Aaaaaaaaand Global Feasts Ethiopia recipes officially begin! First up, the heart and soul of Ethiopian wots, homemade berbere. Berbere is a fiery Ethiopian spice blend used throughout so much of Ethiopian cooking. It consists largely of ground red chiles, onion powder, fenugreek, and paprika.
So, I believe this is a pretty authentic berbere recipe. I scoured the interwebs and found SO many different recipes with different ingredients! I sort of blended all of the recipes I found together to make my own version, which I have really fallen head over heels for. Mine didn’t end up that rich red hue that I have seen in photos, but I’m still a mega-fan.
It’s really no secret around here that I am absolutely gaga for a good Indian dish. I go through curry powder like crazy in my house, and keep a stock of naan in the freezer at all times. THIS berbere though, it’s like a deeper, more elevated curry powder. I can honestly say that I may have replaced my go to curry powder with berbere!
- 2 teaspoons fenugreek seeds
- 1 teaspoon black peppercorns
- 10 whole cloves
- 16 dried spicy red finger chiles, stems removed
- 3 teaspoons ground coriander
- ½ teaspoon ground allspice
- 2 teaspoons ground cardamom
- 4 Tablespoons onion powder
- 6 Tablespoons paprika
- 1 Tablespoon garlic salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Combine fenugreek seeds, peppercorns, and cloves in a small frying pan. Heat over medium high heat until fragrant and toasted, about 3 minutes. Do not burn. Set aside.
- Grind the red chiles in a spice grinder or coffee grinder. Add the toasted spices and grind until fine.
- In a medium bowl, combine the chile mixture with the remaining ingredients. Whisk together until well blended.
- Store in an airtight container.
Still to come this week for Global Feasts Ethiopia: doro wot, a spiced chicken stew, and misir wot, a spiced lentil tomato stew. I used lots of this awesome berbere in both dishes!
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