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Berbere (Amharic: በርበሬ bärbäre, Tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek.
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The Berber cuisine (Arabic: المطبخ البربري), though lacking a singular and standardized culinary framework, [1] encompasses a diverse range of traditional dishes and influenced by the numerous flavours from distinct regions across North Africa. [2]
A common dish is "Pasta al Sugo e Berbere", which means "Pasta with tomato sauce and berbere" (spice), but there are many more like "lasagna" and "cotoletta alla milanese" (milano cutlet.) Italian influence is also apparent in Eritrea's beverages.
Tihlo (Tigrinya: ጥሕሎ) is a dish from the historical Agame province in Tigray that consists of barley dough balls covered with meat and berbere based sauce often served as a snack. [1] [2] Tihlo is commonly consumed as a side dish or snack, especially in Tigrayan communities. [3]
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Chinese origin: "Soy sauce and tamari soy sauce, known as jiang, is said to have originated in China between the 3rd and 5th centuries," says Andrew Hunter, executive chef at Kikkoman, a Japanese ...
Tsebhi/Zigni—a spicy stew made with lamb, mutton, cubes of beef or ground beef and berbere [9] Dorho—a spicy stew made with berbere and a whole chicken; Qulwa/Tibsi—sauteed meat, onions, and berbere served with a sauce; Alicha—a non-berbere dish made with potatoes, green beans, carrots, green peppers, and turmeric.