Berbere Mix

A spice combination that conquers chefs from the springs of the Nile to Sydney and New York with a power that only Africa can create. Spicy and aromatic, with a pronounced exotic profile, it will immerse you into the warm evening atmosphere of the Ethiopian Plateau.

Ingredients:

paprika, nigella, chili, coriander, onion, fenugreek, ajwain, garlic, ginger, green cardamom, allspice, cinnamon, black pepper, cloves, nutmeg

Net weight: 50 g

    Ethiopian cuisine

    With a history dating back thousands of years, Ethiopian cuisine is one of the oldest and most diverse in Africa. From stews and curries to injera, Ethiopian cuisine has something for everyone. Ethiopian dishes are rich and aromatic, and the spices used add flavor, aroma and heat at the same time.

    Injera flatbread is a staple food in Ethiopia. Made from teff flour and sourdough , it is soft and porous and is used to scoop stews, curries and other dishes. The flavor of sourdough in injera complements the flavors of the dishes it is paired with, making it an essential part of the Ethiopian dining experience.

    One of the most popular Ethiopian dishes is Doro Wat, a rich and spicy chicken stew. Prepared with berbere, onion, garlic, ginger and other spices, Doro Wat is a flavorful and filling dish, enjoyed all over the world. Kitfo is a dish made from raw, minced or very coarsely chopped beef, served with injera or bread.

    Vegetarian dishes are also a staple of Ethiopian cuisine and include a variety of vegetables, legumes and spices. Shiro Wat is a stew of chickpeas, spices and berbere, and Atkilt Wat is a dish with sauteed carrots, potatoes and cabbage.

    There are also many street foods and snacks in Ethiopia such as fried or baked samosas, stuffed with vegetables, meat or cheese as well as injera rolls with a variety of fillings made for a convenient and tasty breakfast.

    Doro Wat (Spicy Chicken Stew)

    Ingredients
    • 1.4 kg deboned chicken thighs
    • 400 g onion
    • 1 tbsp. grated ginger
    • 1 tbsp. grated garlic
    • 1 tbsp. tomato puree
    • 3 tbsp. Berbere spice mix
    • 200 g ghee/butter
    • salt
    • flatbread or injera
    Preparation
    1. Cut the chicken into large pieces.
    2. Grate garlic and ginger so that you get 1 tbsp. from each one.
    3. Blend the onion or grate it on a fine grater.
    Cooking
    1. In a dry non-stick pan, heated to medium, add the onion and cook for 15-20 minutes, stirring often until all the moisture is gone.
    2. Add ghee/butter and mix well.
    3. Add the grated garlic and ginger and cook for 2-3 minutes.
    4. Mix the tomato puree and cook for 3-4 minutes.
    5. Add 3 tbsp. Berbere spice mix and salt and mix well.
    6. Add the chicken and coat well with the onion mixture.
    7. Pour 2 cups of warm water, cover and cook for about 40 minutes until the chicken is completely done.
    8. Take out the chicken pieces and shred them with two forks (optional).
    9. Return the chicken to the sauce, squeeze the juice of one lime and mix. Taste for salt and add more if needed.
    10. Serve with thin bread or injera.

    Ethiopian lentils with Berbere (Misir Wat)

    Ingredients
    • 250 g red lentils
    • 250 g carrots
    • 2 onion
    • 3-4 garlic cloves
    • 3 tbsp. Berbere spice mix
    • oil
    • salt and black pepper
    • flatbread or injera
    • fresh coriander (optional)
    Preparation
    1. Finely chop the onion and carrots.
    2. Grate the garlic.
    Cooking
    1. In a dry pan, heated to medium, add the onion and cook for about 5 minutes, stirring often.
    2. Add 100 ml oil and grated garlic, mix well and add 3 tbsp. Berbere Spice mix.
    3. Stir for 30 seconds, pour 1 cup of water and chopped carrots, reduce heat to low and cook for about 15 minutes, stirring often. If necessary, add more water so that the spices don’t burn.
    4. Add lentils to the pan together with 750 ml warm water. Cook for 10 minutes on medium heat after boiling and stir occasionally. You should get a relatively thick consistency.
    5. Serve with flatbread or originally on top of injera.

    Ethiopian beef tibs with Berbere

    Ingredients
    • 900 g beef tenderloin
    • 500 g red onion
    • 1 tbsp. grated ginger
    • 1 tbsp. grated garlic
    • 4 tbsp. Berbere spice mix
    • 400 g grated tomatoes
    • 1 whole tomato
    • 200 g spinach
    • 2 tbsp. butter/ghee
    • oil
    • salt and black pepper
    • fresh coriander (optional)
    • chili (optional)
    • flatbread or injera
    Preparation
    1. Cut the meat into cubes about 2 cm.
    2. Cut the onion into thin half moons.
    3. Grate garlic and ginger so that you get 1 tbsp. from each one.
    4. Finely chop or grate 400 g of tomatoes.
    5. Remove the seeds and watery parts of one tomato and dice the flesh.
    Cooking
    1. In a pan heat 2 tbsp. oil on medium heat and in it sear the meat for 2-3 minutes.
    2. Sprinkle the meat with 2 tbsp. Berbere spice mix, mix well and take out of the pan.
    3. In the same pan cook the spinach for 2-3 minutes and pour over the meat.
    4. Heat 2 tbsp. butter/ghee. And the onion and sweat for 4-5 minutes.
    5. Add garlic and ginger and cook 2-3 minutes more.
    6. Add chopped tomatoes, 1-2 tbsp. Berbere spice mix and optionally chilli pepper and stir for 2-3 minutes.
    7. Return meat and spinach to the pan, add diced deseeded tomato and cook for 2-3 minutes.
    8. Serve with flatbread or originally on top of injera. Sprinkle with fresh coriander.
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