Harari & Ethiopian Muslim
Berbere
An Ethiopian spice blend of red chilies, seasoned with cumin and cardamom and cooked in a pan.
7 min · Serves 8 · Medium
8
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 2 min · 7 min total
- medium
- 1
In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
- 2
Remove the pan from the heat and cool for 5 minutes. Discard the stems from the chiles. In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
- 3
Mix in the remaining ingredients. Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
