Ethiopian Berbere
$10.00
Doro Wat, a spicy rusty-red chicken stew flavoured with Berbere, is one of the national dishes of Ethiopia today. It is traditionally served on a giant flat bread or injera, from which pieces are ripped to scoop up the chicken and sauce. Other meat, beans or pulses can be substituted for chicken with equally delicious results.
Our Ethiopian Berbere is a blend of 9 selected spices, including roasted fenugreek, peppercorn and ajwain (or Indian thyme). This African-Indian spice synergy cushions the fiery taste of chiles so necessary in Ethiopian cuisine. Historically it’s possible the ancient empires and kingdoms of Ethiopia and Nubia traded goods (including spices) with their equivalents in the Indian and Arabian Peninsula, and that’s what could have sparked the concoction of spice blends like Berbere.
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11 reviews for Ethiopian Berbere
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Quite simply the most quintessential ingredient in making our charcoal grilled and hickory smoked steaks. It is also our main ingredient for our braised lamb shoulder feasts. Monsoon Coast Berbere is a staple in our pantry and it is always on-hand! Thank you, Chef Shadel for this wonderful blend!
Another of our go to favorites
I use this a lot with roasted root veggies