I love Ethiopian food, and I cook a lot of Ethiopian dishes, but I never made Berbere before. It was simple to make, I know the ingredients, and it is delicious!!
Berbere
300 grams dry chiles. I used a combination of California Red Chiles and Guajillo. You can use more if you like more spicy.
1/3 cup dried shallots
1/3 cup dried ginger
1/3 cup dried garlic
1/3 cup Coriander seed
1/3 cup black caraway seeds (Nigella seed)
1/3 cup Carom seeds (Ajwain)
1/2 Tablespoon Ethiopian basil
1/2 Tablespoon cinnamon
1/2 Tablespoon dried Rosemary
1/2 Tablespoon fenugreek
1/2 Teaspoon rue seed
1/2 Tablespoon black cardamom
1/2 Teaspoon ground cumin
In a iron cast pan, toast every ingredient separately for 2-4 minutes. Let them cool, and grind them together. Mix it well. ENJOY with injeera!!
I love berbere and gotta get some of the ingredients to make this too! Thank you for sharing the recipe :-))
ReplyDeleteI spent three weeks in Ethiopia a few years ago and the food there was for the most part dull, bland and uninteresting and the worst “food” ever inflicted on man is injera! There is still a bit of a legacy from the Italian occupation of what was then Abyssinia and the Italian food I had there was the best I had, and even it was mediocre.
ReplyDeleteI've never had Ethiopian food. The spices look very interesting.
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