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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.
Generally a mix of cayenne, garlic powder, cumin, cardamom, fenugreek, allspice, cinnamon, coriander and more, the Ethiopian spice blend berbere adds heat and loads of flavor to this satisfying ...
Mitmita (Amharic: ሚጥሚጣ, IPA: [mitʼmitʼa]) is a powdered seasoning mix used in Ethiopia. It is orange-red in color and contains ground African bird's eye chili peppers, Ethiopian cardamom (korerima), cloves, and salt. [1] It occasionally has other spices including cinnamon, cumin, and ginger.
In a large saucepan, cover the peas with water and bring to a boil. Simmer over moderately low heat until tender, about 40 minutes. Add a generous pinch of salt and let stand for 5 minutes, then ...
The fiery Ethiopian spice blend called berbere – aromatic with chile peppers, basil, cardamom, garlic and ginger – is instrumental to the flavor chorus that’s doro wat, Ethiopia’s much ...
Its preparation is similar to that of ghee, but niter kibbeh is simmered with spices such as besobela (known as Ethiopian sacred basil), koseret, [1] [2] fenugreek, cumin, coriander, turmeric, Ethiopian cardamom (korarima), [3] cinnamon, or nutmeg before straining, imparting a distinct, spicy aroma.
The cuisine is known for its use of spices, rich stews, and traditional cooking methods. Dishes. Injera – a sourdough flatbread made from teff flour, serving as the base for most meals and used to scoop stews and dishes. Doro Wot – a spicy chicken stew with boiled eggs, flavored with berbere spice mix and niter kibbeh (spiced clarified butter).
It’s also found in berbere [an Ethiopian spice blend], which adds a nice flavor to grilled meats or even roasted chickpeas,” Danahy says. In addition to incorporating it into your cooking ...
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