Berbere Recipes

BERBERE

Steps:

• Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer.

BERBERE (ETHIOPIAN SPICE)

Steps:

• Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.

ETHIOPIAN SPICE MIX (BERBERE)

Steps:

• Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.

BERBERE SPICED CHICKEN BREASTS

Steps:

• Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast (see Cook's Note for recipe link).
• Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish.
• Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.

BERBERE SPICE BLEND

Steps:

• Place the ground chilies, paprika, and cayenne pepper into a bowl; stir. Add onion powder, ginger, cumin, coriander, cardamom, fenugreek, garlic powder, cinnamon, nutmeg, allspice, and cloves. Gently whisk together until thoroughly mixed.
• Store in an airtight container, preferably glass.

BERBERE SPICE MIX (ETHIOPIAN)

Steps:

• Combine and whisk together all ingredients.
• Store in airtight container.

BERBERE

Steps:

• In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching.
• Remove from heat and allow to cool.
• If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle.
• Store the berbere powder in a tightly-sealed container.
• If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine).
• Grind together in a blender or with a mortar and pestle.
• Store the berbere paste in a tightly-sealed container.

BERBERE

Steps:

• In a small frying pan, on medium-low heat, toast the cumin, whole cloves, cardamom, peppercorns, allspice, fenugreek, and coriander for about 2 minutes, stirring constantly.
• Remove the pan from the heat and cool for 5 minutes.
• Discard the stems from the chiles.
• In a spice grinder or with a morter and pestle, finely grind together the toasted spices and the chiles.
• Mix in the remaining ingredients.
• Store Berebere refrigerated in a well-sealed jar or a tightly closed plastic bag.