Berbere

Berbere, the Ethiopian spice blend with fiery heat and fruity depth

Berbere is the national spice blend of Ethiopia and the aromatic heart of East African cooking. We compose it in our workshop in Klingenberg am Main from black pepper, fenugreek seed, ginger, cinnamon blossom, coriander seeds, bird's-eye chili, ajowan seeds, cardamom, allspice and cloves. The character: fiery-hot with fruity depth, floral from the fenugreek, warm from the cinnamon and with a long aromatic finish.

How to use

Berbere is the seasoning for doro wat (Ethiopian chicken curry), kitfo (tartare with berbere butter), misir wat (lentil stew), braises with lamb and beef, poultry, game, terrines and goose liver. Also for vegetable stews with lentils or beans, in tomato sauces, bean pans, couscous or as a seasoning for minced meat and burgers. Classically, berbere is sweated in niter kibbeh (spiced clarified butter), where it releases its aromas.

Good to know: Berbere is distinctly hot, mainly from the bird's-eye chili. Work your way up carefully – a level teaspoon per person when cooking is usually enough. Better to scatter more at the table or serve over yoghurt, which softens the heat.

Recipe: Doro Wat – Ethiopian chicken curry

The Ethiopian Sunday classic, simpler than it looks.

Ingredients for 4:

• 800 g chicken legs or thighs
• 3 large onions, very finely chopped
• 2 tbsp Berbere
• 4 tbsp butter (or niter kibbeh, if available)
• 4 cloves of garlic, a thumb-sized piece of ginger
• 250 ml chicken stock, 4 hard-boiled eggs
• 1 tsp African pearl salt for African authenticity

Method: Dry-roast the onions in a heavy pan without fat over medium heat for twenty minutes, stirring, until golden brown. Add the butter, keep stirring, then add garlic, ginger and berbere and sweat for a minute. Deglaze with stock, add the chicken and salt, and braise gently, covered, for 40 minutes. Score the eggs several times and let them steep in the sauce for the last 10 minutes. Serve with injera flatbread or basmati rice and a dollop of yoghurt.

Why this Berbere? We use specially roasted fenugreek – this makes the blend noticeably more floral and less bitter than most imported berberes. The African pearl salt rounds off the authenticity.

At a glance

• Ethiopian spice blend with bird's-eye chili, fenugreek and cinnamon blossom
• A fiery-hot character with fruity depth and floral seasoning
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile for doro wat, lentil stews, lamb, poultry and terrines

Goes well with

Related hot blends are our Harissa from Tunisia and our Cajun Spice from Louisiana. Mexican depth with a chocolate edge comes from our Mole; the Japanese heat variant is Togarashi with a sansho tingle. Salt for broths and stews: the mineral African pearl salt or the smoky-hot smoky chili salt as a table salt. For the oriental bridge, our Baharat with pepper and cardamom is a great addition. A sweet-fruity companion to the heat is our Mango Chutney. Find more in our spice blends collection.

Frequently Asked Questions

How hot is Berbere?
Distinctly hot – noticeably fierier than Harissa thanks to the bird's-eye chili, but with a fruity-floral depth. If you can't take much heat, dose sparingly and combine with yoghurt or sour cream, which soften the heat considerably.

What can I use Berbere for?
Classically for doro wat (chicken curry), misir wat (lentil stew), kitfo (berbere-butter tartare), lamb and beef braises, game and poultry. Also in bean stews, tomato sauces, in minced meat and even as a rub for spare ribs.

What is niter kibbeh?
Niter kibbeh is Ethiopian clarified butter in which berbere is heated with garlic, ginger and cardamom before cooking. Similar to Indian ghee, but seasoned. To try it: melt butter gently with a teaspoon of berbere and garlic, clarify and strain through a cloth.

What's the difference between Berbere and Harissa?
Harissa is the Tunisian blend with chili, caraway and garlic, hotter with a cumin depth. Berbere is the Ethiopian version with fenugreek, cinnamon blossom and bird's-eye chili, fierier and more fruity-floral. Harissa for North African lamb, berbere for highland braises.