AI-generated image
Berbere
Ethiopia's red chilli spice blend of toasted dried chillies, fenugreek and warm spices
Berbere is the red, warmly spiced powder that gives Ethiopian wats their colour and heat. In markets like Addis Mercato, women sell it by the scoop, and in Gojjam and Gondar families still dry chillies on rooftops and grind their own mix once a year. Each household's version differs, but most combine hot dried red chillies with paprika, fenugreek, coriander, cardamom, ginger, cloves and allspice. This quick home version toasts whole spices and grinds them with ready-ground chilli. The hotter blend mitmita (bird's eye chilli, cardamom, cloves and salt) is its fiery cousin for sprinkling at the table. Chef's tip: toast the whole spices only until they smell fragrant; once fenugreek turns dark brown it becomes bitter.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 12
Ingredients
Method
0/6 doneStep 1: Toast 8 dried red chillies (such as Kashmiri or guajillo) in a dry frying pan over a medium-low heat for 2–3 minutes, pressing them flat, until they darken slightly and smell smoky. Set aside.
3 minStep 2: In the same pan toast 1 tbsp coriander seeds, 1 tsp fenugreek seeds, 6 cardamom pods, 4 cloves, 6 allspice berries, 1 tsp black peppercorns and 1 tsp cumin seeds over a medium-low heat for 2–3 minutes, shaking the pan, until fragrant and the fenugreek is golden. Overtoasting is the common mistake: if the fenugreek goes dark brown, start again.
3 minStep 3: Tip onto a plate and let cool for 5 minutes; warm spices grind to a paste instead of a powder.
Step 4: Grind the chillies and whole spices in a spice grinder to a fine powder, in batches if needed.
3 minStep 5: Mix with 3 tbsp sweet paprika, 1 tbsp cayenne pepper, 1 tsp ground ginger, ¼ tsp ground cinnamon, ¼ tsp ground nutmeg and 1 tsp salt. Sift if you want it very fine.
Step 6: Store in a clean, airtight jar away from light for up to 3 months.
Nutrition per serving
- Calories
- 15 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does berbere take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of fenugreek seeds?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegetable brown stock
A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
Chaat masala
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.