Berbere

“Berbere is a spice blend that varies in ingredients from household to household… but it usually consists of chilli peppers, garlic, ginger, fenugreek, and native herbs and spices like Ethiopian holy basil and korarima. The key thing that separates East African lasagna and Italian lasagna is berbere.” Beź Zewdie

Credit: Eleni Woldeyes

• makes

  250 g

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 2 tsp whole black cardamom
• ¼ tsp whole ajwain seeds (Nech Azmud)
• ¼ tsp whole black cumin seeds (Tikur Azmud)
• 2 tsp dried besobela (Ethiopian holy basil)
• ¼ cup New Mexico chilli
• ¼ cup sweet paprika
• 2 tsp freeze-dried red onion
• 2 tsp freeze-dried garlic
• ¼ tsp ground ginger
• ¼ tsp cinnamon powder
• 5 whole cloves
• ½ tsp salt

Instructions

1. Put the whole spices (black cardamom, ajwain seeds and black cumin seeds) in a small pan over medium-low heat and toast for about 2 minutes, shaking the pan to avoid burning.
2. Cool the whole spices and then grind in a spice grinder with the dried Ethiopian besobela.
3. Add all the other ingredients and grind to blend all the spices.
4. The berbere can be used immediately. Any remainder can be stored in an airtight container, in a cool, dark place for up to a year.

Notes

• You can add more New Mexico chilli (or your favourite hot chilli powder) to make the berbere spicier. You can find New Mexico chilli online at Aztec Mexican Products and Liquor, or if you’re in Melbourne at Casa Iberica Deli in Fitzroy.

• For those in Melbourne, besobela can be found at East African grocery stores and bakeries around

Footscray. A substitute for besobela is Indian holy basil (Tulsi).

• When using berbere in recipes, the amount used is entirely dependent on taste.

Hear Beź Zewdie talk about East African lasagne on Bad Taste, an SBS podcast series hosted by food writer Jess Ho.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.