Berbere Spice Mix

This is one of the staple spice powders used all over Northern Africa. I love the taste of Berbere. It is versatile and adds a fantastic zing to the dish. You can use it as a dry rub on BBQ'd meat or vegetables, or add it to couscous, stews, and tagines. Here is an excellent recipe.

However, you can take the easy way out and order this at Brundo; they have an excellent version of this spice blend.

This cookbook is where I learned to appreciate the diverse cuisines of Africa. It is filled with excellent dishes that span the continent, a cookbook that every chef should have.

Makes 1 cup

Marcus Samuelsson's cookbook is the original bible of African cuisine, having won virtually every cookbook award available. Packed with recipes from across the continent, this cookbook is filled with wonderful, authentic recipes. To me, this book is not just a collection of outstanding recipes, but a chef's love of his culture and origins. For those unfamiliar with the chef, he was adopted by Swedish parents from Ethiopia. He pursued a culinary career, focusing on the cuisine of his origins.

For more recipes from this amazing cookbook, click here.

Ingredients:

1 teaspoon fenugreek seeds

1/2 cup dried serrano chiles, or other chili of your choice. You can adjust the amount to suit your palate.

1/2 teaspoon whole cloves

1 large stick of cinnamon

1/2 teaspoon whole allspice

1/2 cup paprika

2 tablespoons ground ginger

2 tablespoons onion powder

1 tablespoon green cardamom pods

1 teaspoon ground nutmeg

1/2 teaspoon garlic powder

1/2 teaspoon whole cloves

1/2 teaspoon whole allspice

2 tablespoons salt

Heat a small frying pan and roast the whole spices individually. Allow to cool completely. Grind them in a small coffee mill or spice grinder. Mix with all the other spices.

This mix should keep in an airtight jar for months.