Berbere Recipe – Eats Now

Name: Berbere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/4 cup water (omit if making dry berbere) or 1/4 cup red wine (omit if making dry berbere)

Servings: persons

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 1/4 cup water (omit if making dry berbere) or 1/4 cup red wine (omit if making dry berbere)

1
In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
2
Remove from heat and allow to cool.
3
If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
4
Store the berbere powder in a tightly-sealed container.
5
If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
6
Grind together in a blender or with a mortar and pestle.
7
Store the berbere paste in a tightly-sealed container.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 teaspoon ground allspice, 3/4 teaspoon ground cardamom, 1/8 teaspoon ground cinnamon (optional), 1/8 teaspoon ground cloves, and more.

Yes, Berbere falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Berbere

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