Chilli and Spice Paste


Preparation info
  • Makes

    100 ml

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Berberé is eaten all over Ethiopia as a condiment and seasoning mixture in cooking. In addition to its smouldering brew of hot chillies, Berberé is given distinction by an array of fragrant spices.


  • 50 g/2 oz small dried hot red chillies
  • 1 teaspoon cumin


  1. Remove the stems and seeds from the chillies. Cover with boiling water and leave for 30 minutes to soften.
  2. Toast the cumin in a dry heavy pan until the colour darkens and the aroma becomes more fragrant.
  3. Drain the chillies, reserving some of the liquid. In a blender or processor purée the softened chillies, adding the onion, garlic, toasted cumin, oth