Berbere
An earthy flavoursome spice mix with a hot chilli bite.
This Ethiopian mix of spices is pronounced 'ber-beray'. An earthy flavoursome mix with a hot chilli bite, it can be used as a rub to coat meats before frying, barbequing, roasting or grilling. It is commonly mixed into fried onions and olive oil to make a paste, similar to curry pastes, which is then used to flavour stews and casseroles. Makes the best spicy wedges!
Ingredients: 10 spices - our secret blendIdeas for Berbere
- Sprinkle Berbere on potato wedges while baking in a hot oven and serve with sour cream for the best spicy wedges in the universe!
- Use Berbere as a rub on red or white meats and leave to sit for an hour before roasting, grilling, frying or barbequing.
- To make a Berbere paste (like a curry paste) and use it to add flavour to stews and casseroles, fry 1 finely chopped onion in 1 tablespoon of oil, add 1 tablespoon of paprika and 3 tablespoons of Berbere and cook for 5 minutes. Allow to cool before storing in fridge where it will last up to 3 weeks.
- Use Berbere as a dry rub on chicken breasts. Sear the chicken on both sides and then bake in the oven until cooked. Slice the chicken into pieces and spread over a spinach, tomato and capsicum salad. Drizzle with a lemon dressing.
- Use Berbere as a seasoning in spaghetti sauces or meatloaves.
- Mix 1 teaspoon (or to taste) of Berbere into 150g softened butter to make a spiced butter to spread on toast or English muffins for a spicy start to your day.
- Add Berbere to your favourite pasta dish for extra kick.