Ethiopian Chili and Spice Paste – Berbere

You will need a cast iron skillet or possibly other heavy frying pan, a mortar, a hand mixer, a medium saucepan and a sterile glass jar.

In a heavy frying pan, dry roast the peppercorns, fennel seeds, cardamom seeds and coriander seeds together at high temperature, stirring constantly. Place in a mortar or spice grinder form and prepare into powder.

Prepare the soaked chilies into a paste in a hand mixer. Add the ground spices, cinnamon and salt. Whisk again. (in a hand mixer)

Place garlic, ginger, onion and water in a medium saucepan and bring to a boil. Make 5 min, then also in hand mixer form and chop. Add basil and mint and continue blending.

Pour the paste into a sterilized jar, seal tightly and set aside to cool. 1 batch will yield about 2 cups of paste.

Alternative: To make the classic berbere powder, spread the paste in a thin layer on a baking sheet and leave it in the oven at in about 90 degrees until it dries, turning it to the other side from time to time.

The paste is used in Ethiopian recipes diluted with water or oil, or as a dip for injera (Ethiopian bread) or other flat bread.

Tip: Stock up on a variety of high-quality spices – it pays off!

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