When we think of going out for dinner or preparing a home cooked meal, rarely does the prospect of Ethiopian food arise. If you’ve never experienced Ethiopian I’ve included a little introductory video.
Now Ethiopians are master culinary tacticians. Their innovative use of spices delivers food with unmatched flavour and complexity. In this short post I’ll focus on a common East African spice blend called Berbere, This amazing spice blend lends Ethiopian food its unique character. The ingredients are simple enough:
- 1/2 teaspoon fenugreek
- 1/2 cup ground dried chilles
- 1/4 cup paprika
- 1 tablespoon salt
- 1 teaspoon ground ginger
- 1 teaspoon onion powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
This great video will walk you through the process.
I cannot stress this enough: Spice blend recipes are rough guides. You should be able to add or subtract any spice you wish and make it your own. This is an awesome way to develop your palate and discover new flavours.
I’ve also found am insightful blog post which gives a great, albeit slightly different version of the blend.