What curry is to India, Berbere is to Ethiopia. In Ethiopia, berbere recipes vary by region and household; some of these recipes are so closely guarded that family members are forbidden to talk about the ingredients. Making berbere can be a community event where peppers are dried out on lawns and shared with neighbors – a process that can take up to three days. Berbere is often combined with onions, a delicious base that is at the core of Ethiopian cooking. If the task of finding, buying, and grinding these spices together seems to daunting, berbere is available at many Ethiopian stores in our area. But for the rest of you here is the recipe.
Ingredients
- 1/2 tsp whole allspice
- 1 tsp cumin
- 1 tsp fenugreek
- 2 tsp ground ginger
- 2 tsp onion powder
- 1 tsp ground cardamom
- 1 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp garlic powder
- 1/2 cup dried serrano or New Mexico chillies, ground fine
- 2 Tbsp salt
- 1/4 cup paprika
Preparation
Grind allspice, cumin and fenugreek. Combine with all remaining ingredients and mix to blend. Store in an airtight container. Yields 1 cup.
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