This is one of the staple spice powders used all over Northern Africa. I love the taste of Berbere. It is versatile and add a wonderful zing to the dish. You can use it as a dry rub on BBQ'ed meat or vegetables, add it to couscous or 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 start enjoying the varied cuisines of Africa. It is filled with wonderful dishes that span the continent, a cookbook that every chef should have.
Makes 1 cup
For more recipes from this 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 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 large stick cinnamon
1/2 teaspoon whole allspice
2 tablespoons salt
Heat a small frying pan and individually roast the whole spices. Allow to cool completely. Grind them in a small coffee mill or spice grinder. Mix will all the other spices.
this mix should keep in an airtight jar for months.
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