Whilst preparing the barbecued salmon recipe I decided to use Berbere spice mix - the results were stunning!
Berbere spice is a classic Ethiopian spice blend (most notably of the Eritrea region) where it's typically added to colour and flavour stews. It can also be used in the same way as marsalla to heighten the notes of a stew or curry or it can be used as a rub on meat or fish.
Whilst readily available in supermarkets, it's fun to make your own!
Ingredients
- 2 teaspoons cumin seed, or powder
- 1 teaspoon cardamom seeds (shell off husks), or powder
- 1/2 teaspoon whole allspice (or ground)
- 1 teaspoon fenugreek seed (or powder)
- 1 teaspoon coriander seed (or powder)
- 8 whole cloves, or ground
- 1 teaspoon black peppercorns, or freshly ground
- 5 teaspoons red crumbled dried red peppers
- 1 tablespoon grated fresh gingeroot (or 1/2 teaspoon dried)
- 1 teaspoon tumeric
- 1 teaspoon salt
- 3 tablespoons sweet paprika (can use hot)
- 1/2 teaspoon cinnamon
Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Now grind the spices in a spice grinder and store resulting mix in an airtight container.
Comments