African berbere

Preparation info
  • Makes

    5 tablespoons

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

This complex blend from Ethiopia and the Arabian Gulf States bears a close resemblance to the masala mixes of India and is used in much the same way as a coating for fried meats, in stews, in soups and with baked fish. Bring your next barbecue to life with it!


  • 12 large dried chillies
  • 6 cloves
  • 2 teaspoons coriander seeds


Dry-roast whole spices over gentle heat until aromatic and just beginning to colour. Cool. Grind to a fine powder, then mix in remaining spices. Store in a sealed jar.