The spice mixture known as berbere is a staple in ethiopian and eritrean cuisine. The spicy mix of red chilis, garlic, ginger, coriander, basil and fenugreek is popular in vegan dishes where it adds both heat and mild sweetness. There are many variations on the spice mixture that vary with family recipes. The spice mixture is added to stews with lentils, chickpeas or split peas such as wat or tsebhi. It can also be used to spcie up meat or chicken dishes like doro wat
Meaza Berbere is a traditional ethiopian spice mixture used in ethiopian and eritrean dishes.
Berbere is a traditional Ethiopian spice mixture used in Ethiopian and Eritrean dishes. It’s spicy, sweet, and made from red chilis, garlic, ginger, coriander, basil and fenugreek.
Meaza Berbere can be found in the spice section of grocery stores or online if you don’t have an Ethiopian market near you.
the spicy mix of red chilis, garlic, ginger, coriander, basil and fenugreek is popular in vegan dishes where it adds both heat and mild sweetness.
Meaza Berbere, a staple of Ethiopian cuisine, is a spice mixture that’s popular in vegan dishes where it adds both heat and mild sweetness. It’s traditionally used with vegetables such as kale or collard greens to make a quick, delicious dish called yebeg alicha (Ethiopian stew), which can be eaten with injera (bread).
The spicy mix of red chilis, garlic, ginger, coriander, basil and fenugreek is made by first toasting the spices until aromatic before grinding them all together for maximum flavor. You can store berbere for up to six months at room temperature in an airtight container or freeze for up to six months if you have some left over after cooking Ethiopian food once or twice!
When I was growing up in Ethiopia, berbere was a staple in our home. It was a mixture of spices that was ground and used to add flavor to all kinds of dishes like wot and tibs. There were many variations on the spice mixture that varied with family recipes. In some families, they even added different ingredients to create what we called “special” berbere, which usually meant there were extra types of chilies or other spices added in order to give it more heat!
the spice mixture is added to stews with lentils, chickpeas or split peas such as wat or tsebhi.
This spicy mix of red chilis, garlic, ginger, coriander, basil and fenugreek is added to stews with lentils, chickpeas or split peas such as wat or tsebhi. It’s also used in ethiopian and eritrean dishes.
it can also be used to spcie up meat or chicken dishes like doro wat.
“It can also be used to spcie up meat or chicken dishes like doro wat.“
Doro wat is a spicy chicken stew that Ethiopians love and foreigners tend to find too hot for their taste. It’s made with berbere, onion, garlic and ginger. (Ethiopian food uses lots of garlic.)
Berbere is a delicious, versatile and essential spice blend that will turn any dish from boring to fantastic. It can be used in stews, sauces and soups or sprinkled on top of rice dishes like misir wat (red lentil stew). One thing that makes berbere stand out from other spice mixes is its unique flavor profile. The blend of spices gives it a complex combination of heat and sweetness that makes every bite taste fresh!