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).
- Berbere Onion Soup
- Grilled Beef Suya - African Spiced Beef Kabobs
- Berbere Paste
Make this paste that 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!) .
- 3 teaspoons Herbie's Berbere
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 teaspoons salt
- 3 Tablespoons red wine
- sweet paprika
- 1 teaspoon cayenne (or more)
- 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.