This famous Ethiopian spice blend is fragrant, warm, and nuanced, but it also packs complexity and heat.
With flavours reminiscent of curries, steak rubs, and barbecue, its versatility is surprising.
Pairs with Steak Tartare, Grilled Meats, Beef Stew, Ribs, North African Peanut Soup, Roasted Chickpeas.
Sprinkle berbere on raw beef to create Ethiopian steak tartare, use it to marinate meats and vegetables, add it to mince for burgers, or blend it with tomato paste and honey to create a barbecue sauce.
The most well known Ethiopian spice blend, Berbere is the Ethiopian word for pepper and it's used in traditional cuisine like wat (stew made with slow-cooked meat or vegetables).