspoons salt 3 Tablespoons red wine 200g sweet paprika 1 teaspoon cayenne (or more) 300ml water
Roast the Berbere spices in a hot, dry pan for one minute, then process to a paste with the onion, garlic, salt and wine.
Stir in the paprika, cayenne pepper and cold water.
Cook over low-moderate heat, stirring constantly, for 15-20 minutes, until the onion is cooked. (Taste and add more salt or cayenne to taste.)
When cool, transfer paste to a screw-top jar and cover with a film of oil. This will keep in the refrigerator for up to six months.
Add a tablespoon or more to stews and casseroles for a hearty, spicy flavor. (Has more oomph than tomato paste!) .