$13.95
Berbere is the foundational Ethiopian spice blend, a warm, gently hot mix of roasted whole spices with ground chilli and paprika, used for stews, rubs and pastes. Ours is dry roasted in batches by seed size, because the small oil rich spices burn long before the coriander is ready and burnt fenugreek ruins the whole thing.
In Ethiopia berbere is made at home, often by the grandmother of the house, and the recipe rarely leaves the family. That is the part we love about it. It is heat with depth rather than heat for its own sake, so the cardamom, allspice and clove come through underneath the chilli.
Serve it with chicken, lamb, beef, lentils, chickpeas, roast carrots, salmon, or stirred through butter for flatbread.
Soften a diced onion in oil, add two crushed garlic cloves and a tablespoon and a half of berbere and fry for one minute until it smells like something. Add a cup of rinsed red lentils, a tin of chopped tomatoes and two cups of stock. Simmer twenty five minutes until thick, then finish with a knob of butter and a squeeze of lemon. Serve with flatbread and yoghurt.
Packed in Australia from imported ingredients.
