BERBERE (“hot” in Amharic, an Ethiopian spice powder)

Condiments, spice blends, berbere, dry 1 Condiments, spice blends, berbere, dry 2

Beware, this is “wicked hot”.

1 teaspoon powdered ginger

1 tablespoon red pepper flakes (use 1 teaspoon for milder spice)

1 teaspoon ground cardamom

2 teaspoons ground coriander

1 tablespoon star anise, crushed

1 teaspoon turmeric

1 tablespoon dry mustard

1 teaspoon fenugreek seeds, crushed (optional)

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon allspice

2 tablespoons cayenne pepper (use 1 teaspoon, or less, for milder spice)

1 tablespoon freshly cracked black pepper

2 tablespoons salt

½ cup paprika

1. Combine all the dry spices, from ginger through paprika, in a bowl and mix well.

 Condiments, spice blends, berbere, wet 1  Condiments, spice blends, berbere, wet 2

NOTE: To transform the powder into a paste, cook the combined spices in a large saute pan over medium heat for 2 to 3 minutes, until they are heated through completely. Add ½ cup red wine to the spice mixture and cook 2 to 3 minutes, stirring constantly, until a uniform paste is formed. Remove the spice paste from the heat and allow it to cool. Add 4 tablespoons peanut oil and ¼ cup fresh orange juice and mix well. The paste should be the consistency of wet sand.

adapted from Chris Schlesinger and John Willoughby, The Thrill of the Grill

Leave a Reply