Berbere spice blend from Ethiopia: Recipes and Traditions from the Horn of Africa (page 40) by Yohanis Gebreyesus and Jeff Koehler

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on August 05, 2021

    5 stars. This mix for berbere seasoning is one of the best I've had rivaling the Ethiopian restaurants I've gone to in Chicago. I used guajillo dried chilis and Thai basil from the garden - no need to dry it before using a coffee grinder to grind the spice mixture. For the chilis I removed all the seeds by accident and ended up with a completely non-spicy in "heat" department seasoning, so I had to add cayenne pepper to about half of it for the adult version. Made a double batch to have on hand.

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