Berbere Recipes

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BERBERE



Berbere image

Berbere is the primary spice mix from Ethiopia and Eritrea. Every region and family makes their own version, but they're all a great balance of warmth and spice. This version, made with toasted ground spices rather than whole, comes together very quickly and will keep in your pantry for several months. Use it as a spice rub or as a base for soups and stews.

Provided by Food Network

Time 10m

Yield 1/2 cup

Number Of Ingredients 14

1/4 cup New Mexico chile powder
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon granulated onion
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg

Steps:

  • Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.

BERBERE (ETHIOPIAN SPICE)



Berbere (Ethiopian Spice) image

For those of you who have difficulty locating berbere in your local grocery store, this recipe is a good substitute that is easy to make. Note that it is quite spicy, so use to taste. This spice combination is used in many Ethiopian dishes including doro wat, an Ethiopian chicken dish.

Provided by Twin Cities

Categories     World Cuisine Recipes     African

Time 10m

Yield 24

Number Of Ingredients 11

1 cup red chili powder
½ cup paprika
1 tablespoon salt
1 teaspoon ground fenugreek
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground cardamom
½ teaspoon garlic powder
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon

Steps:

  • Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.

Nutrition Facts : Calories 25.2 calories, Carbohydrate 4.6 g, Fat 1.2 g, Fiber 2.8 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 345.2 mg, Sugar 0.7 g

BERBERE SPICE BLEND



Berbere Spice Blend image

I love berbere spice, a classic Ethiopian spice blend, but it never occurred to me to make my own. Actually, authentic berbere spice would use whole spice seeds/pods, toasted, and ground. But I usually toast the spices during the cooking process. Berbere is one of the most delicious and versatile spice mixes ever.

Provided by Chef John

Categories     World Cuisine Recipes     African

Time 32m

Yield 48

Number Of Ingredients 14

½ cup ground dried New Mexico chiles
¼ cup paprika
1 tablespoon cayenne pepper
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon ground fenugreek
½ teaspoon garlic powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves

Steps:

  • Place the ground chilies, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, nutmeg, allspice, and cloves. Gently whisk together until thoroughly mixed.
  • Store in an airtight container, preferably glass.

Nutrition Facts : Calories 3.3 calories, Carbohydrate 0.6 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 0.1 g

BERBERE



Berbere image

This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes. A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix, and is sometimes made with oil or water to form a paste. Starting with whole spices, the various nuts and seeds and dried red chile peppers, then pan-roasting, grinding, and mixing them will produce the most authentic berbere. However, perfectly satisfactory results can be obtained using already ground or powdered spices. Red wine seems to be a non-Ethiopian addition, but it works well. Yield and prep time is estimated.

Provided by Chabear01

Categories     Sauces

Time 30m

Yield 1/2 cup

Number Of Ingredients 16

1/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon (optional)
1/8 teaspoon ground cloves
1/2 teaspoon ground coriander (optional)
1/2 teaspoon ground cumin (optional)
1 teaspoon ground fenugreek
1/4 teaspoon ground nutmeg (optional)
1/2 teaspoon ground black pepper
1/4 teaspoon ground turmeric
4 -6 tablespoons of a combination ground cayenne pepper (red pepper, dried chile peppers, or red pepper flakes) or 4 -6 tablespoons paprika (red pepper, dried chile peppers, or red pepper flakes)
1 tablespoon salt
1 teaspoon fresh ginger (peeled and grated)
2 tablespoons onions (optional) or 2 tablespoons shallots, finely chopped, omit if making dry berbere (optional)
1 teaspoon garlic, minced, use dried garlic if making dry berbere (optional)
1/4 cup water (omit if making dry berbere) or 1/4 cup red wine (omit if making dry berbere)

Steps:

  • In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
  • Remove from heat and allow to cool.
  • If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
  • Store the berbere powder in a tightly-sealed container.
  • If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
  • Grind together in a blender or with a mortar and pestle.
  • Store the berbere paste in a tightly-sealed container.

BERBERE



Berbere image

Make and share this Berbere recipe from Food.com.

Provided by LikeItLoveIt

Categories     Ethiopian

Time 7m

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons cumin seeds
4 whole cloves
3/4 teaspoon cardamom seed
1/2 teaspoon whole black peppercorn
1/4 teaspoon whole allspice
1 teaspoon fenugreek seeds
1/2 teaspoon coriander seed
8 -10 small dried red chilies
1/2 teaspoon grated fresh gingerroot or 1 teaspoon dried gingerroot
1/4 teaspoon turmeric
1 teaspoon salt
2 1/2 tablespoons sweet Hungarian paprika
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves

Steps:

  • In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
  • Remove the pan from the heat and cool for 5 minutes.
  • Discard the stems from the chiles.
  • In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
  • Mix in the remaining ingredients.
  • Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.

BERBERE



Berbere image

Berbere is the traditional Ethiopian seasoning for lentils and beans. You can use it with just about any combination of vegetables, whole grains, and legumes.

Provided by Angela Marie

Categories     Beans

Time 15m

Yield 1/4 cup

Number Of Ingredients 9

3 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper (to taste)

Steps:

  • Mix all ingredients together in a small bowl. Store in an airtight container.

Nutrition Facts : Calories 475.6, Fat 22, SaturatedFat 5.2, Sodium 80.2, Carbohydrate 84.7, Fiber 47.8, Sugar 12.7, Protein 19

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