Ethiopia • Africa • easy • 25 mins
Ethiopia Berbere
Description
Berbere is a quintessential Ethiopian spice blend that embodies the rich flavors and culinary traditions of the country. It is a key ingredient in many Ethiopian dishes, adding warmth and depth, and is often used in stews and sauces, symbolizing the heart of Ethiopian cooking.
Ingredients
- 3 tablespoons paprika
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 tablespoon ground black pepper
- 1 tablespoon ground allspice
- 1 tablespoon fenugreek seeds
- 1 tablespoon cardamom pods
- 1 teaspoon ground cloves
- 1 teaspoon cayenne pepper (adjust for heat preference)
- 1 teaspoon salt
Instructions
- Start by toasting the fenugreek seeds and cardamom pods in a dry skillet over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.
- Once toasted, allow them to cool slightly, then grind them into a fine powder using a spice grinder or mortar and pestle.
- In a mixing bowl, combine the ground fenugreek and cardamom with the remaining spices: paprika, cumin, coriander, ginger, cinnamon, black pepper, allspice, cloves, cayenne pepper, and salt.
- Mix well until all spices are evenly combined.
- Store the berbere in an airtight container in a cool, dark place for up to six months.
Nutritional Information
Calories: 15 per serving
Servings: 10
Dietary: dairy-free, gluten-free, vegan
⚠️ Allergens: none
Health Benefits
Berbere is rich in spices that are known for their anti-inflammatory and antioxidant properties, primarily due to ingredients like paprika, ginger, and cinnamon. The blend of cumin and coriander aids in digestion and promotes gut health. Additionally, being dairy-free, gluten-free, and vegan makes it suitable for various dietary needs, while its low calorie count allows for flavorful seasoning without significant calorie intake.
Cultural Significance
Berbere is not just a spice mix; it represents the essence of Ethiopian cuisine and is often associated with communal meals and hospitality. It is used in various traditional dishes, including Doro Wat (spicy chicken stew), and reflects the diverse agricultural heritage of Ethiopia.
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