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Berbere
Appears in
Published 2008
This is a classic Ethiopian and Eritrean blend, combining elements from Arabic and Indian cuisines. It is a complex mix β sweet, pungent and very peppery, containing long pepper and black pepper as well as chillies. Sweetness comes from allspice, nutmeg and cinnamon, while fenugreek, ginger, ajowan, cloves, cumin and coriander provide a basic pungency.
Berbere is the indispensable seasoning for Ethiopian stews called wots, the mainstay of the cuisine. It is also used as a coating for grilled fish or meat, and as a condiment for soups, rice, vegetables and fish.
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