Berberè
Berberè is a mixture of spices, and it’s a staple of Eritrean and Ethiopian cuisine. Its preparation is very easy, and the flavour is spectacular!
The original recipe requires roasting the seeds, I tried it, but the aroma given off by the seeds was very strong, also a litle bit annoying; I have to thank Mussie, who explained me that powdered spices have already been roasted and was also very patient explaining me the secrets of the Ethiopian cuisine…or better I have to thank his wife, as from the very first questions I realized that he doesn’t know anything abot cooking!
Ingredients:
– 2 teaspoons cumin seeds (or powder)
– 1 tsp cardamom powder
– 1/2 teaspoon allspice powder
– 1 tsp coriander powder
– 1 teaspoon black pepper
– 10/15 peppercorns or 5 teaspoons chili powder
– 8 cloves or 1 teaspoon powdered cloves
– 1 teaspoon ground ginger
– 1 tsp turmeric powder
– 1 teaspoon salt
– 3 tablespoons sweet paprika or hot (if you resist, it’s better hot!)
– 1/2 teaspoon cinnamon
Method:
In a blender, pulverize peppercorns and cloves with caraway seeds, mix the remaining ingredients in a jar and don’t use the mixture for at least 3 days. If you find cumin seeds powder (I found it) just mix everything without using the mixer.
Interesting…I wonder whether I could use it with European dishes as well…
Spectacular indeed!!! I am sure it’s very good. I shall try. Thank you!