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Berbere'
Ethiopian 18 Miracle Spices
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Berbere' Ethiopian 18 Miracle Spices
Dear friends as you know I teach healthy cooking...., well since I started, now are 4 years, all my students used to ask me to make and to sell them my homemade Berbere'. My students while we were cooking tasted my dish....and fell in love for Berbere'! I'm totally addicted!! I can't cook without Berbere'. It was back in 1988 when for the first time I tasted Berbere' and I fell completely in love. The uncle of my husband is Eritrean, and one day, inviting us to lunch, he made Zigni meat, at the time I was little more than a child and I was not vegan, but since then, over the years I have learned to make it myself, also because 'find the Berbere' is not easy, many times is not even good, made just of paprika, so' here is my fragrant Berbere ':-)
Prep Time 1 hour
Cook Time 5 minutes
Servings
Prep Time 1 hour
Cook Time 5 minutes
Servings
Instructions
  1. In a frying pan roast at low-temperature cumin, coriander, cardamom black and green seeds plus cinnamon, fenugreek, chilli peppers and cloves keep stirring your spices with a wooden spoon for a few minutes, don't be worry if there will be some smog.
  2. After roasting your spices now is the moment to ground them, let to cool down your spices and in a coffee grounder ground your spices, transfer your spice powder in a bowl and add the rest of the ingredients.
  3. Mix very well, pour your Berbere' in airtight glass jars. It is preferable to retain the Berbere' in the fridge in order to keep the fresh fragrance. Enjoy your cooking then! 🙂
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